- Dish type
- Salad dressing
This is a very light fresh vinaigrette for cucumber and green salads.
1 person made this
- 1 tablespoon lemon or lime zest
- 2 tablespoons lemon or lime juice
- 150ml olive oil
- 2 spring onions
- 2 tablespoons minced fresh mint
MethodPrep:5min ›Ready in:5min
- In a bowl stir zest, juice an oil till smooth.
- Mince spring onions and a little of the green part and stir in together with mint and salt to taste.
Reviews & ratingsAverage global rating:(1)
Citrus Vinaigrette Salad Dressing Recipe
This Citrus Vinaigrette Salad Dressing Recipe is so good! With a bit of garlic and lemon pepper it’s a little bit spicy, but all the citrus flavoring makes it the perfect salad dressing for a winter citrus or spring salad!
The sun has finally returned to Southern California! I swear, we were still using our heater up until last week! So strange! Climate change is real! But I’m happy the warmer weather has returned because it means more grilling and eating dinner outside!
My mom is growing veggies, but they won’t be ready until late summer, but she does have lemon and orange trees (well, it’s her neighbors’ trees that hang over the fence, but she trades her neighbor avocados for some citrus), so I went over and picked some fruit for this spring Citrus Vinaigrette Salad Dressing.
I used our fruit picker to pick the lemons. It’s harder than it looks! You have to try to not take the whole tree off with the fruit (oops!) and not shake the tree too much that the fruit just falls off. My mom got the picker for her avocado tree, but the avocados aren’t doing as well this year because of the drought. Hopefully, with all the rain we received, we’ll be eating lots of guacamole next year.
Do you have any citrus trees in your yard? Or your neighbor’s yard? If so, you should definitely try this Citrus Vinaigrette Salad Dressing! If not, no worries because store-bought citrus is good, too!
It’s a super simple vinaigrette to make with just a few ingredients you probably already have in your pantry.
Citrus Vinaigrette Salad Dressing Ingredients:
- Fresh-squeezed orange juice
- Fresh-squeezed lemon juice
- Dijon mustard
- Extra virgin olive oil
You might notice that my “vinaigrette” recipe does not include vinegar as an ingredient however, the citrus juices act as an acidic “vinegar” within the recipe.
Also, a basic vinaigrette is usually made with 1 part vinegar to 3 parts oil and that’s where my recipe differs. Because I use the fresh-squeezed orange juice and fresh-squeezed lemon juice as my acid, but I also use it as a flavoring, I’ve included more of the acidic juices in my recipe than in a basic vinaigrette using the 1 to 3 ratio. Maybe that’s what makes it so good!
Store the vinaigrette in the refrigerator for up to 3 days. If you would like to keep it longer, be sure to omit the fresh garlic and pepper for food safety reasons as garlic combined with oil can form harmful bacteria.
If you make more than what you need for a salad, you can always use the leftovers on tomorrow’s salad or use it as a marinade for some grilled chicken!
My salad is just a simple salad made with arugula, oranges, walnuts, and feta cheese and topped with the Citrus Vinaigrette Salad Dressing.
Citrus, Fennel & Mint Salad – Citrus Vinaigrette with Vanilla Bean
I’m combining many types of Citrus and teaming them with Shaved Fennel and Mint.
Drizzling on top with a delicious Citrus Vinaigrette with Vanilla Beans.
Refreshing and light – a ray of sunshine in Winter!
Beautiful Citrus layered with Shaved Fennel and their fronds – Micro Greens for extra texture and flavor. Add a touch of vanilla beans to the vinaigrette for a balance of floral and caramel notes. What beautiful citrus to work with! I’m using Satsuma Mandarins, Clementines, Navel Oranges, Ruby Grapefruit, Blood Orange and Buddah’s Hand. Meyer Lemons for the Vinaigrette.
Make the season bright this year with the freshest jewel toned citrus.
A great way to beat the “Winter Blahs” – add citrus juices, rind and flesh into your recipes!
Basil & Mint Vinaigrette (Dressing)
Basil and Mint are wonderful herbs on their own but taste even better together in this basil & mint vinaigrette which is great not only as a salad dressing, but a veggie dip, a marinade and a topping for meats, fish and tofu!
Southern California (SoCal) has been having an unusually warm winter this year. We’ve been cooking on the grill since January and now the roses are setting buds like crazy. Soon it will be time to start preparing my container garden to receive new plants. Warm weather always gets me thinking about lighter meals like salads, grilled meats and fruit desserts. When I think of Spring and Summer I always think about this wonderful basil & mint vinaigrette salad dressing because we enjoy it all season long.
I’ve been making this Basil & Mint Vinaigrette for at least 10 years and it always turns out perfect. It’s so versatile. We use it as a marinade for chicken and fish, as a sauce for our meats, fish or tofu and as a dressing for our salads, veggies and sometimes fruit. I’ve made it with all basil or all mint, but my favorite is a combination of the two. Subbing orange juice for the lemon and adding the orange zest is also a nice change. I’m telling you, this recipe is a winner and so versatile. It’s a nice change from the heavy, creamy blue cheese and ranch dressings my husband loves but daughter can’t have.
