Keto Low Sodium Raspberry Balsamic Vinaigrette Dressing

You’re going to love how simple, easy, quick, and delicious this raspberry balsamic vinaigrette dressing is! Since this dressing is a low sodium Keto recipe, you’ll be directed to add any salt to taste. You’ll start by blending fresh raspberries to make the base of this healthy dressing. After straining out the seeds, simply blend the rest of the ingredients into the raspberries to complete the salad dressing. It’s that easy! This fruity, tart, and sweet vinaigrette is perfect for light Spring/Summer dishes and will become your go-to dressing! Low sodium Keto recipes are great for those beginning their transition into the Keto diet and need help choosing meals and recipes that will cut out processed (a.k.a. salty) foods.

It’s not just for salads

Dressing your salad is an obvious choice for enjoying this low sodium Keto salad dressing. Keep in mind the dressing compliments chicken and some fish. Beyond salads, try marinating your proteins in the vinaigrette. You can also dress other fruit or even wedges of mozzarella cheese with it.

Other berries you can make a low sodium Keto salad dressing with

Speaking of dressing other berries in the vinaigrette, why not make the recipe with other Keto berries? Other berries you can use in this vinaigrette recipe include strawberries, blackberries, and blueberries. If you use strawberries, chop or slice them before measuring them. Just substitute the measurements 1:1 in the recipes.

Flavor substitutions

Want to have some more fun with the recipe? Substitute the balsamic vinegar with red wine vinegar to switch up the flavors. You could also substitute the lemon juice with lime juice for a twist. Have other fresh herbs on hand? Besides basil, rosemary and thyme complement the flavors of berries quite nicely.

Net Carbs

1 g
Fiber

0.7 g
Total Carbs

1.7 g
Protein

0.1 g
Fats

9.1 g

87 cals

Quantity

Serving Size

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Raspberries

1 cup, whole pieces
Extra virgin olive oil

0.5 cup
Balsamic vinegar

2 tbsp
Lemon juice

0.5 tbsp
Liquid stevia

3 Drop
Basil

2 leaf
Salt

1 dash

Step 1

Add washed raspberries to a blender or bullet blender. Blend the raspberries for about 30 seconds or until they’re pulverized. Pour the mixture through a strainer or you can also use a cheese or flour sack cloth to strain the juice from the seeds.
Step 2

Discard the raspberry seeds and pulp and return the raspberry juice to your blender. Blend the raspberry juice with all the remaining ingredients (you may want to chop the basil before adding it to the blender). Taste the vinaigrette and add more stevia, basil, or salt to your taste.
Step 3

Store the finished vinaigrette sealed in a jar or container in your refrigerator for up to 1 week. If the dressing separates, you can simply shake or stir it back up before using it. Refer to the recipe introduction for serving suggestions.