Triple Citrus Vinaigrette is the sunny, pourable dressing that makes a bowl of greens feel like a proper meal. Lemon, lime, and orange hit the red wine vinegar base together, and a blender turns the whole lot into a glossy emulsion in under a minute. Keep a jar in the fridge door and sad desk lunches are officially over.
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 / 10.1 fl oz), about 10 servings.
• ¾ cup / 180 ml (6.1 fl oz) light olive oil or avocado oil
• ¼ cup / 60 ml (2 fl oz) red wine vinegar
• 3 tablespoons / 45 ml (1.5 fl oz) fresh lemon juice
• 3 tablespoons / 45 ml (1.5 fl oz) fresh lime juice
• 3 tablespoons / 45 ml (1.5 fl oz) fresh orange juice
• 1 clove garlic, minced
• 1 tablespoon / 15 ml (0.5 fl oz) powdered erythritol, optional
• 1 teaspoon / 5 ml (0.2 fl oz) Dijon mustard
• ¼ teaspoon / 1 ml (0 fl oz) sea salt
• ¼ teaspoon / 1 ml (0 fl oz) 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 (0.6 oz) | PROTEIN: 0.7 g (0.02 oz) | TOTAL CARBS: 1.8 g (0.06 oz) | DIETARY FIBER: 0 g (0 oz) | NET CARBS: 1.8 g (0.06 oz)
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.
Pro Tips
- For the creamiest, most stable emulsion, keep the blender on low and drizzle the oil in slowly — dumping it all in at once gives you a dressing that splits within the hour.
- The oil solidifies when the dressing is chilled, so let the jar sit at room temperature for 10-15 minutes and shake it hard before pouring.
- It keeps for up to 2 weeks in an airtight container in the refrigerator, so it is worth making the full batch even if you only need a few servings this week.
- Skip the optional powdered erythritol and the dressing is naturally Paleo and Whole30 friendly, with barely any carbs either way.
- Brush it over chicken, shrimp, or fish as a quick marinade — the citrus juice tenderizes while the oil keeps everything moist.
Frequently Asked Questions
Is this triple citrus vinaigrette keto-friendly?
Yes — a 2-tablespoon serving has 1.8 g of total carbs and under 1 g of protein, with the fat coming almost entirely from the olive or avocado oil. The only sweetener is optional powdered erythritol, which adds no sugar at all.
How long does the vinaigrette keep in the fridge?
Up to 2 weeks in an airtight container. The oil will solidify when chilled, so let it sit out for 10-15 minutes and shake well before using.
Can I make it ahead for meal prep?
Absolutely — it tastes even better after a day in the fridge, once the garlic and citrus have mellowed into the vinegar. Blend it in the morning and it is ready by lunch.
Why did my vinaigrette separate?
The oil went in too fast. Blend everything except the oil first, then drizzle the oil in slowly while the blender runs on low for a stable, creamy emulsion.
Recipe card below.
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Triple Citrus Vinaigrette
Ingredients
Method
- 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.
- Add a tablespoon of fresh chopped herbs like cilantro, parsley, or oregano for an extra layer of flavor.
