Kiwi – 1 no.
Apple cider vinegar – 2 tbsp
Dijon Mustard – 1 tbsp
Ginger – tiny piece (1/2 tsp)
Mint leaves – 4
Stevia – a pinch
Blend all ingredients. Or skip the blender and mash the kiwis very well.
Then pour all ingredients into a glass jar, cover and shake until combined. Portion is 2-4 tablespoons.
Note: This is a variation of Haylie’s Raspberry vinaigrette dressing – which uses 3/4 cup raspberries and 1/2 teaspoon of orange zest. I was all out of those so I had to improvise. It turned out ok. It also uses a shallot but I didn’t include it since I don’t like raw shallots/onions. You can add it if you like, or even use a little onion powder.