Kalamansi Salad Dressing

We recently gained an Asian grocery store in our small town, and what fun has that been for me! I’ve purchased fun noodles, some beautiful produce, and even a whole octopus and some squid. But the last time I was there, I just had to purchase these gorgeous kalamansi citrus fruits, also spelled calamansi.

Kalamansi are from the Phillipines, and are grown for the tart orange juice, but also for the edible rind. They’re like a cross between a lime, lemon, and kumquat. I originally just thought I’d make a kalamansi ade, but then had another idea – salad dressing!

From my post in 2017, I made a whole lemon dressing, inspired by Carla Hall. It’s simply a whole organic lemon mixed with olive oil and a bit of salt. That’s it! And it was wonderful. (Pictured below.)

So I thought I’d do the same thing with the kalamansi. I knew I’d have to add a little sweetener, however, because these little guys are tart!!!!

When I first blended the dressing ingredients and took a whiff, I mostly smelled orange. But when I tasted the dressing it was citrus heaven!!! I hope you try this.

Kalamansi Salad Dressing
printable recipe below

12 firm kalamansi fruits
1 cup high-quality extra-virgin olive oil
About 2 teaspoons agave, or to taste
1/4 teaspoon salt

First trim the little ends from the fruits. Notice the insides are always orange, even when the skin is green. I also removed some of the large seeds.

Place these all in a mini blender and blend away.

If you don’t like the little bits then you can strain them.

For this salad: Good lettuce, beets, feta, and purple onion

Other possibilities: Pumpkin, sweet potato, summer-ripe tomatoes, hearts of palm, and roasted red bell peppers.

Protein: Shrimp, smoked salmon, or smoked duck.

Fun additions: Watermelon, peaches, dates and other dried fruits.