Hawaiian Yuzu Salad Dressing
Yuzu tastes a bit like a lemon, orange, and grapefruit combined. It has a wonderful fragrance and can be used in a variety of ways including ponzu (a dipping sauce for fish), desserts, drinks, and dressings!
This fruit is quite rare and has a short growing season. In fact, it used to be available only in Japan and only in recent years has it been available in Hawaii. We get our yuzu puree from Maui and it's made with 100% Hawaiian grown fruit and has no added ingredients.
We decided to whip up a super easy dressing today to go with the local grown produce and avocados we picked up at the farmers market in Keauhou this past weekend.
Prep Time: 5 minutes
Total Time: 10 minutes
- 2 tbsp Yuzu Puree
- 4 tbsp olive oil
- 4 tbsp Big Island Bees Ohia Lehua Blossom Honey or brown sugar
- 1/2 shallot, finely diced (We had some pickled shallots in the fridge that we used)
- 2 tbsp shoyu (soy sauce)
- 1 tsp toasted sesame oil
- 2 tbsp rice vinegar
- 1/4 tsp freshly grated ginger
- Juice from 2 limes
- Hawaiian salt and freshly ground pepper to taste
- Combine yuzu puree and shallot. If you are using fresh shallot, let the ingredients marinate for a bit with a pinch of Hawaiian salt. We just happened to have pickled shallots in the fridge so we used that instead.
- Then add the olive oil, honey, shoyu, sesame oil, rice vinegar, ginger, and lime juice.
- Whisk until ingredients are emulsified. Add salt and pepper to taste. If you want a smoother dressing you can also put this in the blender and pulse for a few seconds. YUM!