Blueberry Vinaigrette
Elevate your salads with blueberry vinaigrette, a sweet and tangy dressing made from whole food ingredients.
Servings: 4
Calories: 118kcal
Equipment
Ingredients
- 2 pieces pitted dates, (or 2 to 3 Tablespoons Homemade Date Syrup)
- ½ cup fresh blueberries
- ⅓ cup raw walnuts
- ⅓ cup apple cider vinegar
- 1 clove garlic, roughly chopped
- 1 Tablespoon coconut aminos (or salt to taste)
- ¼ cup water
Instructions
- Soak pitted dates in boiling hot water for 2 to 3 minutes to soften. If you have Homemade Date Syrup on hand, use that.
- Add all ingredients to a mini bullet blender and blend until smooth and creamy. Enjoy immediately or transfer to a sealed container (like a mason jar) for later.
Notes
- Fresh vs. Frozen Blueberries: If you're using frozen blueberries, be sure to thaw them before blending.
- Consistency: For a thinner consistency, add an extra 1 to 2 tablespoons of water. To thicken, add a few more walnuts and re-blend the mixture.
- Leftovers/Meal Prep: Store leftover blueberry vinaigrette dressing in a sealed jar in the fridge for up to 4 days. Give it a shake before using. Freezing is not recommended.
Nutrition
Calories: 118kcal | Carbohydrates: 14.7g | Protein: 1.9g | Fat: 6.4g | Saturated Fat: 0.6g | Polyunsaturated Fat: 4.6g | Monounsaturated Fat: 0.9g | Sodium: 76.6mg | Potassium: 167mg | Fiber: 1.9g | Sugar: 10.2g | Vitamin A: 1.5IU | Vitamin C: 2.2mg | Calcium: 21.1mg | Iron: 0.5mg
