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From the author, Toni Okamoto: There’s something special about sharing food with people you love. I always feel so thankful to have friends who share my passion for food, and today I was able to introduce my younger brother the wonders of making plant-based cooking. We started with something easy and decided on this Blackberry Vinaigrette, mostly because berries were $.87 at the grocery store and lettuce was $.99. I hope you enjoy it as much as we did!
From Plant-Based on a Budget:
If you’re looking for an alternative to your classic salad dressing, this blackberry vinaigrette is a great option. It’s different, it’s easy to whip up and (the best part!) it’s super affordable, especially when berries are in season. Let’s show you how to prepare this Blackberry Vinaigrette!
It’s All In The Dressing
If you’re one of those people who struggle with eating salads, you should try and put your focus on the dressing. When you find a good dressing, like this blackberry vinaigrette, it changes the whole experience of eating your raw veggies. The key to a good salad vinaigrette is in the proportions. The perfect ratio is usually 3:1, that is 3 parts oil to 1 part vinegar. There are exceptions if you like it lighter and a bit more acidic.
Blackberry Vinaigrette Prepping
Having a good dressing on-hand is always helpful in healthy eating success! You can double this recipe and store it in a jar inside your refrigerator to use when needed. Another great tip is to prep your greens and veggies as soon as you come back from the grocery store or market. If you wash them and chop them, you can store them in bags or containers and use them throughout the week. We love meal prepping!
Photos by Alfonso Revilla
- 1 (6-ounce) package of blackberries
- ½ tablespoon of lemon rind, grated
- 1 teaspoon of lemon juice
- ⅓ cup of red wine or apple cider or balsamic vinegar
- ¼ cup of olive oil
- 2 to 3 teaspoons of sugar (depending on your sweetness preference)
- Sprinkle of salt and pepper, to taste
- In a food processor or blender, puree the blackberries. Add in the lemon rind, lemon juice, vinegar, olive oil, sugar, salt and pepper. Blend for a few seconds until well-combined.
- Choosing the berries: The flavor varies based on the berry ripeness. The riper they are, the sweeter the dressing. The less ripe, the more tart. So choose accordingly (if berry picking).
- Allow the flavors to meld: We highly recommend preparing it at least 30 minutes before serving for the best flavor.
- Tweak the flavors: Prepare the dressing fully and leave it to rest, then taste and adjust any ingredients. E.g., more lemon, vinegar, sweeteners, etc.
- Seeds vs. No seeds: A high-speed blender should pulverize the seeds. However, if you prefer the berry vinaigrette to be 100% seed-free, strain the dressing (minus the oil) through a fine-mesh sieve/ , then whisk in the oil.
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.