A Burst of Sunshine in a Bottle!
Say goodbye to bland, store-bought dressings and hello to pure liquid sunshine! This Triple Citrus Vinaigrette is incredibly fresh, vibrant, and ridiculously easy to make. With the perfect zesty trio of lemon, lime, and orange, it will instantly elevate any salad from simple to sensational. You’ll wonder why you ever bought dressing before!
Ingredients
• This recipe makes 1¼ cups (300 ml), about 10 servings.
• ¾ cup / 180 ml light olive oil or avocado oil
• ¼ cup / 60 ml red wine vinegar
• 3 tablespoons / 45 ml fresh lemon juice
• 3 tablespoons / 45 ml fresh lime juice
• 3 tablespoons / 45 ml fresh orange juice
• 1 clove garlic, minced
• 1 tablespoon / 15 ml powdered erythritol, optional
• 1 teaspoon / 5 ml Dijon mustard
• ¼ teaspoon / 1 ml sea salt
• ¼ teaspoon / 1 ml ground black pepper
Instructions
1. Directions1. Place all —oil, vinegar, citrus juices, garlic, erythritol (if using), Dijon mustard, salt, and pepper—into a blender, food processor, or a jar with a tight-fitting lid.2. Blend on high or shake vigorously for 30-60 seconds until the dressing is smooth, creamy, and fully emulsified.3. Store in an airtight container in the refrigerator for up to 2 weeks. The oil may solidify when chilled; simply let it sit at room temperature for 10-15 minutes and shake well before serving.
Nutritional Information
• Nutrition Information is an estimate for one 2-tablespoon serving.CALORIES: 161 | FAT: 17 g | PROTEIN: 0.7 g | TOTAL CARBS: 1.8 g | DIETARY FIBER: 0 g | NET CARBS: 1.8 g
Pro Tips
• For a Paleo or Whole30 compliant dressing, simply omit the optional erythritol.
• For a creamier, more stable emulsion, slowly drizzle the oil into the blender while it’s running on low speed.
• Add a tablespoon of fresh chopped herbs like cilantro, parsley, or oregano for an extra layer of flavor.
• This vinaigrette doubles as a fantastic marinade for chicken, shrimp, or fish.
FAQ
Q: How long does this triple citrus vinaigrette last
A: You can store this vinaigrette in an airtight container in the refrigerator for up to 2 weeks. The oil may solidify when chilled; simply let it sit at room temperature for 10-15 minutes and shake well before using.
Q: Can I make this vinaigrette Whole30 or Paleo
A: Yes, this recipe is easily adaptable for Paleo or Whole30 diets. To make it compliant, simply omit the optional powdered erythritol.
Q: What can I use this citrus vinaigrette for
A: This versatile vinaigrette is perfect for elevating any salad. It also doubles as a fantastic marinade for chicken, shrimp, or fish.
Q: What is the best way to emulsify this dressing
A: For the best results, you can use a blender, food processor, or a jar with a tight-fitting lid. For a creamier, more stable emulsion, slowly drizzle the oil into the blender while it’s running on low speed.
