Creamy Grapefruit Basil Vinaigrette

This Creamy Grapefruit Basil Vinaigrette is a light and flavorful dressing with an exotic, summery feel that’s wonderful on just about anything! Drizzle it on a fresh bed of greens, or over steamed vegetables, such as asparagus. You can also enjoy it as a healthy dip with your favorite crudités.

The Creamy Grapefruit Basil Vinaigrette gets it’s lovely creamy texture from a cooked red potato which makes it a perfect choice for vegans or anyone avoiding dairy. For an extra creamy texture cook your potato ahead of time and refrigerate for a couple of hours.

This recipes yields about 1.5 cups of dressing and is ready in no time.  It  keeps nicely in the refrigerator for up to two weeks so you can make ahead and enjoy it chilled.

Here’s what you will need to make this wonderful dressing:

• dijon mustard
• pink grapefruits
• apple cider vinegar
• cold pressed extra virgin olive oil
• a small cooked potato
• fresh basil
• a blender or food processor

I use this Creamy Grapefruit Basil Vinaigrette for my quinoa salad with kale and red grapes or as a spread for a scrumptious grilled chicken wrap with red and green cabbage. I’d love to know how you enjoy it so please come back and share your tasty ideas 🙂

Enjoy!

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5 from 1 vote

Creamy Grapefruit Basil Vinaigrette

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 .5 cups

Calories

Author Valerie Remy-Milora

Ingredients

• 1 tbsp Dijon Mustard
• Juice of 1.5 pink grapefruit
• 1/4 cup organic apple cider vinegar
• 1/3 cup organic cold pressed virgin olive oil
• 1/2 cooked organic red potato about 1/4 cup
• 1/4 cup fresh organic basil leaves finely chopped

Instructions

• Place all ingredients in the bowl of a blender or food processor
• Blend until creamy.
• Serve and enjoy.