This Hibiscus vinaigrette is especially made for my hearts of palm Millionaire’s salad, but would be fantastic on any salad.
Hibiscus-Lime Vinaigrette
Servings
1 Servings
Ingredients
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice
- 1 garlic clove grated
- 2 teaspoons sugar or to taste
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
- 1/2 cup toasted almond oil or more olive oil if there is a nut allergy
- 1/2 cup extra virgin olive oil
- 3/4 cup dried hibiscus flowers
- 3 tablespoons toasted almonds
- Garnish toasted almonds slivers, cashews, edible flowers, citrus zest
Instructions
- In a blender, combine vinegar, lime juice, garlic, sugar, salt and pepper. Process until smooth. With motor at lowest possible speed, add almond oil and olive oil in a thin stream until emulsified, about 10 seconds.
- Add hibiscus flowers and almonds and process until roughly chopped. Store the vinaigrette, covered, and refrigerated for 2 days and up to 1 week.
- *Dried hibiscus can be found at most Latin markets, spice stores and in the tea section of your favorite grocery store. Hibiscus tea is made from dried hibiscus flowers.
- Make a delicious and refreshing iced hibiscus tea and this gorgeous ruby colored vinaigrette.
Thank you!
This sounds so dreamy. One question if you will, how big should the bits of the dried Hibiscus Flowers be in the finished product?
Thanks, looking forward to whipping some up! 🙂
They will soften from sitting in the vinaigrette, but still they should be pretty finely chopped by the blender, just not fully pureed.
You can often find in bulk sections or spice stores. You will likely find it in the tea section. Hibiscus tea is dried hibiscus.
where does one get dried habiscus?