How much did have to eat and drink this past 4th of July?
Did you manage to eat the equivalent of a small calf?
Did you manage to drink a distillery out of business? Has that EVER happened?
In any case, we tried.
We ate a lot.
We drank a lot.
I hosted a barbecue. Roughly half the people I invited showed up, which meant more food and drinks for those who showed. I got everyone drunk with 4 fruit infused vodkas. Those infused vodkas will make their way here. Soon.
I fed them half a poultry farm.
I fed them cake and sweets.
And if you ever attend a party or barbecue hosted by straight up latinos, you know – There’s empanadas and rice up in that piece.
I fed them salads, too.
But it was mostly a meat and booze fest.
Now I feel I need to detox and whatnot. So I’m dragging you along with me. Here’s a salad dressing. To pour over your salads. Get those greens in. Them veggies. It’s Monday, let’s be healthy – ‘Cause we all know… There’s another barbecue or party in the horizon, and you’re gonna start this meat and booze fest all over again.
Who do you think you’re fooling here?
Sometimes a flavor combination invades my brains and I have to exhaust all avenues before I can live a normal life. Raspberries and lime. Combo is invading my brains.
Flow with me…
You can make this dressing. It’s simple like a mofo.
Do you own a blender?
Half your battle is won right there.
I’m not kidding. That is half your battle.
Take your victory and run with it.
This salad dressing does have limes; however, you’re not juicing a crap load of ’em. All you need is a smidge of zest and a squeeze of its juice. What you will need is raspberries. 2 cups of raspberries.
And some raspberry vinegar.
Can’t find raspberry vinegar? I hear you, boo. Some hoods are better than others.
Improv situation: Use red wine vinegar instead. Or champagne. Get as fancy as your hood allows.
The dressing is thickened slightly with the aid of a bit of Dijon mustard. You don’t taste it. Stop panicking.
Then a bit o’ olive oil. ‘Cause this dressing is oil based.
Finally… Walnuts. They give this dressing a nice bite. Adding walnuts to a salad dressing is like… Like a chick with a big ass. Some guys like something to hold onto.
Something to hold onto.
This dressing is sweet and tart. It’s fruity. In a good, goooood way. It will knock your summer wedges off. The lime adds a zesty brightness to this jammy. And the walnuts? You already know… It’s a dressing you eat with chicken or shrimp, some light greens. Perhaps an apple for added crunch.
Let’s do the healthy thing today. Friday is a whole ‘nother situation.
Raspberry Walnut Lime Salad Dressing
- 2 cups raspberries
- 1/4 cup raspberry vinegar or red wine vinegar
- 1/4 teaspoon grated lime zest
- 1 teaspoon freshly squeezed lime juice
- 3/4 - 1 teaspoon of salt
- 1 tablespoon of granulated sugar optional
- 1/2 teaspoon dijon mustard
- 3/4 cup olive oil
- 1/2 cup chopped walnuts
- Place raspberries, vinegar, lime zest, lime juice, salt, sugar (if using), and dijon mustard in a blender. Blend on high speed until completely combined.
- Add the olive oil in a stream and blend until fully combined. Stop the blender and add the walnuts. Pulse 4-5 times. Feel free to pulse more times should you prefer smaller walnut pieces.
- Makes about 2 cups of salad dressing and should last a couple of weeks in your fridge.
- Note: There might be some separation. Shake that jammy and it's all good.