Description
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?
Ingredients
Units
Scale
- 1/2 cup hazelnuts. (Soaked for 1h in hot water or overnight in cold. Drained.)
- 1/4 cup water
- 2 limes (zest, and juice)
- 1 orange (zested and juiced)
- 2 tbsp fresh cilantro
- 1 clove 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
The equipment section may contain affiliate links to products I know and love.
This dressing keeps in the fridge for about 4 days.
- Prep Time: 5 minutes
- Category: condiment, Dressing, Ingredient
- Method: Blender
- Cuisine: American, Fusion
Nutrition
- Calories: 92
- Sugar: 5
- Sodium: 2
- Fat: 6
- Saturated Fat: 0.5
- Carbohydrates: 10
- Fiber: 2
- Protein: 2
