There is something that happens to your taste buds when you switch from a Standard American Diet (SAD) to a whole foods based diet. I NEVER wanted fruit on my salads before. I even remember when I was younger I couldn’t imagine eating strawberries without dumping loads of sugar on them first.
Thinking back on that is so wild to me because strawberries have so much flavor to me now! There are perfectly sweet just the way they are. In so many ways I am glad I went on this journey from a pretty terrible diet to a whole foods based diet because it makes you so much more appreciative of food in its natural state.
I love to enjoy this dressing in my food freedom with some goat cheese, onion, and almond salad. It really heightens the dish and is perfect for gathering as it brings so much color to the table.
1 medium shallot, minced
1 clove of garlic, minced
3 tbsp of avocado oil
2 tbsp of white balsamic vinegar
1 tbsp of sherry vinegar
8 small strawberries
- Add oil in a sauce pan on medium heat
- Add the shallots and allow to cook until softened
- Add garlic and let cook for another 2 minutes
- Place pan mixture in an immersion blender friendly container and add vinegars and strawberries
- Note: you can really get creative and use any kind of vinegar mixture. I’ve used red wine vinegar, white wine vinegar, try a few out! Even switch this up with raspberries or other fruit as well.
- Blend together with immersion blender and allow to cool before serving
Yields about 1 cup