- High-speed blender cup (such as a Ninja Personal Blender) or full-size blender
- Microplane or fine box grater (optional, for lemon zest)
- Mesh strainer (to catch lemon seeds when squeezing)
- Citrus juicer (optional)
- Measuring cups
- Measuring spoons
- Mason jar or airtight container for storage
A really good salad starts with a really good dressing, and this easy Strawberry Viniagrette Dressing is one of my favorites to make all summer long. Made entirely in a blender with fresh strawberries, white wine vinegar, fresh lemon, avocado oil, and a touch of honey, this homemade salad dressing comes together in just 5 minutes and turns any handful of greens into something truly delicious.
The trick to this dressing is layering the ingredients in the blender in just the right order. The strawberries go in first, followed by the vinegar and seasonings, then the oil, fresh lemon, and finally the honey on top. As the blades spin, everything emulsifies into a bright, naturally pink, perfectly balanced vinaigrette. No whisking, no separating, no fuss. The fresh strawberries add the sweetness, color, and a natural emulsifier that keeps the oil and vinegar from splitting apart.
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I have made this strawberry vinaigrette so many ways over the years and this is the combination that I keep coming back to. It is sweet without being sugary, tart without being sharp, and absolutely beautiful drizzled over a strawberry spinach salad, a green salad with mandarin oranges, or anything in between. Make a batch today and you'll have homemade salad dressing in the fridge ready to drizzle all week long.
Suggested Kitchen Tools for Strawberry Viniagrette Dressing
- High-speed blender cup (such as a Ninja Personal Blender)
- Full-size blender (alternate option, works equally well)
- Microplane or fine box grater (optional, for lemon zest)
- Mesh strainer (for catching lemon seeds when squeezing)
- Citrus juicer (optional)
- Measuring cups
- Measuring spoons
- Mason jar or airtight container for storage
Ingredients & Substitutions
This homemade strawberry vinaigrette uses just 8 simple ingredients to deliver bright, fresh flavor and that beautiful pink color. Let's take a closer look at each one and what it does.
Fresh Strawberries
Used in Recipe: 5 ounces of fresh strawberries (about 1 cup uncut) are the star of this dressing.
What it Does: The strawberries deliver fresh strawberry flavor, the gorgeous pink color, and a natural sweetness that balances the vinegar and lemon. They also act as a natural emulsifier, which helps the oil and acid blend into a smooth, stable dressing that doesn't separate quickly.
Substitutions: Frozen strawberries work just as well as fresh, use the same 5 ounces, no thawing required (though a quick thaw helps the honey mix in more easily). Other berries like raspberries or a mix of strawberries and blueberries can be used for a different flavor profile.
White Wine Vinegar
Used in Recipe: 2 tablespoons of white wine vinegar bring brightness and tang to the dressing.
What it Does: The vinegar gives the vinaigrette its signature tang and helps preserve the fresh flavor of the strawberries. White wine vinegar is mellow enough to let the strawberry flavor shine through without overpowering it.
Substitutions: Apple cider vinegar or red wine vinegar both work beautifully in place of white wine vinegar. For a deeper, sweeter flavor, swap in a high-quality balsamic vinegar for a strawberry balsamic vinaigrette twist but this will affect the color and flavor. Skip the lemon and use 4 tablespoons total of vinegar for a more vinegar-forward dressing.
Fresh Lemon (Juice and Zest)
Used in Recipe: 2 tablespoons of fresh lemon juice and 1 teaspoon of fresh lemon zest (zest is optional) brighten the dressing with citrus.
What it Does: The fresh lemon juice adds a clean, citrusy brightness that complements the strawberry beautifully. The optional zest brings essential oils from the lemon peel that intensify the lemon flavor without adding more liquid acidity. Zest the lemon first before juicing, the zest is much easier to grate when the lemon is whole.
Substitutions: Bottled lemon juice works in a pinch if you don't have fresh. Fresh lime juice or even orange juice can be used for a different citrus profile. You can also skip the lemon entirely and add a fourth tablespoon of vinegar instead, just be mindful that the dressing will be more vinegar-forward.
Avocado Oil
Used in Recipe: 1 cup of avocado oil makes up the body of the vinaigrette.
What it Does: The oil gives the vinaigrette its silky texture and helps it cling beautifully to salad greens. Avocado oil is mild and neutral, so it lets the strawberry and lemon flavors take center stage without competing.
Substitutions: Extra virgin olive oil, light olive oil, canola oil, or grapeseed oil all work well. Extra virgin olive oil will give the dressing a more peppery, savory note. For a lighter, less oil-heavy dressing, start with ¾ cup of oil and add more if needed to reach the right consistency.
