Plated in Season

✨ Bright Summer Apple Cider Vinaigrette with Fresh Basil ✨

This fresh vinaigrette is one of my go-to for summer salads to take the place of those bottle dressings. This vinaigrette is tangy, balanced, and bursting with seasonal flavor. The addition of fresh basil lifts the apple cider vinegar’s crispness and adds a garden-fresh note to every bite.

Why apple cider vinegar?

Apple cider vinegar isn’t just for tang — it’s naturally rich in probiotics and can help aid digestion, making your summer salads as good for you as they are delicious.

Ingredients:

• ½ cup extra virgin olive oil
• ½ cup avocado oil
• ½ cup apple cider vinegar
• 1 shallot
• 1 garlic clove
• 1 Tbsp Dijon mustard
• 1 Tbsp honey
• 1 tsp of salt
• ½ tsp of black pepper
• 6 fresh basil leaves

Method:

Combine all ingredients in a tall jar or container. Blend with an immersion blender until smooth and emulsified. If you don’t have a blender, mince the shallot and garlic then use a whisk or shake in a jar. Taste and adjust seasoning to your liking.

Chef’s tips:

👉 This dressing pairs beautifully with leafy greens, tomato salads, grilled veggies, or even drizzled over roasted chicken.

👉 Store in a sealed jar in the fridge for up to 5 days — just give it a good shake or quick blend to re-emulsify before serving.

Simple, seasonal, and chef-approved — your summer salads just got an upgrade!