Blood Orange Dressing

Blood Orange Dressing

Jazz up your Spring and Winter salads with this easy Blood Orange Dressing!

Feel free to double this recipe if needed! Dressing will keep for several days tightly sealed and refrigerated. Shake before serving.

Course Dressing
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Author Jenn Laughlin - Peas and Crayons


  • 1/4 cup freshly squeezed blood orange juice 1 orange
  • 1/4 tsp orange zest
  • 2 TBSP fresh lemon juice 1 lemon
  • 1/3 cup avocado oil
  • 1 clove garlic smashed and minced (approx. 1 tsp)
  • 1 TBSP dijon mustard
  • 1 TBSP honey
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper


  1. Grab a blood orange and zest about 1/4 tsp from the rind. Roll the orange on the counter to help release the juice then slice in half and juice. (I use a citrus reamer to get every last drop)
  2. Combine blood orange juice (we're looking for 1/4 cup of juice here) with the remaining ingredients in a mason jar and shake well. For a completely smooth dressing, I used an immersion blender. You can follow suit with a blender/processor of your choice or leave the garlic as is - both ways work great!