In the recipe below, I’ve included some ideas on how to modify the dressing with the inclusion of ginger, orange or lime. But, I wanted to provide a few tips on how to adjust the taste, because sometimes different ingredient brands or even the difference between Summer and Winter produce will effect the flavor of the end product. The dressing should be sweet and tart at the same time with a small acidic bite at the end. If you don’t like it so tart, add a little more sweetener – but only 1 teaspoon at a time or drop by drop, depending on what you are using. If it is too acidic, add more oil or a little water – about 1/4 cup. If it tastes a little bitter, it could be the extra-virgin olive oil – reduce the evoo to 1/4 cup and increase the light olive oil by the same OR use all light olive oil or regular salad oil next time. If the 1 tablespoon of sweetener is too sweet, leave it out. My mother does not like a sweet dressing, so I leave it out when she visits. Taste is very personal. What tastes good to one person may not be spot-on to another. Adjust to your liking. Cooking is fun.
Looking for another great vinaigrette dressing? Try the Crumbled Blue Cheese Vinaigrette
Gather the ingredients. Preheat oven to 450 F.
In a pint jar with a lid, add the orange juice, balsamic vinegar, olive oil, garlic, parsley, basil, mint, mustard, shallot, salt, and pepper. Screw on the lid and shake well to blend.
Place the salmon in a foil-lined pan and spoon a little of the vinaigrette over the fish. Bake for 8 to 12 minutes per inch of thickness (measured at the thickest part), or until cooked through.
Spoon the remaining vinaigrette over each serving of cooked fish.
Recipe Source: "The Union Square Cafe Cookbook" by Danny Meyer and Michael Romano (HarperCollins). Reprinted with permission.
Grate 1 teaspoon zest from one of the grapefruits and 2 teaspoons zest from one or two of the oranges. Set the zest aside.
Using a sharp knife, cut a thin slice off both the stem end and the blossom end of each grapefruit and orange to reveal the flesh. Stand a grapefruit upright on a work surface. Using a small, sharp knife, and working from the top to the bottom of the fruit, cut off the peel and white pith in wide strips, following the contour of the fruit. Invert the fruit and trim away any white pith on the opposite end. Repeat with the remaining grapefruit and all 4 oranges. Then cut the fruits crosswise into ¼-inch-thick slices and remove any seeds.
Arrange the citrus slices, alternating the colors, on a serving platter. Strew the onion evenly over the top. Set aside.
In a small bowl, whisk together the grapefruit and orange zests, then whisk in the oil, orange juice, vinegar and honey to make a vinaigrette. Season with salt and pepper.
Drizzle the vinaigrette evenly over the citrus and onion slices. Scatter the kumquats over the top and sprinkle with the chopped mint. Garnish with the lime wedges and mint leaves. Serve.
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Calories per serving: 138
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Citrus Avocado Salad with Pistachios and Mint
This Citrus Avocado Salad with Pistachios and Mint is the perfect way to showcase all of the beautiful winter citrus this season has to offer! It’s fresh and light from the citrus fruits, creamy from the avocado, slightly salty from the pistachios, and refreshing from the mint! It’s the perfect light meal, fancy yet super easy appetizer, or side dish to serve alongside seared salmon or sautéed shrimp!
(This post is sponsored by Sur La Table. Thank you SO much for reading and supporting the brands that I love!)
This salad gives me hope that spring is near! Even though it’s all about winter citrus, the freshness and brightness of the whole salad is making me SO excited and hopeful for the warmer and sunnier days ahead. It’s the perfect salad for serving to guests because it’s such a showstopper, and it could not be easier. It can be an appetizer, a side, a main, a brunch accompaniment, or honestly whatever you want it to be! It’s the kind of salad that’s amazingly good, at any time of day.
It’s no secret that I’m a lover of winter citrus, whether it’s in a cocktail, or on a salad.
First of all, it’s so gorgeous, and second of all, the winter citrus varieties are so different and more complex from your typical navel orange, which makes them so much fun to play with.
I’m so excited to be chatting with you about the incredible intiative that my friends at Sur La Table are talking about – Make More, Gather Often. This campaign resonates with my entire belief system so deeply, and I’m so grateful to be collaborating with them to bring the message to you guys!
Sur La Table was founded on the idea to “Make good food. Invite people. Do it daily.” When they asked me what I want to Make More of this time of year, my answer was, hands down, recipes with winter citrus. During the winter months, the only thing that really brightens things up in my kitchen, are all of the stunning blood oranges, Meyer lemons, tangelos, and cara cara oranges. I think everyone can relate in the sense that winter can seem SO long. Winter citrus is like winter’s little gift of sunshine-y goodness to us, and I always look forward to it being in season! More reason to get together, share a meal, and enjoy the gorgeous produce that this season has to offer!
