Raspberry Balsamic Vinaigrette

Mix up your salads this summer with a fresh, fruity take on balsamic vinaigrette. Raspberries add a bright tartness to this dressing, which is guaranteed to elevate your salads to a whole new level.  Our Virgin Avocado Oil gives a creamy texture plus healthy, filling fats.  Double or triple the recipe for a crowd or simply to have on hand in the fridge for a quick lunch.

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Raspberry Balsamic Vinaigrette

Servings 1 cup
Author Chosen Foods

Ingredients

  • 2 oz raspberries
  • 4 tbsp balsamic vinegar
  • 2 tbsp fresh lemon juice
  • 2 tbsp honey
  • 1 clove garlic
  • ½ tsp sea salt
  • large pinch of black pepper
  • 6 tbsp Chosen Foods Virgin Avocado Oil
  • filtered water as needed

Instructions

  1. Combine the raspberries, balsamic vinegar, lemon juice, honey, garlic, sea salt, and pepper in a small blender (Magic Bullet style), spice grinder, or small food processor. Blend until smooth, about 30 seconds. Add the avocado oil and blend again until emulsified, about 10-15 seconds.

Recipe Notes

You’ll know it’s ready when the pink color lightens and the dressing turns creamy in texture. If it seems too thick for your liking, simply add one teaspoon of filtered water at a time until it has the consistency you like.

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