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Yellow Salad with Citrus-Date Vinaigrette


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Rate this recipe 4.3/5 (4 Votes)


  • 2 Medjool dates, pitted
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh orange juice
  • 1 tablespoon whole grain Dijon mustard
  • 1/2 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • Mixed yellow and orange raw fruits and vegetables (such as corn, Sun Gold tomatoes, golden beets, apricots, clementines, and pineapple), halved, sliced, and/or cut into wedges


Servings 1
Adapted from


Step 1

Process dates, oil, lemon juice, orange juice, mustard, and cumin in a food processor until smooth. Thin vinaigrette with water to a pourable consistency; season with salt and pepper.

To serve, spoon some vinaigrette into a shallow bowl and arrange fruits and vegetables of choice on top. Season with salt and pepper.

Do Ahead: Vinaigrette can be made 2 days ahead. Cover and chill.

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