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Citrus Vinaigrette with Thyme Recipe

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4.2 from 2 reviews

A fresh and vibrant Citrus Vinaigrette with Thyme, perfect for adding a zesty and herbal flavor boost to salads and roasted vegetables. This quick and easy dressing combines the bright juices of orange and lemon with aromatic thyme, Dijon mustard, and a hint of sweetness, all emulsified with heart-healthy avocado or olive oil.

Ingredients

Vinaigrette Ingredients

  • 1 orange, juiced (~1/3 cup)
  • 1/2 lemon, juiced
  • 1 tsp. orange zest
  • 1 1/2 tsp. fresh thyme (or 1/2 tsp. dried thyme)
  • 1 tsp. Dijon mustard (whole30 compliant) or yellow mustard
  • 1 tsp. honey or maple syrup (OMIT for Whole30)
  • 3 garlic cloves, minced (or 1 Tbsp. finely minced shallots)
  • Sea salt and pepper to taste
  • 2/3 cup avocado oil or olive oil

Instructions

  1. Combine Ingredients: In a small food processor or blender, add the orange juice, lemon juice, orange zest, thyme, Dijon mustard, honey or maple syrup if using, minced garlic or shallots, sea salt, and pepper.
  2. Add Oil and Blend: Pour in the avocado or olive oil and blend all the ingredients until the dressing is well emulsified and combined. This ensures a smooth, creamy texture without separation.
  3. Alternative Mixing Method: If you don’t have a blender or food processor, you can whisk all ingredients vigorously by hand to combine, although the emulsification may not be as stable.
  4. Storage Tip: If the oil solidifies or separates (which can happen if refrigerated), simply run the jar under warm water to loosen the oil and give it a good shake or stir before serving.

Notes

  • This vinaigrette contains no vinegar, so blending is key to emulsify and keep the ingredients combined.
  • For Whole30 compliance, omit the honey or maple syrup.
  • Use fresh thyme for best flavor, but dried thyme is a suitable substitute at a reduced quantity.
  • Feel free to substitute yellow mustard if Dijon is unavailable.
  • Store leftover dressing in an airtight container in the refrigerator for up to one week.