If you’ve never tried a sweet-and-tart salad dressing, this raspberry vinaigrette is a great place to start! It's slightly sweet from fresh raspberries and honey with a touch tart from the zest and juice of lemons. The vinaigrette is practically destined to drizzle atop a bed of mixed greens, but can be used in many other ways too. Get creative! There are several different uses for salad dressings, like as a dip for raw cut vegetables or to marinate protein before cooking. Try it on a pasta salad or use it to flavor some roasted veggies. For some more inspiration on when to use various salad dressings, check out this post by Eat This Not That.
We like this vinaigrette as a celebration of the Raspberry Kale Maca LivBar. You can even crumble some of the bar on top of your salad for extra crunch and bite of nutrition!
This raspberry vinaigrette relies on the staples of a basic vinaigrette, like olive oil, apple cider vinegar, and an emulsifier or thickener by way of honey. And by using raspberry and lemon as the foundation for flavor, it’s sure to be acidic on your salad. This is a great way to eat more greens! — All you need is a solid dressing to fall in love with salads. For another tasty salad recipe, check out our Kale and Apple Salad with Honey Dijon Dressing.
The Best Raspberry Vinaigrette
6 oz container of raspberries
¼ cup lemon juice
1 tbsp lemon zest
1 tbsp honey
¼ cup avocado oil or olive oil
2 tbsp apple cider vinegar
Salt to taste
On a medium sheet pan lined with parchment paper, spread the raspberries evenly and place in the freezer. Freeze for 30 minutes.
In a high speed blender, add all the ingredients and blend until fully incorporated. Adjust flavors/seasonings as needed.
Serve on top of a superfood salad of choice and enjoy!