Rating: 4.5 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Press raspberries through a fine-mesh sieve using a spoon to remove seeds.

  • 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

130 calories; protein 0.1g; carbohydrates 1.4g; fat 14g; sodium 53.5mg. Full Nutrition