Seed Oil Free Orange-Garlic Vinaigrette
Bright citrus, warm garlic, and a whisper of ginger come together in this vibrant vinaigrette that makes even a simple green salad feel like something special. The base is extra-virgin olive oil — no canola, no soybean, no mystery blends — so you know exactly what you're drizzling over your food. Store-bought dressings are one of the sneakiest sources of refined seed oils, which is why making your own takes about two minutes and pays off every single time. Fresh orange juice and zest give it a natural sweetness that's balanced by apple cider vinegar and a touch of raw honey, while turmeric adds a gorgeous golden hue and a subtle earthiness. A slow drizzle of olive oil whisked in at the end creates a beautifully emulsified dressing that clings to every leaf. It keeps in the fridge for up to five days, so you can make a jar on Sunday and have clean, flavorful dressing ready all week long.
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Learn more →Ingredients
8 servings
- ¼ cup fresh orange juice (from about 1 large orange)
- 1 tsp orange zest
- 3 tbsp apple cider vinegar
- 1 clove garlic, finely minced or grated
- ½ tsp fresh ginger, finely grated
- 1 tsp raw honey
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ⅓ cup extra-virgin olive oil
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Combine the orange juice, orange zest, apple cider vinegar, garlic, ginger, honey, sea salt, and turmeric in a small bowl or jar and whisk together until the honey is fully dissolved.
- 2
Drizzle in the olive oil in a slow, steady stream while whisking constantly until the dressing is emulsified and slightly thickened, about 1 minute. Stir in the fresh thyme, if using.
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