Strawberry balsamic vinaigrette brings a little sweetness to the salad bowl without a spoonful of sugar in sight. Fresh strawberries, sharp balsamic vinegar, Dijon, and a whisper of shallot blend into a rosy dressing that is ready in about ten minutes. It keeps for two weeks, so one batch carries you through plenty of salads.
Tired of boring salads? It’s time to ditch the store-bought stuff and elevate your greens with a dressing that’s bursting with fresh, vibrant flavor. This Strawberry Balsamic Vinaigrette is the answer! It’s incredibly simple to make—we’re talking 10 minutes and a blender—and strikes the perfect balance between sweet, tangy, and savory. It’s the secret weapon your summer salads have been waiting for.
Ingredients
• ½ cup / 120 ml (4.1 fl oz) light olive oil or avocado oil
• 1/3 cup / 50 g (1.76 oz) sliced strawberries
• ¼ cup / 60 ml balsamic vinegar
• 1 tablespoon plus 1 teaspoon / 20 ml (0.7 fl oz) Dijon mustard
• 1 tablespoon / 15 ml (0.5 fl oz) fresh lemon juice
• 1 clove garlic, minced
• 1 small shallot, minced
• ½ teaspoon / 2.5 g (0.09 oz) sea salt
• 1/8 teaspoon / 0.5 g (0.02 oz) ground black pepper
• Pinch of red pepper flakes
Instructions
1. Directions
2. Combine all —oil, strawberries, balsamic vinegar, Dijon mustard, lemon juice, garlic, shallot, salt, pepper, and red pepper flakes—in a blender or food processor.
3. Pulse or blend on high until the mixture is well combined and completely smooth.
4. Transfer the vinaigrette to an airtight container or jar and store it in the refrigerator for up to 2 weeks.
Nutritional Information
• Yields: 1¼ cups
• Serving Size: 2 tablespoons
• CALORIES: 106
• FAT: 11 g
• PROTEIN: 0.1 g
• TOTAL CARBS: 1.6 g (0.06 oz)
• DIETARY FIBER: 0.1 g
• NET CARBS: 1.5 g (0.05 oz)
Pro Tips
• For a thinner dressing, slowly stream in 1-2 tablespoons (30 ml / 1 fl oz) of water while the blender is running until you reach your desired consistency.
• Taste and adjust sweetness. If your strawberries are tart, consider adding a teaspoon of honey or maple syrup to balance the flavors.
• Let the vinaigrette rest in the refrigerator for at least 30 minutes before serving to allow the flavors to fully meld together.
• For an ultra-creamy emulsion, add all except the oil to the blender first. Then, with the blender running on low, slowly drizzle in the oil until it’s fully incorporated.
FAQ
Q: How long does homemade strawberry balsamic vinaigrette last
A: When stored properly in an airtight container or jar in the refrigerator, this vinaigrette will stay fresh for up to 2 weeks. Be sure to give it a good shake before each use as some separation is natural.
Q: Can I use frozen strawberries for this recipe
A: Fresh strawberries are recommended for the most vibrant flavor. However, you can substitute with frozen strawberries if you thaw them completely first. If your strawberries are tart, you may want to add a teaspoon of honey or maple syrup to balance the sweetness.
Q: What do you serve with strawberry balsamic vinaigrette
A: This versatile dressing is perfect for summer salads, especially those featuring spinach, arugula, goat cheese, feta, toasted nuts, and grilled chicken. It also makes a delicious marinade for chicken or pork.
Q: How can I make my vinaigrette creamier
A: For an ultra-creamy emulsion, add all ingredients except the oil to your blender first. Then, with the blender running on low, slowly drizzle in the oil until it’s fully incorporated. This technique helps create a smooth, stable dressing that won’t separate as easily.
Pro Tips
- For the silkiest emulsion, blend everything except the oil first, then drizzle the oil in slowly with the blender on low until the dressing turns creamy and uniform.
- If the dressing is thicker than you like, stream in 1-2 tablespoons of water while the blender runs until the consistency suits your salad.
- Let it rest in the refrigerator for at least 30 minutes before serving — the shallot and garlic soften into the balsamic and the strawberry flavor rounds out.
- If your strawberries are very tart, balance them with a little powdered keto sweetener instead of honey or maple syrup so the carb count stays low.
- It keeps for up to 2 weeks in an airtight container or jar in the refrigerator; shake hard before serving, as it can settle on standing.
Frequently Asked Questions
Is strawberry balsamic vinaigrette keto-friendly?
Yes, in sensible portions — a 2-tablespoon serving has 1.6 g of total carbs and 11 g of fat, mostly from the olive or avocado oil.
How long does it keep?
Up to 2 weeks in an airtight container in the refrigerator. Shake well before serving, as the dressing can separate slightly over time.
Can I make it ahead?
It is better made ahead — after at least 30 minutes in the fridge the flavors meld and the dressing tastes rounder than it does straight from the blender.
Why did my vinaigrette separate, and how do I fix it?
It needed a tighter emulsion: blend everything but the oil first, then drizzle the oil in slowly. A quick blitz in the blender brings a separated jar back together.
Recipe card below.
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Strawberry Balsamic Vinaigrette
Ingredients
Method
- Directions
- Combine all —oil, strawberries, balsamic vinegar, Dijon mustard, lemon juice, garlic, shallot, salt, pepper, and red pepper flakes—in a blender or food processor.
- Pulse or blend on high until the mixture is well combined and completely smooth.
- Transfer the vinaigrette to an airtight container or jar and store it in the refrigerator for up to 2 weeks.
- Taste and adjust sweetness. If your strawberries are tart, consider adding a teaspoon of honey or maple syrup to balance the flavors.
- Let the vinaigrette rest in the refrigerator for at least 30 minutes before serving to allow the flavors to fully meld together.
