This tangy, bright, refreshing and versatile salad dressing needs just a few minutes and a handful of ingredients to prepare.
Some things are worth buying premade at the grocery store. Salad dressing is just not one of them.
DIY-ing it is cheap, simple and quick. And once you give this recipe a try, I promise, you will not look back!
This dreamy ginger-citrus dressing is a balance of tangy citrus, sweet honey, salt and just a little bit of spice from the ginger. Somehow, it’s delicate, bright and light, but packs a flavor punch. You’ll need just five simple ingredients — at least three of which you probably already have in your kitchen.
And unlike most salad dressings, it’s actually photogenic! This ginger-citrus dressing is the prettiest canary yellow color. (It looks more cream-ish in the photos, but take my word for it.) You won’t be embarrassed to pull this out of the fridge and place it on your kitchen table.
Once you toss all the ingredients in a food processor, you’re done. That’s it. Throw it in an airtight jar, refrigerate it, and call it a day! Just be sure to give it a good shake before using it, since the ingredients will separate.
This salad dressing is a delicious way to dress up greens and grain bowls, and it could even make a great marinade for vegetables, and chicken or fish. It blends well with a wide variety of flavors and salad toppings.
Though I am not usually a salad girl, this dressing makes me actually look forward to eating salad. Well, friends, give this recipe a try and you might no longer view salad as merely a vehicle for delivering tasty toppings into your stomach.
- Olive oil or vegetable oil (I personally prefer olive oil, but any neutral-ish oil that’s liquid at room temperature should be OK)
Combine oil, lemon juice, honey, peeled ginger and salt in a food processor. Process until fully combined.
Pour into an airtight jar. Store in refrigerator for up to two weeks.
Super simple! I hope this makes your bowl of greens a little bit brighter ?
Ginger-Citrus Salad Dressing
- food processor or blender
- 1/2 c. olive oil or vegetable oil
- 3.5 lemons, juiced
- 2 tbsp. honey
- 3 inches ginger peeled and thinly cut into coins
- 1/2 tsp. salt
- Combine ingredients in a food processor. Process until fully combined.
- Store in an airtight jar and refrigerate for up to two weeks. Shake well before using.
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Honolulu girl obsessed with farmers markets, eating, seasonal ingredients, eating, writing and eating. Read more about me here and get new recipes from me every week @feedthesoulblog.