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Orange Ginger Vinaigrette Dressing

This is the signature dressing for my Sushi Salad; however it can be used for stir‐fry, marinated veggie salads or pasta salads as well. Serve it with your 2 handfuls of greens, shredded Jicama, Clementine’s and almonds. It's also recommended for Asian Turkey Salad
Prep Time5 mins
Total Time5 mins
Servings: 4 servings


  • 1/4 cup orange juice fresh squeezed
  • 1/4 cup Grape Avocado seed oil or unrefined coconut oil
  • 1 teaspoon Tablespoon grated fresh ginger or 1⁄4ground ginger preferred
  • 1 ‐teaspoon fresh grated garlic
  • 1 ‐teaspoon brown mustard
  • 1 teaspoon Braggs Amino Acids
  • 1/4 teaspoon freshly ground white or red pepper


  • Mix Ingredients in magic bullet or use a whisk or immersion blender


If you use coconut oil it will solidify if your other Ingredients are cold.
Set coconut oil jar warm water for a few minutes to liquefy oil.
For best results all ingredients should be room temperature.
Refrigerate and use within 3 days. Excellent!