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.
Nutritional values (per serving, ~ 2 tbsp / 1 oz / 30 g)
|of which Saturated||5.6||grams|
|Magnesium and potassium||trace|
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).
- Place everything into a blender or a food processor ...
- ... and pulse until smooth.
- Pour in a glass jar and store in the fridge for up to a week. Shake well before drizzling over salads.
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