Strawberry Viniagrette Dressing
This easy Strawberry Viniagrette Dressing comes together in just 5 minutes in the blender and turns any green or fruit salad into something special. Fresh strawberries, white wine vinegar, a touch of fresh lemon, avocado oil, and honey blend into a bright, naturally pink dressing that's perfectly balanced between sweet and tangy. The strawberries do double duty by adding flavor and helping the dressing emulsify, so there's no separating and no whisking required. Make a batch and you'll have a beautiful homemade salad dressing in the fridge ready to drizzle all week long.
Servings: 16 servings
Calories: 135kcal
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
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
PREP TIPS
• 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.
• 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
Serving: 2tablespoon | Calories: 135kcal | Carbohydrates: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 36mg | Potassium: 17mg | Sugar: 3g