The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. If you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
I know it’s still about a month until raspberry season shines its beautiful face, but save this recipe until then, because she’s a keeper. This raspberry vinaigrette is the perfect dressing to go on top of any summer salad. I put mine on top of a kale and quinoa salad.
Prep Time: 2 minutes. Serves: 4
Ingredients:
1 cup raspberries
¼ cup olive oil
2 Tbsp balsamic vinegar
1 Tbsp agave
1 Tbsp lemon juice
1 tsp poppy or chia seeds
Method:
- Simply puree all the ingredients in a blender or food processor until smooth. Store in an airtight jar until ready to use.
Andrea Sadowski is working towards her BA in Global Development Studies, with a minor in anthropology and Mennonite studies. When she's not sitting in front of her computer, Andrea enjoys climbing mountains, sleeping outside, cooking delicious plant-based food, talking to animals, and dismantling the patriarchy.
