Description
This simple orange vinaigrette recipe features fresh-squeezed orange juice, orange zest, avocado oil, white wine vinegar, whole grain mustard, and granulated onion. Only takes 5 minutes! Toss with a fresh salad or drizzle on Sautéed Collard Greens or plain Roasted Root Vegetables for a sweet and citrusy kick.
Ingredients
1/2 naval orange, juice (about 1/4 cup) and zest (about 1/2–3/4 teaspoon)
1/4 cup avocado oil
1 tablespoon white wine vinegar
2 teaspoons whole grain mustard
1/4 teaspoon granulated onion
1/8 teaspoon mineral salt
Raw honey or pure liquid monk fruit drops (optional)
Instructions
Whisk the orange juice, avocado oil, vinegar, whole grain mustard, granulated onion, and salt in a small glass or ceramic bowl until completely emulsified.
Add the orange zest, starting with 1/4 teaspoon and adding more to taste.
Whisk in raw honey or monk fruit drops to taste if desired.
Drizzle on your favorite salad and refrigerate any leftovers in an airtight glass container for up to 1 week.
Notes
– Use Pure Liquid Monk Fruit Drops instead of raw honey to skip the added sugar. Start with a few drops and add more to taste.
– For a heavier vinaigrette, add more avocado oil, one tablespoon at a time until the desired consistency is reached.
– Avocado oil may solidify in the fridge. Let the vinaigrette sit out while you prepare your meal, and shake well before serving.
Try my Sweet Onion Dressing and my Shallot & Mustard Vinaigrette next!