Blueberry Basil Salad Dressing
This is an unusual dressing, celebrating foods that scream “July” here. It’s also interesting for a salad dressing, in that it contains neither oil nor vinegar, nor a bunch of fat, yet still carries a ton a flavor. You’ll probably want to spoon it over your salad, as it’s a bit thick and frothy. Which is great!
Servings
12hefty salads worth
Servings
12hefty salads worth
Ingredients
  • 1C blueberriesfresh. I’m not sure how well frozen would work. If you try it, send a comment :).
  • 3/4C basil leavespacked
  • 1lemon lemon juice
  • 1teas honeyI used a fairly flavorful wildflower honey, in which the bees had foraged a fair bit on melons, squash, cucumbers, and buckwheat. So a fairly flavorful one…
  • 1/2teas kosher salt
  • to taste black pepper
  • 1 spring onionincluding greens
Instructions
  1. Place all ingredients in a food processor. Puree. Thin with water as needed, and whir a bit more. When it’s smooth and a bit frothy, adjust seasoning and serve.
Recipe Notes

Because blueberries have a lot of pectin, this will thicken a fair bit as it sits. ┬áBut because it isn’t cooked, you can just stir it a bit and it will become fluid again.

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