Ginger citrus dressing is the perfect addition to any salad or the best marinade! Paleo, vegan, low-carb, dairy-free.
Yum, ginger citrus dressing!
I’ve been super into fresh ingredients lately. The fresher, the better. Since I’m healing from Lyme disease, I am trying to flood my body with as many nutrients as I possibly can.
I know I have issues with malabsorption, causing nutritional deficiencies that make my healing more challenging. So the more anti-inflammatory and health-promoting foods and herbs I can consume, the better I feel.
This dressing has so many great nutrient-rich ingredients, that I hope you’ll be tempted to make some right after reading this! I know I’ll be making it over and over myself.
The dressing is packed with fresh ginger and orange zest. Fresh ginger is known to be very anti-inflammatory, is great for nausea relief, and even has cancer-fighting properties!
Orange peels are where the most dense nutrients are located in oranges. They are not only great for digestion and the immune system, but they’re also full of health-promoting antioxidants!
Wait, it’s really that easy?!
The ingredients you’ll need for this delicious dressing include fresh ginger (powdered also works), the insides of a half of an orange, some orange zest, honey or maple syrup, avocado oil or neutral tasting olive oil, rice vinegar or apple cider vinegar and a pinch of salt.
All you really need to do is blend them all together…don’t you love simple recipes??
You can store the dressing in an air-tight container for up to a week, although I do recommend consuming right away for maximum nutritional benefit.
How do I make the sauce thicker? thinner?
To make the sauce thicker, reduce the amount of oil and vinegar used. You can cut them in half, which will also make the dressing more potent in terms of the ginger and orange taste. Use more sparingly!
To make the sauce thinner, add a bit more oil. I do not recommend adding extra vinegar, because the flavor is quite strong.
I don’t have fresh ginger, can I use powdered? How much?
Yes, you can. I recommend using about 1.5 teaspoons of powdered ginger in this recipe. Generally, I find that powdered ginger is not as potent as fresh, but it also depends on the brand and how long it has been sitting in your cabinet.
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