As promised in yesterday’s post, I’m back with a yummy salad dressing that incorporates blueberries from my most recent CSA share. I’m a big fan of making my own salad dressings for countless reasons. The most important reason, however, is that I know exactly what’s going into them.
Feel free to check out some of my other salad dressing recipes via the following links:
- Creamy Tahini Dressing with Lemon, Garlic, and Sriracha
- Apple Cider Vinaigrette
- Sesame Soy Vinaigrette
Anyway, back to the star of this post. Between its beautiful, deep-purple coloring and the fact that it tastes like summer, what’s not to love? If I haven’t sold you on its awesomeness just yet, keep in mind that it takes a mere five minutes to prepare.
I paired it with crumbled goat cheese, lightly salted pistachios, and a spring mix/spinach blend. The sweetness of the dressing worked fabulously with the tartness of the goat cheese and the crunch of the pistachios. Sometimes, less is more when when it comes to salads, and this preparation is a prime example of that.
What you’ll need:
- 1 pint fresh blueberries
- 1 cup EVOO
- 1/2 cup balsamic vinegar
- 1/2 cup agave nectar
- 1/2 a shallot, roughly chopped
- 1/2 cup packed fresh basil, de-stemmed
- The juice of 1 lime
- Cracked black pepper to taste
What you’ll do:
- Combine all ingredients in a food processor; blend until smooth
- Funnel into a salad dressing bottle, and viola!