Raspberry & Balsamic Salad

Raspberry balsamic salad recipe

Packed with antioxidant-rich raspberries and in-season veg, bowls don’t get much more nourishing than this. If you have a go at making this, don’t forget to tag us in your snaps!

Serves 4

Dressing:

  • 150g / 1 cup raspberries 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 2 ½ tbsp keto liquid sweetener / keto syrup 1 tsp dijon mustard
  • ¼ tsp lemon juice
  • ½ tsp salt
  • 1/16 tsp pepper

Per bowl - dressing serves 4

Method:

  1. In a blender blitz together all of the dressing ingredients.
  2. Pour through a fine mesh sieve into a container/jar to remove the seeds. Store in the fridge in an airtight container for up to 3 days
  3. For individual serves; layer the rocket and baby spinach, top with cubed avocado, feta cheese, fresh raspberries, Keto Hana raspberry granola and drizzle on your dressing. You can also make in a big batch salad bowl to serve 4 (just multiply quantities by four). 

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