Citrus Vinaigrette
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Bright, tangy, and packed with fresh flavors, citrus vinaigrette dressing is the secret hero of any kitchen. This versatile salad dressing combines the sweetness of orange juice, the zesty kick of vinegar, and the smooth richness of olive oil to create a perfectly balanced blend.
Whether you’re drizzling it over greens or using it as a marinade, this dressing adds a burst of sunshine to every bite!
This citrus vinaigrette dressing adds a fresh, tangy punch to salads and doubles as a flavorful marinade for proteins or vegetables. Its superpower lies in its ability to strike the perfect balance between sweetness, zest, and richness.
The easiest way for me to eat more vegetables is in soups or salads. So I made myself a Chopped Kale Salad last week and topped it with this healthy citrus dressing recipe that is Vegan, Paleo, and Whole30- for those who are following those diets.
Why You’ll Love This Recipe
- It’s vibrant and fresh: Perfect for cutting through richer dishes or complementing lighter meals.
- It works year-round: Swap oranges for blood oranges in winter or add grapefruit for a twist – citrus is always in season somewhere.
- It’s easy to customize: Play with different oils, sweeteners, or vinegars to suit your taste.
- It’s quick to make: Just shake or whisk a handful of ingredients, and you’re done.
- It is cheaper than store-bought!
You’ll Also Love: Sweet Onion and Citrus Dressing
Key Ingredients
- Extra-virgin olive oil: Its rich, fruity flavor and smooth texture help balance the tanginess of the citrus. It adds a luxurious mouthfeel and a subtle, buttery taste that elevates the dressing. You can substitute with avocado oil, which offers a creamy finish and a hint of nuttiness.
- Fresh-squeezed citrus juice: There’s no substitute when it comes to flavor. Bottled juices may seem convenient, but they lack the vibrant brightness and natural sweetness of freshly squeezed options. Whether you’re using oranges, lemons, limes, or grapefruits, fresh juice creates a flavor profile that’s crisp, clean, and unmistakably fresh.
- Red wine vinegar: A great vinaigrette needs acidity to balance the richness of the oil. red wine vinegar is bold, tangy, and adds depth to the dressing.
- Dijon mustard: Serves as an emulsifier, binding the oil and citrus juice together into a smooth, cohesive dressing. Without it, you might end up with a separated mess.
Check out the printable recipe card below for the complete recipe and detailed instructions.
How to Make Citrus Vinaigrette
This fresh and tangy dressing comes together in minutes using simple ingredients and a few everyday tools. It’s a quick process that delivers big flavor and you can customize it to your liking.
Place all of the ingredients in a jar or container with lid.
Seal the container and shake to emulsify the dressing.
Optional: Use a blender or immersion blender if you want a perfectly emulsified, creamy vinaigrette.
Dip a spoon into your dressing and give it a taste. Is it tangy enough? Do you want it sweeter? Maybe it could use a little more mustard for a kick. Adjust the ingredients little by little until the balance is perfect for your palate.
You’ll Also Love: Healthy Balsamic Vinaigrette Recipe
Tips
- Use a Paleo and/or Whole30 compliant Dijon mustard that does not contain wine or sugar.
- I used a fresh orange for my orange juice, but lemon would also work. Use whatever you have on hand.
- Need it low-sodium? Skip the salt and add fresh herbs for flavor.
How to Store
Citrus vinaigrette is best enjoyed fresh, but it can be stored for later use. Store dressing in an airtight container or mason jar, ensuring the lid is tightly sealed. Label it with the date, so you know how fresh it is.
Refrigerate your vinaigrette for up to 5-7 days, depending on the freshness of the ingredients. Keep in mind that olive oil may solidify slightly in the fridge, but this is completely normal. Simply let the jar sit at room temperature for 10-15 minutes before using, and give it a good shake or stir to bring it back to its original texture.
A Flavorful Marinade
- Use it as a marinade for chicken breasts or thighs. The citrus works its way into the meat, keeping it juicy and flavorful during grilling or baking.
- For fish like salmon or cod, brush the vinaigrette on before baking or grilling to enhance its natural flavors.
- Marinating tofu in this vinaigrette before pan-searing or roasting imbues it with a tangy kick, making it the star of any meal.
Keep the marination time under two hours (especially for fish) to prevent the acid from breaking down the protein too much.
Recipe Variations
Making your own citrus vinaigrette allows you to experiment with flavors until the recipe is exactly how you like it. Prefer it sweeter? Add a teaspoon or two of honey. Want it tangier? Squeeze in another splash of lemon or lime juice.
- Add herbs like thyme or basil for a Mediterranean twist.
- Toss in some crushed garlic or shallots for deeper, savory undertones.
- Experiment with different vinegars – red wine for tang, apple cider for a hint of fruitiness, or balsamic for a touch of sweetness.
More Homemade Salad Dressings
- Green Goddess Dressing
- Whole30 Ranch Dressing – it is also Paleo. You will need to use a vegan mayonnaise if you would like a vegan version.
- And who could turn down this herb filled Italian Dressing? (Whole 30/Paleo/Vegan)
- Japanese Steakhouse Carrot Ginger Miso Dressing
- Hot Bacon Dressing – perfect for spinach salads!
With this many choices of dressings, you have no excuse not to eat more salads!
Homemade Citrus Vinaigrette Recipe
Ingredients
- 0.25 cup olive oil
- 0.25 cup red wine vinegar or vinegar of your choice
- 3 tablespoons fresh orange juice or citrus of your choice
- 1 teaspoon Dijon mustard
- pinch teaspoon fine sea salt or more to taste
- pinch teaspoon ground black pepper or more to taste
- 1 teaspoon honey optional
Instructions
- Place all of the ingredients in a mason jar or container with lid.
- Seal the container and shake to emulsify the dressing. Optional: Use a blender or immersion blender if you want a perfectly emulsified, creamy vinaigrette.
- Taste test dressing and adjust as needed.
Notes
- Use a Paleo and/or Whole30 compliant Dijon mustard that does not contain wine or sugar.
- Need it low-sodium? Skip the salt and add fresh herbs for flavor.
- I used a fresh orange for my orange juice, but lemon would also work. Use whatever you have on hand.
- Add herbs like thyme or basil for a Mediterranean twist.
- Toss in some crushed garlic or shallots for deeper, savory undertones.
- Experiment with different vinegars – red wine for tang, apple cider for a hint of fruitiness, or balsamic for a touch of sweetness.
- Store vinaigrette in the refrigerator for up to 5-7 days in a tightly sealed container.
This vinaigrette looks delish! Planning to make a salad for dinner tonight and going to give this vinaigrette a go!! Thanks for sharing!!!
Sound delicious. Love citrus dressings–I will give it a try!
Can you use lemon or lime instead of orange juice? I never have orange juice in my house and always have the other two.
Yes, you can use any citrus juice.