Raspberry Vinaigrette
A fruity, sweet, and sour salad dressing that’s oh so refreshing, thanks to the raspberries, white wine, and fresh mint leaves that are featured in this recipe! Best of all, it only takes 5 minutes to make! Pair it with baby greens, toasted nuts, and seeds for a completely delightful meal.
Servings 5 servings
Calories 111kcal
Ingredients
- 1 cup fresh raspberries
- ¼ cup unrefined extra virgin avocado oil
- 2 tablespoon white wine or white wine vinegar
- ½ packet Stevia or monk fruit sweetener
- 1 tablespoon fresh mint leaves finely chopped
- ½ teaspoon sea salt
- Freshly crushed black pepper to taste
Instructions
- Purée raspberries in a high-powered blender or food processor until smooth. Pour into a mason jar or other container with a tight-fitting lid.
- Add in avocado oil, white wine, sweetener, and mint leaves. Season with salt and pepper, then close the jar tightly. Shake to combine.
- Serve over salad and enjoy!
Notes
- Alternatively, you may skip on chopping the mint leaves and process all the ingredients in a high-powered blender, before serving over salad or transferring to a mason jar for later use.
- This recipe is best paired with mixed baby greens, seeds, and toasted walnuts.
Nutrition
Serving: 2tablespoons | Calories: 111kcal | Carbohydrates: 3g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 234mg | Potassium: 36mg | Fiber: 2g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 7mg | Calcium: 8mg | Iron: 1mg