Creamy Wild Blueberry & Miso Vinaigrette

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Creamy Wild Blueberry & Miso Vinaigrette Picture


¾ cups frozen Wild Blueberries, thawed 5-10 minutes
¼ cup extra virgin olive oil
2 tsp miso paste
1 Tbsp fresh lemon juice
¼ tsp garlic paste
½ tsp sea salt
2 tsp honey
1 tsp fresh ginger, minced


Place Wild Blueberries, miso paste, lemon, garlic, salt, honey and ginger in food processor. Pulse until well combined. Keep machine on and slowly add olive oil. Taste and adjust seasoning, as needed. Keep refrigerated for up to 4 days.

Wild Blue is Good for You!