Honey
Used in Recipe: 2 tablespoons of honey sweeten and balance the dressing.
What it Does: Honey adds a natural sweetness that complements the strawberries and rounds out the tang from the vinegar and lemon. It also helps emulsify the dressing so the oil and acid stay together. Use a mild, light honey like clover for the best balance.
Substitutions: Maple syrup or agave nectar can be used in place of honey at the same 2 tablespoons. For granulated sugar or a sugar substitute, start with 3 tablespoons since honey is slightly sweeter than sugar. Taste and adjust after blending.
Salt and Black Pepper
Used in Recipe: ½ teaspoon of fine grain sea salt and ¼ teaspoon of freshly ground black pepper season the dressing.
What it Does: Salt brings all the other flavors into focus and keeps the dressing from tasting flat. The black pepper adds a tiny bit of warmth that pairs beautifully with the strawberries and citrus.
Substitutions: Kosher salt works at the same measurement as fine grain sea salt. If you're using table salt, use ¼ teaspoon since it's finer and packs more salt per teaspoon. White pepper can be used in place of black pepper for a more subtle flavor and to keep the dressing looking pristine pink.
How to Make Strawberry Viniagrette Dressing
From start to finish, this homemade strawberry vinaigrette takes about 5 minutes from prep to pour. The blender does all the heavy lifting, so you just have to layer the ingredients and let it run. Here is everything you need to know to make this dressing!
Prep the Lemon and Strawberries
Start with the lemon since the zest is much easier to grate when the lemon is whole. Zest the whole lemon over a clean board, aiming for about 1 teaspoon of zest, then slice the lemon in half and squeeze 2 tablespoons of juice through a mesh strainer to catch the seeds.
Next, remove the green tops from the strawberries. If the strawberries are extra large, cut them in halves or quarters so they break down easily in the blender. If they are a medium, normal size, you can leave them whole. Aim for 5 ounces total, which is roughly 1 cup of uncut strawberries.
While you are at it, measure out the rest of your ingredients so they are ready to go: 2 tablespoons of white wine vinegar, ½ teaspoon of fine grain sea salt, ¼ teaspoon of freshly ground black pepper, 1 cup of avocado oil, and 2 tablespoons of honey. Set out a blender cup or full-size blender and you are ready to load it up.
Layer the Ingredients in the Blender
Place the strawberries in the bottom of a blender cup or full-size blender. Pour the white wine vinegar over the strawberries, followed by the salt and pepper. Add the avocado oil on top, then drop in the fresh lemon zest (if using) and the lemon juice. Finish by drizzling the honey over the top of everything and secure the blender lid.
Quick Tip
Always layer your dressing ingredients with the heaviest at the bottom and the stickiest (the honey) on top. As the blades spin, the contents flip over and everything ends up balanced and fully incorporated. If you put the honey in first, it sticks to the bottom and never makes it into the finished dressing.
Blend and Serve
Blend on high speed for about 90 seconds. If your blender has an Extract or Smoothie function, use that. The dressing is ready when it looks smooth, glossy, and a uniform shade of pink with no visible chunks of strawberry. Stop and scrape down the sides if needed, then continue blending for a few more seconds.
Pour the dressing over your favorite salad right away, or transfer it to a mason jar or airtight container and refrigerate. The recipe makes about 2 cups of dressing, with a standard serving size of 2 tablespoons. Stored in the fridge, the dressing keeps for up to 4 days. Give it a good shake before each use to bring everything back together.
Quick Tip
Blend for the full 90 seconds even if the dressing looks done after 45. A longer blend fully emulsifies the oil with the strawberry puree, which gives you a silkier dressing that holds together longer in the fridge. A shorter blend can leave you with a slightly grainy texture or a dressing that separates faster.
