Citrus Vinaigrette

Shared by: Grace Fisher |  Source: pHresh & Clean
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  • Nutritional Interest: AIP, Clean Eating, Dairy Free, Gluten Free, Grain Free, KETO/ Low-Carb > 10g, Low Sugar > 5g, Nut Free, Paleo, The 30 Clean Approved, V Clean Challenge Approved, Vegan, Vegetarian
tangy dijon
Making a salad dressing from scratch is quick and simple, and the taste is remarkably better than most bottled dressings!

Bare in mind that unlike commercially produced products, this homemade version doesn't contain any preservatives or stabilizers, so you will need to keep it refrigerated and consume within a week.

Note:I like to use avocado oil in my dressings because it doesn't solidify when refrigerated. If you're planning to consume all of the dressing at once, feel free to substitute with any healthy oil of choice.

Adjust serving size: 


  • 1/4 cup avocado oil
  • 1/2 orange use 2 tablespoons juice
  • 1/2 lemon - meyer if available use 1 tablespoon juice
  • 1 tablespoon shallot minced - use a garlic press or chop very fine
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper omit for AIP

How to Make:

  1. Place all of the dressing ingredients into a small jar or bowl and whisk to combine.

Nutrition Facts
Citrus Vinaigrette
Amount Per Serving
Calories 130 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Sodium 239mg 10%
Potassium 26mg 1%
Total Carbohydrates 1g 0%
Dietary Fiber 0.1g 0%
Sugars 1g
Protein 0.2g 0%
Vitamin A 1%
Vitamin C 6%
Calcium 1%
Iron 0.3%
* Percent Daily Values are based on a 2000 calorie diet.

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