Currie-Orange-Ginger Vinaigrette

A new twist on the traditional vinaigrette. Be mindful when choosing this dressing for salads with meat. This dressing can be made in larger batches and stored in the fridge for up to two weeks.

AuthorSelina RoseCategoryDifficultyBeginner
Yields1 Serving
 ½ tsp Curry powder
 1 tbsp Honey
 ¼ cup Fresh orange juice
 Zest of 1 orange
 1 tsp Rice wine vinegar (optional)
 ¼ tsp Turmeric (ground)
 1 tsp Grated fresh ginger root
 1 tsp Minced shallot
 ½ cup Almond oil (or other oil of choice)
 Salt (to taste)
1

Toast the curry powder in a small skillet for about 1 minute, stirring until fragrant.

2

In a separate bowl, whisk together honey, orange juice and zest, vinegar, gingerroot, turmeric and shallot. Add reserved curry powder.

3

Finally, whisk in almond oil until emulsified, and season with salt to taste. Keeps in the refrigerator for two weeks.

Ingredients

 ½ tsp Curry powder
 1 tbsp Honey
 ¼ cup Fresh orange juice
 Zest of 1 orange
 1 tsp Rice wine vinegar (optional)
 ¼ tsp Turmeric (ground)
 1 tsp Grated fresh ginger root
 1 tsp Minced shallot
 ½ cup Almond oil (or other oil of choice)
 Salt (to taste)

Directions

1

Toast the curry powder in a small skillet for about 1 minute, stirring until fragrant.

2

In a separate bowl, whisk together honey, orange juice and zest, vinegar, gingerroot, turmeric and shallot. Add reserved curry powder.

3

Finally, whisk in almond oil until emulsified, and season with salt to taste. Keeps in the refrigerator for two weeks.

Currie-Orange-Ginger Vinaigrette
IngredientsDirections

Author: Selina Rose

A holistic nutritionist, writer, non-granola yogi, and coach dedicated to helping you find sustainability in your health so you can play full-out in life (whatever that looks like for you).