Calamondin Lilikoi Vinaigrette Recipe

Preparation- 20 minutes
Serves 4
Salad ingredients:
Your choice of lettuce/greens mixture.
Rainbow carrots- sliced
Red cabbage-sliced thinly
Mango, persimmons or other seasonal fruit sliced
Cucumber -small cubes
Beets- grated
Seasoned pistachios
Powdered bee pollen – optional
Be as creative as you want. Have fun with arranging colorful vegetables and fruits and see where your imagination takes you.

Ingredients for vinaigrette:
1 cup (250 mL) Akaka Falls Farm Calamondin Lilikoi Marmalade
1/2 cup (125 mL) macadamia nut oil
1/2 to 3/4 cup (125 to 175 ml) water
1/4 cup (50 mL) champagne vinegar
1/4 cup (50 mL) Dijon mustard


Combine Calamondin Lilikoi Marmalade, vinegar and mustard in a small bowl. Whisk until blended. Gradually whisk in oil.

Add 1/2 cup (125 mL) water. Continue whisking until smoothly blended. Add an additional 1/4 cup (50mL) water till desired consistency.
Arrange salad makings in a bowl or large plate as shown in the photographs.
Serve vinaigrette in a bowl with a ladle or a pitcher at the table. Allow your guests to dress their salad.


Denise’s professional career was in pediatric nursing, also an emergency resident nurse with Club Med before moving to Hawaii for 25 years. In addition to working in a busy pediatric practice for 17 years, she developed a Chocolate mousse pie business called Ms. Moose, and was a Pastry Chef that sold to many of the restaurants and markets on the Big Island, Oahu and Maui.
Her background in health and nutrition paired with her passion for baking and cooking, has inspired her to create a delightful assortment of culinary recipes which she has shared with us using many of the Akaka Falls Farm

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