Raw Salad Dressing: Oil-Free Orange Vinaigrette
A Celebration of Early Spring
Posted May 3rd, 2010 by noelle |
A creamy avocado stands in for oil in this citrus rich, oil-free salad dressing. I love this vinaigrette tossed with greens and even drizzled on veggies. To me, creamy avocados in a dressing add an additional layer of emotional satisfaction and depth of flavor to salads. I also introduce some apple cider vinegar in this dressing. Taken alone, apple cider vinegar is arguably an acquired taste, but in this dressing it compliments the citrus nicely.
Oil-Free Orange Vinaigrette Dressing
Makes 1/2 cup
1/2 orange, peeled and sliced into quarters
3 tablespoons of Bragg Apple Cider Vinegar
1 tablespoon of honey
4-5 tablespoons of filtered water, to thin
Learn more about the better-for-you ingredients in this recipe:
- Avocados Good quality fats (including avocados, extra virgin olive oil and coconuts), enjoyed in moderation, will actually store in the body as energy and not fat which helps you lose weight in the long run.
- Bragg Apple Cider Vinegar Raw, organic apple cider vinegar from Braggs, unlike other types of vinegar including balsamic vinegar, red wine vinegar and rice wine vinegar, is considered a health tonic used to support a healthy immune system, good digestion and weight loss. Learn more here.
Combine the orange, avocado, apple cider vinegar, honey and 3 tablespoons of water into a food processor. Let the mixture combine for 30 seconds. Then check the consistency and add up to 1 – 2 more tablespoons of water until you reach your desired consistency. This dressing will last 3-4 days in your refrigerator.