Pink Salad Dressing

This pink salad dressing made with fresh raspberries is a wonderful addition to any salad. Its vibrant pink color really elevates the presentation of your dishes and infuses them with a burst of tangy sweetness. The best part is that it gets whizzed up in less than 5 minutes.

If you love making homemade dressings, this is one to try! I absolutely love it over this quinoa peach salad, which makes a great side dish for summer gatherings.

You may also like my ultimate green salad dressing or this summery sun-dried tomato dressing.

Why you’ll love this recipe

• This dressing is made from clean ingredients and doesn't have the hidden nasties of a store-bought dressing. It's also naturally gluten-free, free from egg yolks and any other dairy products.
• It is a great way to use up raspberries that will go bad soon. 
• This pink raspberry dressing is so pretty and will add a bright pink color to any salad.
• Raspberries are loaded with antioxidants, vitamins, and minerals. This is an easy way to add some good-for-you ingredients to your meal.
• It can be customized to include other berries (e.g., strawberries, blackberries) or exclude certain elements, like the shallot. 

Key ingredients and substitutions

• Extra virgin olive oil: Use high-quality extra virgin olive oil for the best flavor and health benefits. Its robust taste will complement the tangy and sweet elements of the dressing. Don’t downgrade to soybean oil or canola oil. 
• Raspberry vinegar: This adds a fruity flavor and some sweetness to the dressing. If raspberry vinegar is unavailable, red wine vinegar makes a good substitute. Lemon juice can also be used, although the overall taste will differ. White wine vinegar is a little too strong for this recipe. 
• Fresh or frozen raspberries: Fresh raspberries offer the best flavor and texture, but if they're not in season or available, frozen raspberries can be used. Thaw frozen raspberries for a smooth consistency in the dressing. Strawberries are the best alternative to raspberries.
• Shallot: This is an optional ingredient. Shallots provide a delicate onion-like flavor. Use a very small piece of red onion as a substitute. 
• Dijon mustard: Acts as an emulsifier and provides a creamy texture.
• Seasoning: Use ample salt and black pepper for a well-balanced and seasoned dressing. 

Elo’s tips

• Always do a taste test. The balance of flavors and seasoning is key to a delicious salad dressing. Add more berries for a sweeter dressing or extra vinegar for a tangier flavor. 
• Stir in fresh thyme, basil, or mint that you minced with a knife to keep that pretty pink color.
• Strain the dressing through a fine-mesh sieve to remove leftover raspberry seeds after blending for a perfectly smooth consistency.
• Shake the dressing before using. Raspberry juice may collect at the bottom of the jar.

Step-by-step instructions

STEP 1: Wash the raspberries really well.

STEP 2: Add everything to a blender or a food processor. Alternatively, add everything to a large jug and blend with an immersion blender.

STEP 3: Blend the contents until smooth. This should take less than 30 seconds. I really like the Nutribullet 900W blender for dressings and sauces.

STEP 4: Transfer to an airtight container. My favorite jars for salad dressings are these small Weck jars.

RELATED: Don't miss this vibrant turmeric salad dressing, which is also great for your bowls and salads.

Storage Tips

Store the dressing in a jug or airtight container. The dressing will last for about 5 days in the fridge.

Keep in mind that high-quality olive oil may solidify in the fridge. If that happens, simply let the dressing come to room temperature after taking it out of the refrigerator and shake it to emulsify the ingredients again. 

What to serve with raspberry dressing

• Over a simple green salad or a beetroot salad.
• A healthy and light quinoa salad loaded with fruits and leafy greens.
• With your Greek salads, instead of a Greek dressing. Try this tomato and cucumber salad or this juicy watermelon and tomato salad.
• As a sauce for vegan wraps.
• If you feel adventurous, you can drizzle it over pizza slices.
• Over grilled veggies, such as grilled asparagus.
• Over fruit salads (leave out the shallot) – great with peaches, mandarin oranges, and pineapple.