Yuzu Vinaigrette

Blend the Zest Well: Fully blending the citrus zest gives the vinaigrette a much deeper citrus flavor and smoother texture.
Fresh Citrus: Freshly squeezed juice makes a dramatic difference in the finished dressing and is worth the extra effort.
Storage: Store refrigerated in an airtight container for up to 1 week. Shake well before serving.
Serving Suggestions: Excellent on Thai Vegetable Mix, Southwest Quinoa Salad , Miso Tahini Dressing salads, grilled tofu, roasted vegetables, grain bowls, or noodle salads.

Name: Yuzu Vinaigrette
Prep time: 20 min
Total time: 50 min
Ingredients: 1 orange (zested and juiced); 1 lemon (zested and juiced); 1 lime (zested and juiced); 1 teaspoon umeboshi vinegar; ¼ cup rice wine vinegar; ¼ cup mirin; ¼ cup granulated sugar; ¼ cup orange juice (freshly squeezed); ¾ cup avocado oil

Blended zest gives this vinaigrette the aromatic lift of yuzu using more familiar citrus fruit. Its sweet-sharp edge wakes up a bowl of greens without coating them in a heavy dressing.

By Alex Stone50 MINUTES

Butter Club Notes

I know the name says yuzu, but what I really like about this dressing is how it builds that same bright citrus character using ingredients you can actually find. Blending the zest directly into the dressing gives it a depth you just don't get from juice alone. It's fresh, slightly sweet, and just acidic enough to wake up whatever you're serving it with. I usually end up reaching for this whenever a salad or grain bowl needs something lighter than a creamy dressing.