Try this sweet and savory vinaigrette. It’s perfect for a summer salad and fast and easy to make. The apple cider vinegar’s tanginess is complemented by the blueberries’ sweetness. If you don’t have fresh blueberries you can use frozen.
3/4 cup avocado oil (you can substitute olive oil if needed)
1/3 cup apple cider vinegar
1/4 cup fresh blueberries
1/2 teaspoon dried rosemary
1/4 teaspoon salt
Combine all ingredients in blender.
Blend for about 1 minute until blueberries are pureed thoroughly into mixture.
Pour into a serving container.
Shake or mix before pouring as the oil will rise to the top.
Enjoy on a fresh salad.
I recommend serving this dressing with a spring mix salad (although it can be served with any type of lettuce. Salads that contain fruit and nuts will complement the flavor well. If you’d like to add some additional flavor, add some red onions to your salad.
Store for up to 1 week in refrigerator. Both olive oil and avocado oil will harden when stored in the refrigerator. I recommend taking it out of the refrigerator about 1 hour before serving to allow the oil liquify. Always mix before serving.