Shellfish Free Orange-Garlic Vinaigrette
Bright, citrusy, and just a little bold, this vinaigrette brings together fresh orange juice, zesty ginger, and a whisper of turmeric for a dressing that feels anything but ordinary. The apple cider vinegar adds a pleasant tang while raw honey rounds out the acidity into something genuinely balanced and crave-worthy. A single clove of garlic — minced or grated right into the mix — gives it a savory backbone that makes it work beautifully on everything from leafy greens to roasted vegetables. Because every ingredient here is straightforward and plant-based, there's zero guesswork about what's in your dressing, which is a real relief compared to scanning labels on store-bought bottles. Whisking the olive oil in slowly is the small but important step that pulls the whole thing together into a smooth, lightly thickened emulsion. Optional fresh thyme adds an herby finish that takes it from weeknight salad to dinner-party worthy. Make a jar on Sunday and you'll be reaching for it 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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