Looking for a fresh, summer vinaigrette to spice up your summer salad? You can thank my co-worker, John Murphy for this one. By request, I also need to link you to his Instagram, @demboyscancook. Murphy and his bros are always cooking delicious food and made a similar vinaigrette for a recent shrimp dish (holy, YUM).
I made this vinaigrette for my Lentil Quinoa Salad posted on Boston Magazine. It’s the perfect way to lighten up an otherwise “heavy” lentil dish. The grapefruit adds a perfect acidity, the honey add the sweetness, and then the mint leaves make it refreshing as heck.
Refreshing Grapefruit Vinaigrette
- 1/4 cup fresh grapefruit juice (or 100% grapefruit juice)
- 2 Tbsp apple cider vinegar or red wine vinegar
- 2 Tbsp olive oil
- 2 Tbsp honey
- 4+ fresh mint leaves
- Cracked black pepper, to taste
- Chop or tear your fresh mint. In a small bowl, whisk all of the ingredients together. You can also put the ingredients in a small mason jar and shake, shake, shake!
- Store in the fridge for up to 2 weeks. Drizzle on top of my Lentil Quinoa Salad or a fresh salad (e.g. a bed of mixed greens, sunflower seeds, and cucumbers).
Let me know how you use this vinaigrette in the comments below!