Citrus Dressing
Jain-friendly citrus salad dressing with fresh orange, lemon, zest, and maple. A pourable orange-lemon vinaigrette with no onion, garlic, or honey.
Equipment
- Glass jar with lid or small whisk and bowl
- Microplane or fine grater for zest
Ingredients
Dressing
- 1/4 cup fresh orange juice from about 1 medium orange
- 2 tablespoons fresh lemon juice
- 1 teaspoon orange zest
- 1/2 teaspoon lemon zest
- 1/3 cup light olive oil or neutral oil sunflower or avocado
- 1-2 teaspoons maple syrup or powdered jaggery
- 1/2 teaspoon salt or to taste
- 1/8 teaspoon black pepper or to taste
- 1/2 teaspoon Dijon mustard optional, for emulsion
- 1 pinch roasted cumin powder optional; keep light so it stays citrus-forward
Instructions
Prep the citrus
- Wash and dry the orange and lemon. Zest the orange and lemon into a jar, avoiding the white pith.
- Juice the fruits and add 1/4 cup orange juice and 2 tablespoons lemon juice to the jar.
Shake the dressing
- Add maple syrup or jaggery, salt, pepper, optional Dijon, optional cumin pinch, and the oil.
- Seal and shake vigorously 15 to 20 seconds until cloudy and combined.
- Taste. Add a little more maple if it is too sharp, or a few drops of lemon if it tastes dull. Add salt only if needed.
- Rest 5 minutes if you have time, then shake again before serving.
Notes
This is a fruit-forward citrus vinaigrette, not a cumin oil dressing. Keep optional cumin to a whisper.
Fully Jain as written: no onion, garlic, or ginger. Use maple or jaggery instead of honey.
Store in an airtight jar in the fridge for up to 5 days. Shake before each use; oil and citrus will separate.
Naturally vegan with maple or jaggery.
Pair with mango corn, corn pomegranate, and chickpea salads from Jain Salads Week.
Tried this recipe?Let us know how it was!