Add a burst of fresh strawberry flavor to your salads with this quick and easy Strawberry Vinaigrette. Made with just 5 ingredients in less than 5 minutes, you’ll fall hard for this simple and healthy salad dressing. Gluten-free, vegan, dairy-free, paleo and easily keto and Whole30 compliant.
Easy Strawberry Vinaigrette Recipe
Break out your blender and get ready to whip up the most addicting salad dressing of your life! This simple strawberry vinaigrette can be made using fresh strawberries and a few simple ingredients. It’s vegan, paleo, dairy-free, and gluten-free, and it can also be made Whole30 and keto.
A couple of teaspoons of apple cider vinegar provide a lovely zing as well as a host of health benefits, including cholesterol reduction and diminished blood sugar levels. This dressing can be sweetened with maple syrup or any alternative liquid sweetener that works with your diet. It’s a light and zesty condiment that you’ll keep on coming back to!
And if you need more healthy dressing recipes to try, be sure to check out our these 10 delicious homemade salad dressings.
What You’ll Need
Let’s go over the handful of ingredients that make raspberry or strawberry vinaigrette happen. Don’t be afraid to make the substitutions that are right for you!
- Fresh Strawberries: Remove the tops of the strawberries, then slice them up so they blend more easily. You can also use raspberries to make this a fresh raspberry vinaigrette.
- Pure Maple Syrup: Use coconut flower nectar syrup, Lakanto sugar-free maple syrup or your preferred liquid sweetener for keto-friendly dressing. Honey is also an option so long as you’re not vegan. Use homemade date syrup or omit the sweetener altogether for Whole30.
- Apple Cider Vinegar: To add a touch of sharpness.
- Avocado Oil: Or extra-virgin olive oil.
- Sea Salt: A dash of salt really helps bring out those berry flavors!
How to Make Strawberry Vinaigrette
This dressing comes together so quickly, you could probably hold your breath while you’re making it! All you have to do is blend everything up.
- Blend Ingredients: Add all the ingredients to a small food processor or a high-speed blender. Puree until the mixture is creamy and smooth.
- Adjust Consistency: If needed, add 1-2 teaspoons of filtered water at a time to thin out the dressing to your desired consistency. Then blend the mixture again until it’s smooth.
- Adjust Flavor & Chill: Adjust any seasonings to taste, then chill the dressing in the fridge until you’re ready to use it.
Tips for Success
You honestly can’t go wrong with a recipe this simple! But just to make sure, I have a few notes to share.
- Don’t Use Artificial Maple Syrup: If maple syrup is your sweetener of choice, double-check that you’re using pure maple syrup and not the artificial stuff. Natural sweeteners are better in terms of both taste and nutrition.
- Only Add Water As Needed: No matter how much you think you need to thin out your syrup, only add a teaspoon or two of water at a time, then blend everything together again. You can always add more water, but you can’t take any out once it’s incorporated.
- Make it in Advance: This dressing can be stored for up to a week, so go ahead and add it to your meal prep plan!
- Keep it Cold: If you’re making this vinaigrette ahead of time, don’t leave it sitting out on the counter. The mixture will become watery if it stays at room temperature for too long.
Not sure what salads this vinaigrette will go with? Lucky for you, I’ve got plenty! Here are a few tasty contenders at the top of my list:
- Pair with Strawberry Salad: Whenever I use strawberries for this dressing, I really enjoy adding it to a salad filled with fresh chunks of the same berries. And by that I mean this easy Strawberry Spinach Salad! It would go wonderfully with the raspberry version of this dressing as well.
- Serve with Arugula Salad: My Fresh Arugula Salad with Figs is an ultra-refreshing and delicious lunch or dinner. Toss it with this dressing and prepare to delight your taste buds!
- Add to Pasta Salad: Whether you’re making raspberry or strawberry vinaigrette, you can be sure it will go great with this Berry Avocado Pasta Salad. It features both berries while adding blackberries to the mix, along with grilled chicken, chopped nuts, juicy chunks of watermelon and much more.
How to Store Vinaigrette Dressing
Leftover berry salad should be kept in an airtight jar or container in the fridge. It will last for up to 1 week, if stored properly. Just be sure to shake it well before using it, especially if it’s been idle for a while.
Can I Freeze This?
I don’t suggest freezing your raspberry or strawberry vinaigrette. It’s not so much the freezing that’s the problem, but the thawing, which causes the ingredients to separate.
More Healthy Salad Dressings to Try
If you liked this simple vinaigrette, I’m sure you’ll also enjoy these salad dressing recipes featured below!
Add a burst of fresh strawberry flavor to your salads with this quick and easy Strawberry Vinaigrette. Made with just 5 ingredients in less than 5 minutes, you'll fall hard for this simple and healthy salad dressing. Gluten-free, vegan, dairy-free, paleo and easily keto and Whole30 compliant.
- 1 1/2 cup fresh strawberries sliced, or fresh raspberries
- 2 tbsp pure maple syrup Sub with your preferred liquid sweetener such as coconut flower nectar syrup for keto. Omit for Whole30 or add in homemade date syrup
- 2 tbsp apple cider vinegar
- 1/4 cup avocado oil or extra-virgin olive oil
- 1/2 tsp sea salt or to taste
In a small food processor or a high-speed blender, add all the dressing ingredients and puree until creamy and smooth.
Add filtered water, only as needed, 1-2 teaspoons at a time to thin out the dressing to your desired consistency. Then blend again until smooth.
Adjust any seasoning to taste, then chill in the fridge until ready to use.
How to Store
You can keep this dressing chilled in the fridge for up to 1 week. Be sure to store it in an airtight container or resealable jar. Give it a good shake or stir before using it to re-combine all of the ingredients.
How to freeze:
Salad dressings generally don't freeze well, as the ingredients tend to separate while they thaw.
But if you'd like to do some experimentation, try freezing small portions in an ice cube tray for up to 1 month, thawing them out in the fridge and mixing/shaking the thawed mixture very well before using.