Healthy Raspberry & Rosemary Vinaigrette (Paleo, Gluten-free, Low-FODMAP)


1 cup fresh raspberries

2 tablespoons fresh lemon juice

1 teaspoon balsamic vinegar

1 teaspoon white vinegar

5 tablespoons avocado oil

1 1/2 teaspoons dried rosemary

1/4 teaspoon fine sea salt

Pinch of pepper




Place raspberries and lemon juice in a wide mouth mason jar and mash, or blend with immersion blender. For a smooth dressing, strain seeds with cheese cloth or mesh strainer. Add remaining ingredients and mix well. Taste to make sure you don't need anymore salt.


*Hint: in the recipe I didn't use any sugar because my raspberries were sweet, but for tart raspberries a teaspoon of maple syrup may be needed.