Thursday, August 7, 2014

Paleo Raspberry Vinaigrette


I have such perfect raspberries on hand right now that I almost felt guilty throwing them in the blender to make this dressing. The beauty of this one is that you can also make it with frozen (and thawed) fruit though, so it's an easy and delicious salad dressing you can enjoy year-round.

I think everyone has a different opinion about the perfect balance of tangy and sweet, so feel free to tinker with the mustard, vinegar and honey here. The chia helps to adds a nice texture to the dressing, causing it to gel up a bit after it's chilled.

Paleo Raspberry Vinaigrette

5 oz. all fruit raspberry spread
1/4 cup fresh raspberries
2 tbs. avocado oil
2 tbs. apple cider vinegar
1/2 tbs. Dijon mustard
2 tsp. raw honey
1 tsp. chia seeds
2 tbs. water
salt & pepper, to taste

Combine all ingredients in a blender and process until smooth. Allow to chill in refrigerator for at least 15 minutes before serving to allow the flavors to marry and dressing to thicken up. Shake or whisk before using.

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