This is one of those dressings that you could almost enjoy as a soup, or drink, it’s so scrumptious. It‘s full of antioxidant-rich berries, very low in oil and keeps in the fridge for up to 2 weeks. I like to make a big salad of fresh greens, toasted sunflower seeds, toasted walnuts or pecans and this dressing as often as possible. Add some sprouted or cooked quinoa, or chickpeas, for extra heartiness in your salad. Cooked lentils are great as well.
Try to buy everything organic if you can. Here’s why.
1 cup fresh or frozen/thawed blueberries
1 tbsp plus 1 tsp apple cider vinegar
1 tsp fine ground sea salt
3 Medjool dates
1 cup pure water
1 tsp cold-pressed coconut oil
1/3 cup chopped white onion
Small handful of fresh tarragon leaves
1 tsp fresh lemon juice
1/4 tsp fresh lemon zest
Let’s get started.
Place coconut oil in pan and heat to medium. Chop your onion (here’s a tip) and brown in skillet for about 10 minutes.
Peel the leaves from fresh tarragon stems and set aside.
Juice lemon and prepare zest.
Place all dressing ingredients in the blender and mix until creamy. You can serve warm or chilled. Either way is delicious!
Store in an airtight glass container in the fridge for about 2 weeks. Just shake or stir before serving.
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