… Raspberries Go Savory!
Let’s add some summer freshness to our salads. But let’s take it in a little different direction than just combining some fresh fruit with our greens, though that is delicious as well. I’m bringing raspberries and basil into a gluten-free, dairy-free salad dressing recipe to show off the flavors of fresh summer antioxidant- and nutrient-rich whole foods. And the color of the dressing helps, well, dress up a salad nicely. This recipe is also free of soy, nuts, corn and eggs. Hope you are enjoying the taste of summer’s fresh raspberries as much as we are.
Gluten-free Dairy-free Soy-free Raspberry Basil Salad Dressing
Prep time: Less than 10 minutes
Cooking time: None
Rest time: Can be served immediately or stored in the refrigerator to allow the flavors to infuse into each other.
1 cup packed fresh basil leaves
1/2 -1 clove garlic, minced
1/4 cup + 1/4 cup olive oil, divided
4 Tablespoons fresh lemon juice
2 1/2 Tablespoons agave nectar
1/2 teaspoon rice vinegar
1/8 teaspoon onion powder
1 cup fresh raspberries
1/2 teaspoon kosher salt, or to taste
scant 1/8 teaspoon white pepper, or to taste
In a blender or food processor, combine basil, garlic, 1/4 cup olive oil, lemon juice, agave nectar, vinegar, and onion powder. Blend on low until basil leaves are almost puréed. With blender still on low, slowly drizzle in the remaining 1/4 cup olive oil, and continue to blend until all ingredients are well incorporated. Add raspberries, salt, and pepper. Blend again until dressing is smooth and oil is completely infused into the dressing. Serve or refrigerate for later use.
What’s your favorite salad dressing or summer garnish?
Safe food is a journey … Thrive!™