Blueberries are such little treasures that are packed with antioxidants (even more than strawberries). During blueberry season, I’ll put them on everything – in my water, in my salads, made into a marinade, and even in homemade salad dressings. I ditched traditional salad dressings a few years ago when I saw how much sugar and preservatives were in them and realized how easy it was to make my own. I just keep them in a mason jar in the fridge and shake before serving.
This dressing is a summer favorite of mine – the perfect combination of sweet and tangy.
Blueberry Basil Salad Dressing
- 1/2 cup fresh blueberries
- 1/8 cup fresh basil, chopped
- 2 tbsp raw apple cider vinegar
- 2 tbsp olive oil
- 1/2 tsp honey
- pinch of salt
Place all your ingredients in a bowl and blend until smooth. I like to use an immersion blender (that thing comes in handy often.) Serve on greens or keep in fridge for future use.
Good for 1-2 weeks if kept sealed and chilled.
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