Making your own oil-based salad dressings at home can save money and allow you to control the amount of added salt and sugar. Plus, the polyphenols from olive oil have been shown to promote a healthy heart.(1)
Start with a traditional California vinaigrette, then mix it up to create versatile chermoula or orange and avocado dressings.
We’ve crafted a classic vinaigrette that is delightful on its own but can also take on strong herbs or bright citrus notes, taking it from the salad plate to sandwiches, steaks or fish. Make the base dressing once and switch it up throughout the week with a quick chermoula or orange and avocado variation.
Recipes are easily doubled and can be refrigerated for up to three days. Bring to room temperature before serving.
Combine California Classic Vinaigrette ingredients in a blender. Add 1/4 cup each: fresh cilantro and parsley; 1/2 tsp. white wine vinegar; 1/4 tsp. each: ground cumin and paprika; pinch of cayenne pepper and 1 small garlic clove, chopped. Puree until blended. Serves 4.
Great on grilled or roasted chicken, salmon, shrimp, steak or vegetables. Try tossing chermoula into cooked rice, pasta or couscous.
Orange and Avocado Dressing
Combine California Classic Vinaigrette ingredients in a blender. Add 1/4 cup freshly squeezed Sumo Citrus or mandarin orange juice, 1/4 cup chopped fresh cilantro, 1/2 tsp. white wine vinegar, 1/8 tsp. each: salt and ground cumin and 1/2 an avocado, peeled and chopped. Puree until blended. Add 1/4 tsp. grated Sumo Citrus or mandarin zest and pulse to combine. Serves 8.
Great on fish or a grapefruit and red onion salad. Slather it on sandwiches or wraps in place of mayonnaise.