Blood Orange + Jalapeño Vinaigrette

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Beautiful, tasty and nutrient packed - does it get any better than that? Like all citrus fruits, blood oranges are loaded with vitamin C, but they're also packed with potassium, folate and fiber. On top of that, the dark red flesh that makes them so pretty is due to a compound called anthocyanins, which have antioxidant and anti-inflammatory properties. 

This quick and simple DIY Blood Orange + Jalapeño Vinaigrette recipe is sweet, spicy and just the refreshing twist your go-to salad needs. I've used it on a hearty salad with spinach and sweet potatoes and on a more delicate combo of bibb lettuce, feta and a simple seasoned protein like salmon or chicken. You could even get wild and use it as a drizzle on tacos! 

Peak season for blood oranges is ending this month so jump on it!

Blood Orange + Jalapeño Vinaigrette

INGREDIENTS

  • 1 blood orange, juiced

  • 3 limes, juiced

  • 1 jalapeño, seeded + diced [or less depending on heat tolerance]

  • 1/3 cup olive oil

  • handful of cilantro

  • S + P, to taste

  • Optional: drizzle of honey/agave/maple syrup for added sweetness

INSTRUCTIONS

  1. Place all ingredients in a blender/food processor and blend until well combined. Store in an airtight container in the fridge and use on your favorite salads or tacos for a sweet and spicy kick!

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*Recipe adapted from Half Baked Harvest.