Fat-Burning Raspberry Vinaigrette

Martina Slajerova2 comments

As you may have guessed, this recipe uses MCT oil that is known for its fat-burning properties. I've previously used in this salad dressing. It's super-easy to make and can be stored in the fridge ready to be drizzled over summer salads. It's best served over spinach, chicken and goat cheese. Optionally, you can try adding some poppy seeds that will enhance the flavour of any berry vinaigrette.

Preparation time


Nutritional values (per serving, ~ 2 tbsp / 1 oz / 30 g):

0.8 grams 0.5 grams 0.1 grams 13.5 grams 5.6 grams 124 calories
Total Carbs1.3grams
Net Carbs0.8grams
of which Saturated5.6grams
Energy (calories)124kcal
Magnesium and potassiumtrace

Macronutrient ratio: Calories from carbs (2.7%), protein (0.5%), fat (96.8%)

Ingredients (makes 6 servings, about ¾ cup):

Suggestions for additional seasoning and substitutions:

Notes: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).


  1. Place everything into a blender or a food processor ...
  2. ... and pulse until smooth.
  3. Pour in a glass jar and store in the fridge for up to a week. Shake well before drizzling over salads. Enjoy!

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Comments (2)

This tastes AMAZING! The best raspberry vinaigrette I've tried. The vinegar is not too overpowering and I love the smooth and creamy texture. Yum!


Thank you! Smile


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