Citrus Dressing

Introduction

Picture this: It’s Tuesday night, you’re staring into the fridge, and that sad bag of pre-washed greens is judging you. Again. But wait—what if I told you that in the time it takes to find your phone charger, you could whip up a Citrus Dressing so vibrant, it’ll make even that bagged salad feel like a gourmet masterpiece?

Let’s rewind to last summer. My neighbor, Linda (hi, Linda!), brought over a citrus-marinated grilled chicken that had everyone at the BBQ raving. Turns out her “secret” was just lemon juice, olive oil, and a splash of OJ. Genius, right? That’s the magic of citrus—it’s been making food pop since ancient Roman feasts (they even used it to hide iffy seafood—gross but clever!).

This dressing? It’s your kitchen’s little black dress. Simple. Reliable. Goes with everything. And unlike our beloved Creamy Avocado Lime Dressing, which is like a cozy sweater, this one’s a poolside cocktail—bright, zippy, and ready to party.

Ready to make your taste buds do a happy dance? Let’s get shaking!

What Even Is Citrus Dressing? (Spoiler: It’s Not Fancy)

Okay, real talk: Why do we call it “Citrus Dressing” and not “Liquid Sunshine” or “Salad’s BFF”? Honestly? Because my 7-year-old niece once asked if “citrus” was a dinosaur. (It’s not. But imagine a T-Rex squeezing a lemon. Adorable.)

Truth is, this dressing is just a high-five between lemons, oranges, and a few pantry staples. It’s not rocket science—it’s refrigerator science. And while my grandma swore “the way to a man’s heart is through his stomach,” I’m pretty sure she’d add “…but a zesty dressing doesn’t hurt.” Citrus Dressing

So grab a whisk (or a fork—no judgment) and let’s turn that boring salad into a flavor fiesta.

3 Reasons You’ll Be Obsessed

  1. It’s Faster Than Scrolling TikTok: 5 minutes. Seriously. You’ll spend more time deciding what to watch on Netflix.
  2. Cheaper Than Therapy: Store-bought dressings cost $5 and taste like regret. This? Pennies per serving. Plus, squeezing lemons is weirdly satisfying. (Try it. Channel your inner Italian nonna.)
  3. Your Meal Prep Wingman: Drizzle it on roasted veggies, grain bowls, grilled fish—or my personal fave, as a dip for hot fries. (Don’t knock it till you’ve tried it.)

Psst: If you’re into our Honey Garlic Glaze, this dressing is its sunny cousin—less sticky, more zing.

Citrus Dressing

How to Make Citrus Dressing (No Chef Skills Required)

The CliffsNotes Version

Throw stuff in a jar. Shake. Done. Mic drop.

What You’ll Need

[Imagine a photo here: lemons, honey, olive oil, and a garlic clove artfully arranged on a rustic cutting board.]

  • Juice of 2 lemons (about 1/4 cup—pro tip: microwave lemons for 10 seconds first to get more juice!)
  • Juice of 1 orange (or 1/3 cup OJ in a pinch)
  • 1/3 cup olive oil (the good stuff—this isn’t the time for that mystery bottle in the back of your pantry)
  • 1 tbsp honey (or maple syrup if you’re vegan-ish)
  • 1 garlic clove, minced (or 1/2 tsp garlic powder when you’re lazy)
  • 1 tsp Dijon mustard (secret weapon for creaminess!)
  • Salt and pepper (to taste, aka until your ancestors whisper “enough”)
  • Optional add-ins: Orange zest, red pepper flakes, or fresh herbs like thyme. Go wild.

Let’s Do This Citrus Dressing

  1. Juice Party: Roll those citrus fruits on the counter like you’re mad at them. Cut, squeeze, and pretend you’re in a 90s infomercial. (“Look how much juice you get!!!”)
  2. Shake It Like a Polaroid: Dump everything into a mason jar. Seal tight. Shake until it looks like a tiny snow globe of flavor. (Bonus arm workout!)
  3. Taste Test: Dip a lettuce leaf (or your finger). Needs more tang? Add lemon. Too sharp? Drizzle in honey. You’re the boss.

What to Serve With It (Besides Salads, Obviously)

  • Grilled Everything: Chicken, shrimp, zucchini—citrus + grill marks = summer on a plate.
  • Grain Bowls: Quinoa, chickpeas, avocado, and this dressing? Chef’s kiss.
  • Unexpected MVP: Toss it with cold soba noodles and shredded carrots for a 10-minute “I’m so adulting” lunch.
  • The Lazy Snack: Pour some in a ramekin and dunk crusty bread. Instant appetizer.

Pro Tips from My Kitchen Disasters

  • Garlic Overload? Start with half a clove. You can add more, but you can’t un-add it. (RIP, my 2021 Caesar dressing.)
  • Too Thin? Add a dab of Greek yogurt. Too thick? Splash in water or extra OJ.
  • Herb Hack: No fresh herbs? Use 1/2 tsp dried oregano or basil. It’ll still slap.

How to Store It (Because You’ll Want Leftovers)

  • Fridge: Keep it in that mason jar for up to a week. Shake before using—it’ll separate, like that one couple we all know.
  • Freezer: Pour into ice cube trays. Future You will high-five Present You when you’re desperate for flavor at 7 p.m. on a Wednesday.