Paleo Plan

Berries with Balsamic Vinegar and Almonds

Berries with Balsamic Vinegar

Fresh berries are best, but frozen may be used if needed.

Servings: 2
Approximate Cook Time: 5 minutes
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Votes: 14
Rating: 4.57
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5 ounce(s) berries, fresh
4 teaspoon(s) balsamic vinegar
1/3 cup(s) almonds, slivered


  1. Wash and slice fresh berries (if needed).
  2. Evenly separate the berries between two small bowls.
  3. Pour 2 teaspoons of balsamic vinegar over each serving.
  4. Top with slivered almonds.


  1. hbd42406

    I’ll admit I was a bit skeptical about this combo… Tried it this afternoon with fresh black berries and YUM-O! I also added just a very little bit of grape seed oil to give a bit of sticking power.

  2. I must also admit that I was very uncertain about this combination, but I just tried it and it taste great.
    Just one question though…is vinegar considered Paleo? After all I don’t think our Paleolithic ancestors woudl have had wine or vinegar back then. Just curious

    • That’s a good, contentious question. In his book, Loren Cordain suggests you substitute lemon or lime for vinegar, as he believes that fermented foods contribute to leaky gut. However, there’s no argument that there weren’t fermented foods in the Paleolithic era – fermentation happens all the time in nature (this might evoke images of birds flying around drunk on overly-ripe, fermented berries). Because we try to take a realistic approach to eating Paleo, I say have vinegar every once in a while if you want to, and if you don’t, try this recipe with lemon or lime instead.

  3. Personally, I think cutting balsamic vinegar is a little bit too strict. Especially considering how little of it is used when cooking. I grabbed this explanation of what balsamic vinegar is actually from

    Although it is considered a wine vinegar, it is not a wine vinegar at all. It is not made from wine, but from grape pressings that have never been permitted to ferment into wine.

    Sweet white Trebbiano grape pressings are boiled down to a dark syrup and then aged under rigid restrictions. The syrup is placed into oaken kegs, along with a vinegar “mother,” and begins the aging process. Over the years it graduates to smaller and smaller kegs made of chestnut, cherrywood, ash, mulberry, and juniper until it is ready for sale. All of these woods progressively add character to the vinegar. As it ages, moisture evaporates out, further thickening the vinegar and concentrating the flavor.

  4. Hi Adam, that is what ‘true’ balsamic vinegar is, but unless you are spending hundreds of dollars and importing your balsamic, that is not what you are getting. This is what we buy at the store:

    Balsamic Vinegar of ModenaThese commercial grade products imitate the traditional product. They are made of wine vinegar with the addition of colouring, caramel and sometimes thickeners like guar gum or cornflour to artificially simulate the sweetness and thickness of the aged Aceto Balsamico Tradizionale di Modena. There is no aging involved, and hundreds of thousands of litres can be produced every day.

  5. This was good, I really like it.

    However, it doesn’t cost hundreds of dollars to get real balsamic vinegar, nor do you need to import it yourself! You can easily get the good stuff for between $35 and $40 if you do a few minutes of searching. I’d never buy the super cheap stuff in a grocery store. Blech.

  6. graceac

    How many calories per serving? :)

  7. ljohnson34

    Two thums up! It was very good! I used blue diamond oven roasted whole almonds-100caloire sea salt brand. I for some reason have not managed to be a fan of slithered almonds.


    I seem to have developed an allergy to almonds. What is a good Paleo substitute for almonds?

  9. Reverendlrc

    Why ruin strawberries with vinegar? Sorry. Not a fan.

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