Recipe: Tomato Salsa Vinaigrette

Oct 13, 2012

Recipe: Tomato Salsa Vinaigrette

It's been a while since I've posted a recipe, and I decided to experiment with something new that I thought would be worthy to post. Today, I made my first vinaigrette:


  • Avocado Oil: 2 Cups
  • Apple Cider Vinegar: 2/3 Cup
  • Lemon Juice: 1 tbsp
  • Pureed Tomatoes: 1 cup
  • Minced Garlic: 2 tbsp
  • Chopped White Onion: 1/2 cup
  • Coarse Ground Black Pepper: 1 tbsp (to taste)
  • Badia Complete Seasoning: 1 tbsp (to taste)
  • Cumin: 1/4 tsp (to taste)
  • Chili Powder: 1/4 tsp (to taste)


  1. Sauté the garlic and onion in 1 tbsp of the avocado oil
  2. Once the garlic starts to brown, pour in the tomato puree. Let it simmer for a few minutes, stirring during the process
  3. Remove the pan from heat
  4. In a food processor, pour in the avocado oil and apple cider vinegar. Mix in the seasonings.
  5. Once the tomato mixture has cooled, pour into the food processor
  6. Blend until smooth
  7. Done!

Useful on diced salsas, southwest-style salads, or anything that needs a tangy kick of Mexican. Be sure to keep refrigerated. Makes approximately 2 3/4 cups. Serving size: 1 tbsp. Calories per serving: 94.