This dressing pairs beautifully with our Brown Rice Salad with Edamame.
This recipe makes approx. 2 cups of dressing—more than you need for the salad. Store the leftovers in a lidded container in the fridge for up to five days. Feel free to use the remainder with another salad or as a meat marinade for chicken or steak.
- ¾ cup orange juice
- ¼ cup lime juice
- ½ cup fresh basil leaves, chopped
- 1 cup fresh cilantro leaves
- 1 tsp kosher salt
- ½ tsp fresh ground pepper
- 1 ½ Tbsp honey
- ½ cup canola oil
Prep and Cook
- Combine all of the ingredients in a blender or food processor and blend for 1 minute. Alternatively, place in a wide-mouth Mason jar and puree with an immersion blender.