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This is an easy and delicious homemade salad dressing. Keeps for a day in the refrigerator. Great on a salad of spinach leaves, red onion, cherry tomatoes, and toasted sliced almonds.
Ingredients
- ¼ cup fresh raspberries
- 2 tablespoons rice vinegar
- 1 tablespoon lemon juice
- 1 clove garlic, chopped, or more to taste
- ½ teaspoon white sugar
- 1 pinch sea salt
- 1 pinch ground white pepper
- 6 tablespoons avocado oil
Directions
Step 1
Press raspberries through a fine-mesh sieve using a spoon to remove seeds.
Step 2
Whisk raspberries, rice vinegar, garlic, sugar, sea salt, and white pepper together in a bowl. Slowly drizzle avocado oil into raspberry mixture, whisking rapidly, until dressing is thick and creamy. Let sit until flavors develop, about 10 minutes.
Cook’s Notes:
Red-wine vinegar can be used instead of rice vinegar. You can omit the lemon juice and garlic, if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 130 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat2g | 8% |
| Sodium54mg | 2% |
| Total Carbohydrate1g | 1% |
| Dietary Fiber0g | 1% |
| Total Sugars1g | |
| Protein0g | |
| Vitamin C3mg | 13% |
| Calcium3mg | 0% |
| Iron1mg | 4% |
| Potassium14mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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