One of my favorite combinations when it comes to a really refreshing salad, is citrus, mint, and pistachios.
It’s like a trifecta of bright, refreshing, and crunchy/salty, and everyone always goes nuts for it. This peach caprese is one of my favorites that uses a similar combination of flavors & textures!
This citrus salad, however, has to be my favorite. For the citrus, we’ve got a mixture of blood oranges, cara cara oranges, tangelos, and grapefruit. And, as if we couldn’t add any more citrus varieties to this salad, the citrus vinaigrette is filled with a little navel orange zest + juice! To complement the citrus, thinly sliced, creamy avocado helps make up the bulk of this salad. For a little freshness, the citrus salad gets topped with fresh mint leaves. For a little salty crunch, it gets finished with a sprinkle of chopped pistachios. SO much goodness!
If you were to ask me what my favorite winter citrus was, it would be a hard toss-up between blood oranges and tangelos.
I love blood oranges because of their beautifully intense color, and they taste kind of like a mixture of fruit punch and raspberries to me! I’ll never forget the first time I tried blood orange, probably when I was in early elementary school. My mom brought home blood orange juice from Europe (just like regular ‘ol orange juice in a carton), and my life was forever changed! I couldn’t get over how beautiful and unique it was, and that love of blood orange has always stayed with me!
Tangelos are unbelievably good too. I find them to be intensely citrusy, and almost peppery. They’re so deep and complex, and I absolutely love them.
All of this being said, you can use whatever your favorite citrus fruits are in this salad!
Also, how beautiful is this Staub Boussole Dinner Plate?! I love using it to showcase salads like this, because it’s a pretty large plate, making it perfect for entertaining, and everything really pops against the white! It’s such good quality too – it’s an exclusive piece that’s made by Staub in partnership with Sur La Table. It’s made in Portugal, it’s durable stoneware that’s highly resistant to thermal shock, and its enamel finish is completely resistant to scratching! Which is always important to me, because I use a lot of my dinnerware for food photography!
This citrus salad couldn’t be easier to put together. This is how you make it!
- Start by peeling and slicing all of your citrus fruits. I like to use a sharp paring knife!
- Make your vinaigrette. All you need: navel orange zest, orange juice, lemon juice, champagne vinegar, honey, dijon mustard, shallot, salt, pepper, and really good quality extra virgin olive oil! It’s SUCH an amazing vinaigrette, for any type of salad.
- Chop your pistachios and get your mint leaves washed and ready to go!
- Lastly, slice your avocados. We want them to be as green and beautiful as possible for this salad!
- Assemble! There’s no real rhyme or reason to how you plate this salad – just have fun with it! To finish, sprinkle it with chopped pistachios and mint leaves. And, a little freshly cracked black pepper + few pinches of flaky sea salt!
See, I told you! It’s beyond easy and super impressive. And most importantly, incredibly delicious!
The bright citrus, creamy avocado, salty pistachios, and refreshing mint is such a winning combo – I can’t even begin to tell you how fresh & flavorful it is! The simple vinaigrette really adds to it and ties everything together. You don’t need a lot though, since the citrus is so juicy on its own!
The leftover vinaigrette will keep perfectly in the fridge for up to a week. It’s amazing on just about any salad!
Citrus Salad with Mint and Honey Vinaigrette
Slice a little off the top and bottom of your citrus. This gives you a stable cutting surface and will also make it easier to trim away the rest of the peel. Using a small sharp knife remove the skin and white pith. Start at the top and slice downwards following the curve of the fruit. Try to cut away all of the skin and the pith without also taking too much of the fruit. Turn citrus onto its side and slice. Arrange slices on a platter and set aside. Mix up citrus slices to create an interesting mix of sizes and colors. Drizzle dressing over citrus until all are dressed. (you may have some leftover) Tear fresh mint over top for garnish with feta and almonds and serve.
Step 2. Mint and Honey Vinaigrette
In a small bowl whisk together oil, water/juice and honey. You can add more or less of both ingredients to taste.
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What to serve with this citrus salad!
This citrus salad is so simple and refreshing, it’s up there in our list of favorite salad recipes. It’s a vegan salad that goes well with plant-based meals, and a great winter salad for when citrus abounds. The vibe goes with almost anything you could imagine (really)! It’s got a bit of a Mediterranean-style or Italian vibe, so it pairs nicely with meals in that style. It’s a lovely side for lasagna or salmon. Here are some of our favorite ideas for pairing:
- , Baked Salmon or Shrimp Marinara This tangy salad is a great side dish for salmon or shrimp. This rich and creamy pasta sauce works well with citrus. or Spicy Kale Lasagna This salad is perfect side to offset the richness of lasagna. (PS this vegan lasagna will become your new favorite lasagna: guaranteed.)