Strawberry Viniagrette Dressing
Equipment
- High-speed blender cup (such as a Ninja Personal Blender) or full-size blender
- Microplane or fine box grater (optional, for lemon zest)
- Mesh strainer (to catch lemon seeds when squeezing)
- Citrus juicer (optional)
- Measuring cups
- Measuring spoons
- Mason jar or airtight container for storage
Ingredients
- 5 ounces fresh strawberries about 1 cup uncut; cut large strawberries in halves or quarters
- 2 tablespoon white wine vinegar apple cider vinegar or red wine vinegar can be substituted
- 1 teaspoon fresh lemon zest optional; zest the lemon before juicing
- 2 tablespoon fresh lemon juice from about 1 medium lemon; bottled lemon juice works too
- 1 cup avocado oil extra virgin olive oil, light olive oil, or canola oil can be substituted
- 2 tablespoon honey 3 tablespoons of granulated sugar or a sugar substitute can be used in place of honey
- ½ teaspoon fine grain sea salt or kosher salt; use ¼ teaspoon if using table salt
- ¼ teaspoon freshly ground black pepper
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Instructions
- If your strawberries are large, cut them in halves or quarters. If they're a normal medium size, leave them whole. You want a total of 5 ounces (about 1 cup uncut) of fresh strawberries.5 ounces fresh strawberries
- Add the strawberries to a blender cup or a full-size blender. Top with 2 tablespoons of white wine vinegar, ½ teaspoon of fine grain sea salt, and ¼ teaspoon of black pepper.2 tablespoon white wine vinegar, ¼ teaspoon freshly ground black pepper, ½ teaspoon fine grain sea salt
- Pour in 1 cup of avocado oil, then add 1 teaspoon of fresh lemon zest (optional) and 2 tablespoons of fresh lemon juice. Finish with 2 tablespoons of honey on top. Layering the ingredients in this order keeps the honey near the top of the blender so it doesn't stick to the bottom, and it helps everything emulsify evenly when the blades pull everything together.1 teaspoon fresh lemon zest, 2 tablespoon fresh lemon juice, 1 cup avocado oil, 2 tablespoon honey
- Secure the lid and blend on high speed using the Extract or Smoothie function for about 90 seconds, until the dressing is smooth, pink, and fully emulsified. If you don't have a high-speed setting, run a standard blender on its highest setting for 90 seconds.
- Pour the dressing over your favorite salad right away, or transfer to a mason jar or airtight container and refrigerate. The dressing makes about 2 cups and keeps in the refrigerator for up to 4 days.
Notes
• Use fresh, ripe strawberries for the brightest flavor. The fresher they are, the longer your dressing will keep.
• Five ounces is the sweet spot. More strawberries will make a thicker, slushier dressing (still delicious, just denser).
• If your strawberries are extra large, cut them in halves or quarters so they blend more easily.
• When using fresh lemon, zest it first before juicing. The zest is much easier to grate when the lemon is whole and firm. BLENDING TIPS
• Layer the ingredients in the order listed. The honey goes on top so it doesn't cling to the bottom of the blender or the blades.
• A blender cup attached to a high-speed base is the easiest tool for this recipe. A full-size blender also works beautifully.
• Blend for the full 90 seconds even if the dressing looks done at 45. The longer blend ensures the oil fully emulsifies with the strawberry puree.
• If using frozen strawberries, you may need to run two blending cycles or let them thaw slightly first since the cold honey can be tough to incorporate. STORAGE
• Refrigerator: Store in a sealed mason jar or airtight container for up to 4 days. The fresher the strawberries when you make the dressing, the longer it will keep.
• Shake before serving: The dressing may separate slightly as it sits. Give the jar a good shake before serving to bring it back together.
• Bring to room temperature: If the oil firms up in the refrigerator, let the dressing sit on the counter for 10 to 15 minutes before serving so it pours smoothly.
• Freezer: Freezing is not recommended for this dressing as the texture will separate and not come back together after thawing. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Alternate Instructions
- Food processor: Combine all the ingredients in the bowl of a food processor in the order listed in the recipe. Process for 60 to 90 seconds until smooth. You may need to scrape down the sides once partway through.
- Immersion blender: Place all the ingredients in a tall, narrow cup or measuring cup, in the same layered order. Lower the immersion blender to the bottom of the cup and blend in pulses while slowly moving up, about 60 seconds total, until the dressing is smooth and emulsified.
- Mason jar shake (rustic version): If you don't have any blender at all, finely mince the strawberries (or use 2 tablespoons of strawberry preserves), then add all the ingredients to a mason jar with a tight-fitting lid. Shake vigorously for 30 to 60 seconds. The result will be a more rustic, less smooth dressing, but still delicious.
Storage Instructions
How to Store Leftover Strawberry Viniagrette Dressing
Let any leftover dressing cool to room temperature if you've blended a fresh batch (it will warm up slightly from the friction of the blades), then store it in a sealed container in the refrigerator.
- Refrigerator: Store in a sealed mason jar or airtight container in the refrigerator for up to 4 days. The fresher the strawberries when you made the dressing, the longer it will keep.
- Shake before each use: The dressing may separate slightly as it sits. Give the jar a good shake before each pour to bring it back together.
- Freezer: Freezing is not recommended for this dressing. The texture will break down and won't come back together fully after thawing.
Quick Tip
If the oil firms up a bit in the refrigerator, let the dressing sit on the counter for 10 to 15 minutes before serving so it pours smoothly. A warm-water bath around the jar for a minute or two will also bring it back to a pourable consistency in a hurry.
