School of Medicine ColumbiaRecipe Collection
Creamy Kiwi Vinaigrette
We love this zingy vinaigrette made with just a few ingredients & packed with nutrients from fresh kiwis. Great for salads or use as a dip for veggie trays.
Ingredients
- 2 medium size fresh kiwis, skin removed
- 1/4 – 1/2 cup extra virgin olive oil
- 1/2 cup lemon juice
- 1 clove garlic
- 1 teaspoon honey or sweetener of your choice
- salt and pepper to taste
Instructions:
- In a blender, add fresh kiwi, olive oil, white wine vinegar, garlic clove and blend until smooth.
- Slowly add more olive oil as needed until it reaches a consistency you prefer. Season with salt and pepper to taste. Vinaigrette should be bright, slightly sweet but not too acidic/overpowering.
- Store in an airtight container in the fridge for up to 5 days.
Source: foodpleasureandhealth.com
