A quick, easy, and delicious salad dressing made with fresh raspberries and healthy fats with no added sugar.
Mash raspberries with a fork in a medium sized bowl or mortar & pestle.
Add the remaining ingredients and blend with a handheld mixer. Alternatively, pour the ingredients into a food processor and mix well with a few pulses.
If you prefer an ultra-smooth vinaigrette, sieve out the seeds. This is an optional step.
Serve and enjoy!
Frozen raspberries may be substituted for fresh. However, be sure the berries are thawed and dried before mashing and blending with the other ingredients.
If using raspberry vinegar, use 1/8-1/4 cup fresh raspberries instead of 1/3 cup.
A drizzle of raw honey may be substituted for the stevia.
Even though this salad dressing is sweet, a touch of sea salt actually brings out the flavor and sweetness better than no salt at all.
Homemade raspberry vinaigrette lasts in the refrigerator for several weeks.