Mojito Vinaigrette Dressing Recipe — A quick and easy salad dressing with all the flavors of a mojito! Made with lime juice, honey, and fresh chopped mint.
Guys. GUYS. We need to put out an amber alert, cuz I’ve seem to have lost summer. Not even kitten right meow.
Seriously though, I swear after fourth of July, summer turns up the nos and makes a Fast & Furious B line to Labor day. Dubya Tee Eff.
But I’m all about staying A-positive, and today we celebrate this month’s Recipe Redux!
Here’s what was in store for this month:
A Vacation-Inspired Recipe –
Start unpacking your favorite vacation memories. Think about a trip you took state-side or internationally and create a healthy recipe from an unforgettable meal you enjoyed. Or, create a recipe from a native ingredient you saw or tasted on your travels.
This honestly might have been the toughest theme thus far. One of my favorite…jk my ABSOLUTE FAVORITE part about traveling, is experience a new place and culture by it’s food.
Biscuits in Bama. Snails in France. And approximately 1,076 mojitos in Puerto Rico. Give or take a few.
So in an effort to vacuum seal summer into the last sweet days of August, I would channel this glass of boozy refreshment to go along with my favorite summer meal, SALADS.
Now I like my dressings roundhouse kick to the face tan-gy, which is why I almost always double the amount of vinegar, and half the oil. It’s just an added perk that it makes most of my dressings much more inexpensive and less calorie laden. Cha-ching.
But let’s be real, I hardly ever actually make my own dressings, and just end up squirting half a bottle of mustard on some greens and calling it a day. So when I take the whole 2 minutes out of my day to shake some oil and vinegar in an old peanut butter jar, I make sure it lasts. Fill dat jar girl!
This one though. It’s tangy. A bit sweet. And da-da-dayum refreshing on some summer greenage. I wouldn’t even put it pass me to slip some rum in here, and call it a cocktail. Go ahead and judge, I’ll be getting buzzed off salad dressing instead.
- 3/4 cup vinegar
- 1/4 cup olive oil
- juice and zest from 3 limes (about 1/2 cup juice, 2 tablespoons zest)
- 1/4 cup water
- 1 1/2 tablespoons honey*
- 1/4 cup fresh mint, chopped
- Combine all ingredients in a jar.
- Top with tightly fitting lid, and shake to combine.
- Store in refrigerator for up to a week.
* use maple syrup if vegan
Hover over image to pin for later!
Don’t forget to check out all the rest of the vaca-inspired eats below!
Make it a great day!
What’s one of your favorite vacation foods?
Favorite thing out of a jar?
You may also like: