Ingredients25 m servings 129 cals
- 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.
Per Serving: 129 calories; 14 g fat; 1.4 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 53 mg sodium. Full nutrition
ReviewsRead all reviews 6
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!
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