How to Serve Chilled Strawberry Viniagrette Dressing
- Straight from the fridge: Shake the jar well, then drizzle directly over your salad. The cool dressing tastes especially refreshing in summer.
- Room temperature: If you'd like a softer, more pourable texture, let the dressing sit on the counter for 10 to 15 minutes before serving.
- Warm-water bath: Stand the sealed jar in a bowl of warm (not hot) water for 1 to 2 minutes to gently loosen any firmed-up oil, then shake and pour.
If you love making homemade dressings, my Creamy Lemon Salad Dressing is another easy favorite that comes together in just a few minutes.
Frequently Asked Questions
The order matters because the ingredients flip as they blend. Sticky ingredients like honey can cling to the top of the blender and never make it into the dressing, and lighter liquids will float instead of mixing in. By adding the strawberries first, then the vinegar, salt, pepper, oil, lemon, and honey on top, everything ends up balanced around the blades when you turn it on. Within about 90 seconds you get a smooth, fully emulsified dressing with no clumps and no unblended pockets at the bottom.
Yes, frozen strawberries work great in this recipe. Use the same amount, 5 ounces, and follow the exact same instructions. The only thing to keep in mind is that the frozen strawberries will chill everything in the blender, including the honey, which can make it a little harder to mix. You might need to run two blending cycles, or let the strawberries thaw on the counter for about 10 minutes before you start. The dressing will be just as delicious.
Absolutely. Olive oil works beautifully in this dressing and gives it a slightly more peppery, savory flavor compared to the more neutral avocado oil. Both extra virgin olive oil and light olive oil work, just keep in mind that extra virgin will be more assertive. You can also use canola oil, grapeseed oil, or any other neutral oil you have on hand. Pick the oil that fits the salad you're planning to serve.
Stored in a sealed mason jar or airtight container in the refrigerator, this dressing keeps for up to 4 days. The shelf life depends a lot on how fresh your strawberries were when you made it. Strawberries that are bright red, firm, and fragrant give you the longest shelf life. If your strawberries were already a little soft, plan to use the dressing within 2 to 3 days for the best flavor and texture.
Classic vinaigrette is typically 3 parts oil to 1 part acid. This recipe uses 1 cup of avocado oil to 4 tablespoons of acid (2 tablespoons each of white wine vinegar and fresh lemon juice), which works out to roughly 4 parts oil to 1 part acid. The extra oil is balanced by the natural acidity in the fresh strawberries, so the overall flavor stays bright. If you'd like a more acidic dressing, you can reduce the oil to ¾ cup or add another tablespoon of vinegar.
A regular blender works perfectly fine for this dressing. The high-speed Extract or Smoothie functions just make the process a little faster and produce an extra smooth, glossy texture. If you're using a standard blender, run it on the highest setting for about 90 seconds. A personal blender cup like the one that comes with a Ninja Personal Blender is also a great option and makes cleanup quick and easy.
Variations
- Strawberry-Balsamic Vinaigrette: Swap the white wine vinegar for a high-quality balsamic vinegar. The flavor will be deeper, sweeter, and slightly syrupy, perfect over caprese-style salads.
- Strawberry-Basil Vinaigrette: Add ¼ cup of fresh basil leaves to the blender along with the strawberries for a fragrant, herby twist. Beautiful on tomato or watermelon salads.
- Strawberry-Lime Vinaigrette: Replace the lemon juice with an equal amount of fresh lime juice for a brighter, more tropical-tasting dressing.
- Maple-sweetened version: Use 2 tablespoons of pure maple syrup or agave nectar in place of honey for a vegan-friendly version. The flavor stays balanced but takes on a slight caramel note.
- Lower-oil version: Start with ¾ cup of avocado oil instead of a full cup. The dressing will be thinner and more vinegar-forward, with fewer calories per serving.
- Frozen strawberry version: Use 5 ounces of frozen strawberries in place of fresh. Blend a little longer (about 2 minutes total) to fully incorporate the chilled honey. The dressing will be extra cold and ready to use immediately.
- Mixed berry vinaigrette: Use a combination of strawberries and fresh blueberries (about 3 ounces strawberries plus 2 ounces blueberries) for a deeper berry flavor and a beautiful purple-pink color.
More Homemade Salad Dressings You’ll Love
If this strawberry vinaigrette has you craving more homemade options, you are going to love the rest of my easy salad dressings. Each one comes together with simple ingredients and just a few minutes of hands on time, and they are all the kind of recipes you will want to keep in steady rotation. Pick a favorite to try next and your salad bowl will thank you.
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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