Blueberry-Walnut Vinaigrette
Ingredients
  • 1/4Cup Apple Cider Vinegar
  • 1/4Cup Blueberries
  • 1/4Cup Raw Walnutspieces
  • 1Tbsp Filtered Water2 Tbsp, if needed
  • 1/2Tsp Dried Thyme
  • 1/2Tsp Sugaror maple syrup
  • Salt and Pepperto taste
Instructions
  1. Puree the vinegar, blueberries, and half of the walnuts in a blender until smooth, thinning it with 1 or 2 tablespoons of water if desired.
  2. Finely chop the rest of the walnuts. Transfer to a jar with a tight-fitting lid and add the shallot, thyme, and sugar. Shake to combine and season with salt and pepper. Refrigerate for at least a few hours and up to 3 days to allow the flavors to meld.
Recipe Notes

Read the blog post where this recipe originally appeared: Oil-Free Dressings

This recipe is from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts—and the Rest of Your Life© Matt Frazier and Stepfanie Romine, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. experimentpublishing.com