Blueberry Vinaigrette
This healthy blueberry vinaigrette is brimming with juicy sweetness and tart acidity, perfect for zesting up summer salads. It's ready in 5 minutes and also makes a flavorful marinade for protein and veggies.
Servings: 10
Calories: 123kcal
Equipment
- Food processor or blender
Ingredients
- 1 cup blueberries fresh picked are best
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil extra virgin
- 2 tbsp honey
- 1 clove garlic minced
- 1/2 tsp Dijon mustard
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Combine blueberries, balsamic vinegar, honey, garlic, Dijon mustard, and lemon juice in a food processor or blender. Puree until the mixture is completely smooth and the blueberries are blended.
- Slowly drizzle the olive oil into the food processor or blender while blending. This method will help to emulsify the vinaigrette and give it a smooth, creamy texture.
- Once the olive oil is incorporated, season the vinaigrette with salt and pepper. Give it one final blend to combine everything.
- Give it a taste and see if it needs anything. If it's too tangy, add more honey to sweeten it. If the texture is too thick, you can thin it out with a bit of water or lemon juice.
- Pour the vinaigrette into a jar or bottle with a tight-fitting lid. Use it immediately or store it in the fridge for up to a week. For best results, let it sit in the fridge for a day before using to let the flavors meld together.
Notes
The Dijon mustard isn't strictly necessary, but it can add a nice tang and help emulsify the vinaigrette.
Nutrition
Calories: 123kcal | Carbohydrates: 7g | Protein: 0.2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 5mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 0.2mg