Usually, this raspberry salad dressing is called a `vinaigrette’ but it does not have any vinegar in it.  Vinegar is not an ingredient I use as it is so acidic; I use lemon juice which is healthier and alkaline forming. So I call it Raspberry Salad Dressing.

My garden is so abundant with raspberries that I am inspired to get creative in my kitchen.  After developing several recipes this is my favourite.

This is great with a salad made of romaine, arugula, grated carrots, radishes and red onion.


1 cup olive oil
1/8 cup lemon juice
1 cup raspberries
1/2 cup water
12 drops Light Stevia to taste
1/8 tsp Himalayan Salt



1.    Blend the ingredients in a blender.
2.    Pour into a salad dressing bottle or glass jar.
3.    Refrigerate; will last from 2 to 3 weeks.

Recipe Tip: Raspberries are tart even when they are very ripe; so you may find that you want to add less lemon juice.

Read all about the benefits of raspberries at  Raspberries: the Summer Powerfood

raspberry vinaigrette finished

Raspberry Salad Dressing finished and bottled for use.

Have you heard of the olive oil fraud?  

Find out Which Olive Oil to Buy.

More Raspberry Recipes:

Sugarless Apple-Raspberry Jam

Green Raspberry Smoothie/Pudding

More Salad Dressing Recipes:

Tahini Salad Dressing

Creamy Tahini Salad Dressing

Avocado Tomato

Creamy Tahini

Light Lemon Olive Oil Salad Dressing

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