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–+ servings
Triple Citrus Vinaigrette – vegetarian recipe
Stav Kogan

Triple Citrus Vinaigrette

Say goodbye to bland, store-bought dressings! 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.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cup
Calories: 161
Ingredients Method Nutrition

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
  • 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.
  • This vinaigrette doubles as a fantastic marinade for chicken, shrimp, or fish.

Method
 

  1. Directions1.
  2. 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.
  3. 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.
  4. Add a tablespoon of fresh chopped herbs like cilantro, parsley, or oregano for an extra layer of flavor.

Nutrition

Calories: 161kcalCarbohydrates: 1.8gProtein: 0.7gFat: 17g

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