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Hibiscus-Lime Vinaigrette

This Hibiscus vinaigrette is especially made for my hearts of palm Millionaire's salad, but would be fantastic on any salad.

  • Duration
  • Cook Time
  • Prep Time
  • 1 1/2 cups ServingsServings


  • 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


1. 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.

2. 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.