Fat-Burning Raspberry Vinaigrette

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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.

Here are some more tips on how you can modify this keto vinaigrette:

• try strawberries, blackberries or blueberries instead of raspberries
• add a tablespoon of poppy seeds and make a similar recipe like the one in my app!
• try other healthy oils instead of olive oil and / or MCT oil: avocado, macadamia or walnut oils are my favourites

Nutritional values (per 2 tbsp/ 30 ml)

Ingredients (makes 6 servings, about ³/₄ cup/ 180 ml)

• ¹/₃ cup raspberries, fresh or frozen and thawed (40 g / 1.4 oz)
• 1 tbsp fresh lemon juice (15 ml)
• 1 tbsp red wine vinegar (15 ml)
• ¹/₄ cup extra virgin olive oil ( 60 ml/ 2 fl oz)
• 1-2 tbsp water
• 2 tbsp MCT oil (30 ml)
• 1 tbsp powdered Erythritol or Swerve (10 g/ 0.4 oz) or 5-10 drops liquid stevia
• 1 tsp Dijon mustard
• ¹/₄ tsp onion powder or garlic powder
• ¹/₄ tsp sea salt

Fat-burning Raspberry Vinaigrette
Step by Step

★★★★★★★★★★

4.3 stars, average of 63 ratings

This low-carb salad vinaigrette is sweet, fruity and zingy - it's just what you need to drizzle over crunchy greens and summer salads.

Hands on5m

Overall5m

Servings6

Calories124 kcal

Pin it Print Recipe

Ingredients

• ¹/₃ cup raspberries, fresh or frozen and thawed (40 g / 1.4 oz)
• 1 tbsp fresh lemon juice (15 ml)
• 1 tbsp red wine vinegar (15 ml)
• ¹/₄ cup extra virgin olive oil ( 60 ml/ 2 fl oz)
• 1-2 tbsp water
• 2 tbsp MCT oil (30 ml)
• 1 tbsp powdered Erythritol or Swerve (10 g/ 0.4 oz) or 5-10 drops liquid stevia
• 1 tsp Dijon mustard
• ¹/₄ tsp onion powder or garlic powder
• ¹/₄ tsp sea salt

Instructions

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

Nutrition (per serving, 2 tbsp/ 30 ml)

Calories124kcal

Net Carbs0.9g

Carbohydrates1.3g

Protein0.1g

Fat13.5g

Saturated Fat5.6g

Fiber0.5g

Sugar0.6g

Sodium100mg

Magnesium3mg

Potassium27mg

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