Lemon Yuzu Vinaigrette

It seems strange now, but something I struggled with when I first started eating clean was dressings and dips. I couldn’t imagine NOT just buying them. Despite my love of cooking, it just seemed like it would be so much work and take so much thought to make them. (Funny, right? But I know you get it!!) Well, I promise that they’re so easy and you can actually be MORE creative than what the salad dressing aisle offers you. I created this one when I was making my Apricot Yuzu Glazed Pork Loin. I knew I wanted to serve it with arugula as the green/veggie and I wanted a dressing that would complement the sweeter glaze by bringing out its acidic notes. I used a touch of yuzu juice here to pick up the yuzu in the pork glaze and create a common theme. Yuzu is a Japanese citrus fruit that is the size of a mandarin orange and tastes like a cross between a lime and a grapefruit. This dressing is just as yummy on its own or with any other dish. Enjoy and send feedback!

Ingredients- • 3 tbsp lemon juice • 1 tbsp white balsamic vinegar (or any white vinegar: white wine, rice wine, apple cider) • 1 tbsp Dijon mustard • 1 tbsp honey (or 3 tsp granulated stevia) • 2 tsp yuzu juice • 1 tsp dried parsley • 1 tsp dried dill • 1 tsp dried basil • 1 tsp dried thyme • 1 tsp sea salt • 1 tsp garlic powder • 1/2 tsp turmeric • 1/4 cup avocado oil or olive oil

Directions- 1. Combine all ingredients (EXCEPT the oil) in a blender or food processor. 2. Slowly add the oil to the dressing while pulsing the blender or keeping it on a low speed in order to combine/emulsify the oil with the acids so that it doesn’t separate or break. 3. Add additional salt/pepper to taste, if necessary. (I like to use white pepper with citrus based dressings) Enjoy!!




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