Citrus vinaigrette is a bright, tangy homemade dressing made with orange juice, lemon juice, Dijon mustard, garlic, and fresh citrus zest whisked into olive oil until smooth. It's fresh, bold, and perfect when you want a dressing that instantly wakes up salads and bowls.
A Quick Look at the Recipe
✅ Recipe Name: Citrus Vinaigrette
🕒 Ready In: ~10 minutes
👪 Makes: About ¾ cup
🍽 Calories: ~120 per tablespoon (estimated)
🥣 Main Ingredients: Olive oil, orange juice, lemon juice, Dijon mustard, garlic, citrus zest
📖 Dietary Info: Vegan, gluten-free, dairy-free
👌 Difficulty: Easy - whisk or shake in a jar
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The Dijon helps the vinaigrette emulsify so it stays creamy instead of separating quickly, and the zest adds extra citrus flavor without needing more juice. It's easy to adjust if you like it more tangy, more garlicky, or a little milder.
Use it on Arugula Fig Salad, drizzle it over Walnut Pear Salad, toss it with Kale Apple Salad, or add it to any of your favorite salad bowls and veggie sides.
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Why You'll Love this Citrus Vinaigrette:
Bright and Fresh: Orange and lemon juice give it a crisp citrus flavor that makes salads taste instantly lighter.
Smooth and Emulsified: Dijon mustard helps the dressing blend well so it stays creamy instead of separating quickly.
Quick to Make: It comes together in minutes with simple ingredients and no special equipment.
So Versatile: Use it on salads, grain bowls, roasted vegetables, or as a quick marinade for chicken or shrimp.
Key Ingredients:
- olive oil: Use extra virgin olive oil for the best flavor and smooth texture.
- orange juice: Fresh-squeezed is best for a clean, bright citrus taste.
- lemon juice: Adds sharp acidity to balance the sweetness of the orange juice.
- dijon mustard: Helps emulsify the dressing and adds subtle tang.
- orange zest & lemon zest: Adds depth and aromatic citrus oils, use a microplane for best results.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- No fresh juice: Use bottled citrus juice if needed, but fresh juice and zest give the best flavor.
- Honey option: Add a small drizzle of honey if you like a slightly sweeter citrus vinaigrette.
- Make it milder: Reduce the garlic to 1 clove for a softer flavor.
- Add herbs: Stir in chopped parsley, basil, or dill for a fresh herby twist.
- Swap the mustard: Whole grain mustard works too, but the vinaigrette will be slightly less smooth.
How to Make Citrus Vinaigrette:
- In a small bowl or jar, whisk together the orange juice, lemon juice, dijon, garlic, orange zest, lemon zest, salt, and pepper.
- Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is emulsified.
- Taste and adjust seasoning if needed.
- Store in an airtight container in the fridge for up to 1 week. Shake or whisk before using.
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Recipe Notes & Tips:
- Use a jar for the easiest emulsifying: Add everything to a jar, then shake hard for 15 to 20 seconds until it looks creamy and combined.
- Drizzle the oil slowly if whisking: Pouring the oil in gradually while whisking helps the dressing emulsify and stay smooth.
- Taste after mixing: Citrus can vary in sweetness, so adjust salt, pepper, or add a touch of sweetener if it tastes too sharp.
- Let it rest for better flavor: A short rest in the fridge helps the garlic and zest blend into the dressing.
- Shake before using: Even emulsified vinaigrettes can separate slightly as they sit, so shake or whisk right before serving.
How to Store:
Refrigerate: Store the vinaigrette in an airtight jar or container in the refrigerator for up to 1 week.
Shake before using: The oil may separate when chilled-just shake or whisk to recombine before serving.
Not freezer-friendly: This vinaigrette does not freeze well due to the separation of oil and citrus juice.
Citrus Vinaigrette FAQs:
To keep citrus vinaigrette from separating, whisk the oil in slowly or shake it vigorously in a jar so it emulsifies. Dijon mustard also helps the oil and citrus stay combined longer.
Yes, you can use bottled orange and lemon juice for citrus vinaigrette, but fresh juice and zest give the brightest flavor. If using bottled juice, taste and adjust seasoning since sweetness and acidity vary.
Citrus vinaigrette is great on grain bowls, roasted vegetables, and as a quick marinade for chicken, shrimp, or tofu. It also works as a drizzle over mixed greens with avocado and nuts.
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Citrus Vinaigrette
Ingredients
- ½ cup olive oil
- ¼ cup orange juice
- 2 tablespoons lemon juice
- 1 tablespoon dijon mustard
- 3 garlic cloves, minced
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a small bowl or jar, whisk together the orange juice, lemon juice, dijon, garlic, orange zest, lemon zest, salt, and pepper.
- Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is emulsified.
- Taste and adjust seasoning if needed.
- Store in an airtight container in the fridge for up to 1 week. Shake or whisk before using.
Nutrition
Notes
- Use a jar for the easiest emulsifying: Add everything to a jar, then shake hard for 15 to 20 seconds until it looks creamy and combined.
- Drizzle the oil slowly if whisking: Pouring the oil in gradually while whisking helps the dressing emulsify and stay smooth.
- Taste after mixing: Citrus can vary in sweetness, so adjust salt, pepper, or add a touch of sweetener if it tastes too sharp.
- Let it rest for better flavor: A short rest in the fridge helps the garlic and zest blend into the dressing.
- Shake before using: Even emulsified vinaigrettes can separate slightly as they sit, so shake or whisk right before serving.
Kae says
so much better than the store bought kind