Blueberry Vinaigrette with Basil and Lemon (Spicy option)
Adding blueberries to a vinaigrette creates a bright and tangy taste with a touch of sweetness. Including basil in the pureed vinaigrette gives it a real "je ne sais quoi" (a quality that cannot be easily described) that you will love. It's tangy, sweet and savory all mixed up into one dressing, which works as well on a salad, as it does on cooked protein (cue the spicy version).
Servings: 6
Calories: 127kcal
Ingredients
- 1/4 cup frozen blueberries or 1/3 cup fresh
- 1/3 cup olive oil
- 1 lemon, juiced
- 1/2 clove garlic use full if quite small
- 1/2 large shallot
- 12 leaves fresh basil
- 1 tbsp maple syrup sub honey
- 1 tsp dijon mustard
- 1/4 tsp sea salt
If you want to make the vinaigrette spicy with warming spices
- 1/4 tsp cinnamon ground
- 1/4 tsp cumin ground
- 1/8 tsp cayenne
- 1 tsp fresh grated ginger tip of pinky finger sized nub of ginger root
Instructions
- Add all ingredients (include spices and ginger if you choose the spicy version) to a blender and blitz until the vinaigrette emulsifies and the blueberries are completely pureed. This will mean there are little to no bits of blueberry skin as specs, and the liquid will be pure purple. Set aside to chill. See notes.
Notes
Blueberries- I have made this vinaigrette with frozen as well as fresh berries. I prefer frozen, as it creates a slightly less bulky liquid, if you will, but both taste delicious! Fresh berries are always nice for garnish as well, whether you serve the dressing over a buratta salad or a cooked smothered chicken.
Spicy Blueberry Vinaigrette- I love the spicy version of this vinaigrette. The additional ingredients are warming spices and fresh ginger that give the dressing a Fall like, or just a more zippy flavor. Highly recommend.
Storage-the dressing will keep in the refrigerator for 5-7 days.
Nutrition
Calories: 127kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 12g | Saturated Fat: 2g | Sodium: 108mg | Potassium: 53mg | Fiber: 1g | Sugar: 3g | Vitamin C: 11mg | Calcium: 14mg | Iron: 0.3mg | Magnesium: 5mg | Net Carbohydrates: 5g