Strawberry Balsamic Vinaigrette
This strawberry balsamic vinaigrette is the perfect tangy addition to salads, wraps or bowls. It’s quick and easy and made with just a few simple ingredients!
This dressing is sweet and slightly tart from the fresh strawberries, with a rich, tangy and bright bite from the balsamic vinegar and lemon juice. Balanced with extra virgin olive oil, this one is a mouthwatering addition to you favorite healthy lunches! Here’s everything you’ll need and how to make it.
What You’ll Need
Equipment
Ingredients
- Strawberries
- Balsamic vinegar
- Fresh lemon juice
- Dijon mustard
- Honey
- Salt + pepper
- Extra virgin olive oil
How To Make It
- Prep the strawberries: Wash and dry the strawberries, remove the hulls and slice.
- Blend: To a food processor, add the strawberries, balsamic vinegar, lemon juice, dijon, honey, salt and pepper and blend until smooth.
- Slowly add oil: Use the divot in the top of the lid to slowly drizzle in the olive oil while blending to emulsify.
Tips
- Strawberries: Choose fresh, ripe strawberries (preferably in-season) for the best flavor.
- Olive oil: A good quality olive oil makes a big difference. Look for one that specifically says for “salads and marinades” on the bottle. I use this Pompeian one.
- Emulsify properly: To keep the dressing from separating, make sure to slowly add in the oil while mixing. This gives the smoothest result.
To Store
This strawberry balsamic vinaigrette can be stored in an airtight container in the fridge for 5-7 days. Shake well before use.
Enjoy With
Lastly, be sure to leave a rating and review down below if you make this strawberry balsamic vinaigrette! Always love to hear from you guys. Enjoy! ♡
Strawberry Balsamic Vinaigrette
Equipment
Ingredients
- 1 cup strawberries (166 g) sliced
- 3 tbsp balsamic vinegar (45 g)
- 1 tbsp lemon juice (15 g)
- 1/2 tbsp dijon mustard (7 g)
- 1/2 tbsp honey (10 g)
- salt and pepper to taste
- 1/4 cup extra virgin olive oil (60 g)
Instructions
- Add strawberries, balsamic vinegar, lemon juice, dijon, honey, salt and pepper to a food processor and blend until smooth.
- Use the divot in the lid to slowly drizzle in olive oil while blending to emulsify. Enjoy on your favorite salads, bowls and more!
Notes
- Store in an airtight container in the fridge 5-7 days. Shake well before use.
- A 2 tbsp serving is ~29 g.
Nutrition
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