Sunday, July 6, 2008
Simple to make and when raspberries are in season there is simply NO excuse. Make up a bit to keep in fridge for a week. Pour over a beautiful salad of avocados, sprouts, strawberries, mango and red onion all on a fresh bed of spinach leaves. Add cilantro and slivered almonds for decoration.
1/2 cup of raspberries
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 minced garlic clove.
Puree raspberries in a blender.
Whisk the puree and vinegar.
Gradually add the garlic and the olive oil.
And that is it...pour delicately over the salad for a spectacular presentation and taste sensation!