Orange Maple Vinaigrette with Hazelnuts and Lime

Orange Maple Vinaigrette with Hazelnuts and Lime
Sonja_For The Pleasure Of Eating

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Lovely to meet you!

I’m Sonja and “For The Pleasure Of Eating” is my food blog.

Whether you’re looking to shed a few pounds or discover new recipes, my blog is the perfect place to find ideas that impress your family and friends while creating a party in your mouth!

More about me and how I lost weight here.

 

This zesty Orange Maple Vinaigrette with Hazelnuts and Lime was inspired by my Cuban Pork series. I used it in both the Salad and Tacos. It’s delicious with any salad and wakes up your tastebuds in winter quite effectively. Also nut based means it’s nutritious, can fit into the Nutritarian diet, if made without salt and lower calorie than oil based. What’s not to like?

Why You Want To Make This

I started making nut based dressings during my weight loss journey and found them so delicious, I switched to them for most of my salads.

Cashew tends to be a firm favourite, as it gets super creamy, but in this one I’m using Hazelnuts for variety. The hazelnuts don’t get as creamy, but I loved the favour they added and due to the crunch from the coleslaw, the remaining texture in the dressing wasn’t really noticeable.

Orange Maple Vinaigrette with Hazelnuts and Lime Ingredients

The benefits of nut based dressings are, that they are easier to absorb for the body, add healthy fats, have more fibre and different nutrients than just oil. Also, a more complex flavour, which is always good. They tend to add a creamy consistency, but less calories. Win/win really.

The Process

I’m using soaked hazelnuts here, which I then throw into my Nutribullet. You could use other nuts too. Cashews or Almonds make an even creamier dressing.

Orange Maple Vinaigrette with Hazelnuts and Lime Process

If you don’t have a blender, you could just use any nut butter and add a bit more water. The flavour will change depending on what nuts you are using. Tahini would work too here.

The nuts are blended with water, orange and lime zest and juice, cilantro and garlic, sweetened with a bit op maple syrup. This mimics the Cuban marinade I used for the pork and adds incredible flavour.

Orange Maple Vinaigrette with Hazelnuts and Lime

Meal Prep

The Orange Maple Vinaigrette with Hazelnuts and Lime can be prepared ahead of time and will keep in the fridge for about 4 days in a jar with lid.

Orange Maple Vinaigrette with Hazelnuts and Lime

Uses

I have used this for the coleslaw in my Healthy Leftover Pulled Pork Tacos and my Cuban Pulled Pork salad. But since it’s orange and lime based, it works well with most salads.

Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?

If you enjoyed this recipe, please share. It helps me a lot.

Orange Maple Vinaigrette with Hazelnuts and Lime

Orange Maple Vinaigrette with Hazelnuts and Lime

This zesty Orange Maple Vinaigrette with Hazelnuts and Lime was inspired by my Cuban Pork series and I used it in both the Salad and Tacos. It’s delicious with any salad and wakes up your tastebuds in winter quite effectively. Also nut based means it’s nutritious, can fit into the Nutritarian diet, if made without salt and lower calorie than oil based. What’s not to like?
Prep Time 5 minutes
Soaking time 1 hour
Total Time 1 hour 5 minutes
Course condiment, Dressing, Ingredient
Cuisine American, Fusion
Servings 6
Calories 110 kcal

Ingredients
  

  • ½ cup hazelnuts. Soaked for 1h in hot water or overnight in cold. Drained.
  • ¼ cup water
  • 2 limes zest, and juice
  • 1 orange zested and juiced
  • 2 tbsp fresh cilantro
  • 1 clove of garlic minced.
  • 1 tbsp oregano fresh, finely chopped (or 1 tsp dried)
  • 1 tbsp maple syrup

Instructions
 

  • If using pre-soaked nuts, add all dressing ingredients to a high-speed blender and blend until creamy. Adjust the seasoning to taste.
  • If using nut butter, just stir everything together in a little bowl or shake in a jar until creamy. Add more water, until it reaches your desired consistency. Season to taste.

Notes

This dressing keeps in the fridge for about 4 days.
Calories: Approximately 100-120 calories per serving
Protein: Approximately 1-2 grams per serving
Fat: Approximately 9-11 grams per serving
Carbohydrates: Approximately 6-8 grams per serving
Fiber: Approximately 2-3 grams per serving
Sugars: Approximately 3-4 grams per serving

Nutrition

Calories: 110kcal
Nutrition Facts
Orange Maple Vinaigrette with Hazelnuts and Lime
Amount per Serving
Calories
110
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Easy, Healthy, High Fibre, vegan, Vegetarian
Tried this recipe?Let us know how it was!

 

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