Creamy Kiwi Vinaigrette

Kiwi (Chinese gooseberries), native to China has a fuzzy appearance with sweet, tart/sharp flavor. According to historical data, the first kiwi seeds arrived in New Zealand at the turn of the 20th century. Since gooseberries were not a popular fruit name in New Zealand, they changed the name to kiwifruit, after New Zealand’s national bird.
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When you combine fresh kiwi and olive oil with rest of the ingredients in the blender, it gets really creamy and color changes to mild green. It’s a zingy and bright vinaigrette that will pair beautifully with salad greens as well as crudite platter.
Creamy Kiwi Vinaigrette

makes about 1 cup (1/2 pint)

Ingredients

• 2 medium size fresh kiwis, skin removed

• 1/4 – 1/2 cup extra virgin olive oil (see notes)

• 1/4 cup white wine vinegar (may use other vinegar or lemon juice

• 1 garlic clove

• 1 teaspoon honey or sweetener of your choice

• salt and pepper to taste

Directions

1. In a blender, add fresh kiwi, olive oil, white wine vinegar, garlic clove and blend until smooth.

2. Slowly add more olive oil as needed until it reaches a consistency you prefer. Season with salt and pepper to taste.Vinaigrette should be bright, slightly sweet but not too acidic/overpowering.

3. Store in an airtight container in the fridge for

Note:

• I use extra virgin olive oil but you can mix neutral oil such as canola, avocado with olive oil if you find olive oil flavor to be strong.

• Salad dressings/vinaigrette made with dairy, fresh herbs, garlic etc should be consumed within a week.