Strawberry Vinaigrette

Strawberry Vinaigrette

This Strawberry Vinaigrette is very easy to make at home in 5 min or less. One of my all time favourites and better than store-bought. We use it on many different salads or as a dipping sauce. It’s the perfect vinaigrette for a light meal or side salad. And it’s an excellent way to use up super ripe strawberries that you may no longer want to eat. Because they’re blended into the vinaigrette, it doesn’t matter if they’re overly ripe and soft. Just avoid any brown or moldy ones.

This Strawberry Vinaigrette is vegan, gluten-free, grain-free, raw, nut-free, refined sugar-free, soy-free, egg-free and dairy-free. It’s delicious over any green salad (spinach, lettuce, chard, kale etc) and also over any fruit salad especially a mixture of berries, bananas and kiwi. You can even use it as a marinade for chicken or pork. Or pour the vinaigrette into a small mason jar, tie some raffia or tulle around the top and present it as a gift.

Start the dressing by blending all the ingredients in a blender or food processor. The quickest method is by using an immersion blender or small smoothie blender. Blend until smooth and creamy and you’ve got a vibrantly-colored Strawberry Vinaigrette that you won’t be able to stop eating. Pour into an airtight container of your choice and refrigerate until ready to serve. Add the vinaigrette to the salad right before serving. 

You can use fresh or frozen strawberries for this recipe. If you are using frozen strawberries, allow them to thaw before blending so the juices can help bind and flavor the dressing.

Making your own vinaigrette means you control and adjust the flavour to your taste. If it’s too tart, add some extra maple syrup. If it’s too sweet, add a bit of vinegar. It’s that easy!

Some variations

  • Sweet: I actually use maple syrup in most of my vinaigrettes and dressings because it adds a unique nutty flavour. It also makes the recipe vegan but you can use honey or agave syrup instead of the maple syrup. 
  • Acid: I love the flavour apple cider vinegar and use it many recipes as the ’acidic’ addition. However, you can use different types of vinegar such as wine and champagne in place of the apple cider vinegar. 
  • Oil: I recommend extra virgin olive oil because of the beautiful flavour. But you can substitute it with a neutral oil such as grapeseed or vegetable.
  • Fruit: I love strawberries in this vinaigrette but you can substitute other berries and/or fruit in this recipe. Just experiment with the sweetness and acidity to find your taste preference.

Strawberry Vinaigrette
  1. Place all the ingredients in an immersion blender, small blender or standard blender and blend until smooth. Vinaigrette may take a few minutes to fully combine and emulsify. Toss over your favourite salad or use as a dip and enjoy!