Raspberry Vinaigrette
This raspberry vinaigrette is great as a salad dressing, with a sweet and tangy flavor. It’s also great for marinating chicken or fish as well.Make ahead: Store this vinaigrette in an airtight container in the fridge for up to 7 days.
Servings: 8 servings
Ingredients
- 6 oz fresh Raspberries
- 1/2 cup Red or White Wine Vinegar
- 1/4 cup Water
- 1/4 cup Olive Oil
- 1 teaspoon Sea Salt
- 1/2 teaspoon Onion Powder
Instructions
- Blend everything together with a food processor or blender until smooth, which takes approx 30 seconds to a minute depending on what you’re using.
- If you don’t want the seeds in your vinaigrette, you can pour the mixture through a fine-mesh strainer to remove them.
- Store this vinaigrette in an airtight container in the fridge for up to 7 days.
Notes
To use it with chicken, place either thawed or fresh chicken into a resealable bag and then pour approx ½ cup per 1-2 pounds of chicken over the chicken and seal the bag. Then massage the bag to coat all sides of the chicken. Marinate for at least 2 hours up to 12 hours (approx 8 is best) before baking in the oven or grilling.
To marinate fish, place the thawed or fresh fish into a baking dish, then pour ½ cup per 1-2 pounds over the fish. Turn the fish over to coat both sides. This one is best done approximately 20-60 minutes before baking or grilling the fish.
Note that raspberry seeds are considered to be ok on AIP because you typically do not break them apart with your teeth, so they move all the way through you without releasing the compounds like lectins that cause issues for most people.
However - a small percentage of people may still find them to be a problem due to a type of digestive enzyme called protease inhibitors. If you DO notice symptoms after eating the seeds in things like these raspberries, just try removing them and see if things get better.