Summer Salad with Citrus Oil-Free Vinaigrette
When it's too hot to turn on the oven, no worries. There are plenty of delicious no-cook options during the summer. My favorite go-to meal is a simple summer salad. Just combine your favorite greens in a large bowl. Top the greens with your most-loved fruits and vegetables. Then toss with this delicious oil-free vinaigrette. Viola! The perfect summer salad.
Often I am asked why I use so little oil in my recipes. I don’t think you have to eliminate all oils but I do recommend using oil in moderation. If you have heart disease, I would consider eliminating all oils. You can read more about oil from plant-based guru, Dr. John McDougall. At any rate, I don't think you will miss the oil in this dressing. This oil-free vinaigrette gets its full-bodied taste from the delicious combination of citrus, dijon, vinegar, thyme, and maple syrup.
So get those vegetables and fruits while they’re hot. Summer will be over before you know it. The summer salad possibilities are endless and nothing could be healthier. Also, don’t be shy about what you put in your salad. This light citrus oil-free vinaigrette tastes delicious on everything. Hope you enjoy this fresh, healthy summer salad with oil-free vinaigrette as much as I did. Don't miss any of Ordinary Vegan's free recipes by signing up here.
- 1 head of Romaine lettuce, chopped (or kale, spinach or a combination of all)
- 15-20 cherry tomatoes, cut in half
- 2 cups of chopped fruit (in season)
- any vegetables you desire - anything goes
- 2 tablespoons hemp seeds (optional)
- ⅓ cup fresh orange juice (1 small to medium orange juiced)
- 2 tablespoons Champagne vinegar
- 1 tablespoon maple syrup
- 3 tablespoons water
- 1 tablespoon Dijon mustard
- ¼ teaspoon dried thyme or ½ teaspoon chopped fresh thyme (or more if desired)
- Salt & ground black pepper to taste
- In a large bowl toss the greens, tomatoes and vegetables. Top with fruit. Sprinkle with hemp seeds (if using).
- Combine all the ingredients in a food processor or blender. Process until smooth. Check for seasonings. Toss with salad adding a little vinaigrette at a time until lightly dressed. Serve the remaining dressing on the side. The vinaigrette can be kept in the refrigerator for 2-3 days.