Strawberry Vinaigrette
This strawberry vinaigrette is bright, sweet, and tangy — made with fresh strawberries, white wine vinegar, olive oil, and a touch of Dijon mustard in just 5 minutes. Naturally vegan, gluten-free, and perfect on salads, grilled proteins, and more.
Equipment
Ingredients
- 2 tablespoons white wine vinegar
- 2 cups fresh strawberries rinsed and hulled
- 1 teaspoon smooth Dijon mustard
- 1 teaspoon fresh lemon zest
- 1 pinch salt
- ⅓ cup extra virgin olive oil
- ½-2 teaspoons granulated sugar optional, to taste
- ½ teaspoon dried tarragon or basil optional
Instructions
- Add the white wine vinegar, strawberries, Dijon mustard, lemon zest, and salt to a blender or food processor. Blend 15–30 seconds until smooth, scraping down the sides as needed.
- With the blender running on low, slowly drizzle in the olive oil until fully incorporated and the dressing is smooth and glossy.
- Taste and add sugar if needed, pulsing to combine. Add dried tarragon or basil if using and pulse once more.
- Serve immediately or transfer to an airtight jar and refrigerate.
Notes
- Best with fresh, ripe strawberries — peak season (May–June) gives the most vibrant flavor and color.
- Frozen strawberries: Thaw completely and drain excess liquid before blending.
- Too thick? Add 1 tablespoon of water at a time and blend again.
- Too thin? Add a few more strawberries and blend to thicken.
- Storage: Refrigerate in an airtight jar for up to 5 days. Shake well before serving.
- Vegan: Use maple syrup or organic raw sugar instead of honey if sweetening.
- No blender? A food processor or immersion blender both work. Push through a fine mesh sieve if needed to smooth out the texture.
Nutrition
Calories: 74kcalCarbohydrates: 2gProtein: 0.2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 5mgPotassium: 46mgFiber: 1gSugar: 2gVitamin A: 4IUVitamin C: 17mgCalcium: 5mgIron: 0.2mg
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