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Raspberry Vinaigrette Salad Dressing

Rated as 4.29 out of 5 Stars

"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."
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25 m servings 129
Original recipe yields 6 servings


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  1. Press raspberries through a fine-mesh sieve using a spoon to remove seeds.
  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.
  • You can substitute a dash of stevia for the white sugar, if desired. You can substitute olive oil for the avocado oil.

Nutrition Facts

Per Serving: 129 calories; 14 1.4 0.1 0 53 Full nutrition

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Read all reviews 7
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This is such a light and refreshing dressing. It was perfect over spinach with strawberries. I made this for an office luncheon and everyone loved it.

Quite tasty. I substituted olive oil for the avocado oil, and used garlic-infused rice vinegar in addition to the one fresh clove. Thanks for this recipe!

Yummy! Used olive oil because that’s what I had on hand.

It was time consuming to get the raspberry seeds out of the fruit but worth it!

06-12-16 ~ I had a lot of fresh organic raspberries to use up. This recipe was a delicious place to use some of them. I didn't whisk the ingredients, I put all the ingredients in my MagicBullet ...

This was really good, I was looking for a whole30 compliant dressing so I left out the sugar and increases the raspberries to 1 cup. We loved it

I didn't have avocado oil or raspberries so I substituted olive oil and Alaskan blueberries. As Our Alaskan blueberries tend to be quite tart, I also added an extra teaspoon of sugar and just bl...