 |
| Todays lunch, crisp-grilled wild-caught salmon, cumin infused courgettes and peppers, asparagus tips with RASPBERRY VINAIGRETTE |
While shopping for fresh produce yesterday I was excitedly happy to discover that the store had fresh raspberry’s – being much of a berry person, I bought 2 punnets to supplement my fruit supply.
Last night while looking for inspiring salad dressings, I came across a recipe for a raspberry vinaigrette which I adapted for the purposes of the Paleo lifestyle eating plan. Having just made it, I suggest a deep bowl when using your immersion / stick blender to avoid splashing of ingredients on yourself and your work area.
Ingredients
125g (1/2 cup) Raspberries (Fresh or frozen)
1/4 tsp fresh chopped thyme
salt to taste
pepper to taste
1/2 tblsp apple cider vinegar
1 tblsp water
1tblsp olive oil
Here’s How
 |
| All ingredients ready for blending |
Process together all ingredients using an immersion or stick blender or a food processor until smooth and creamy. You may want to omit the apple cider vinegar for a less tangy taste. I felt it a bit “tart”. Allow the flavours to marinate for at least an hour before serving.
 |
| End product: A creamy vinaigrette |
Sounds yummy. I will add the apple cider vinegar sparingly.
It was Beth! but yeah, go light on the apple cider or omit…a bit tart for my liking.