Blood orange vinaigrette
Sometimes lunch needs to be simple but leftovers are scarce and sandwiches are boring! This dressing (which is really kind of a salsa-dressing combo) really amps up an easy salad.
Ingredients (to dress and top two salads)
- One blood orange, peeled and diced
- Two tablespoons avocado oil
- Two tablespoons white wine vinegar
- One jalapeño, seeds removed and diced
- One tablespoon honey
Add all ingredients to a bowl and stir to combine. Allow to sit for a few minutes to let the flavors mingle. Drizzle the juice over your salad and top it with the orange and pepper mixture.
About The Author
Sarah
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.