Go Back
–+ servings

Quick Strawberry Vinaigrette Two Ways

A light, fruity strawberry vinaigrette made in minutes, perfect for summer salads. Includes an easy poppy seed twist.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1
Course: Quick Meals, Sauce & Condiments
Cuisine: American
Calories: 65
Ingredients Method Nutrition Notes

Ingredients
  

Strawberry Vinaigrette
  • 1 cup fresh strawberries, hulled and halved or frozen, thawed for 1 hour
  • 2 tablespoons extra-virgin olive oil California-grown preferred
  • 1 tablespoon red wine vinegar
  • 1 tablespoon maple syrup or agave nectar
  • 1/4 teaspoon fine sea salt
Strawberry Poppyseed Dressing
  • 1 to 2 teaspoons poppy seeds

Method
 

Strawberry Vinaigrette
  1. Combine strawberries, olive oil, red wine vinegar, maple syrup, and salt in a blender or food processor. Blend until smooth and creamy, about 30 seconds.
Strawberry Poppyseed Dressing
  1. Prepare the strawberry vinaigrette as directed above. Add poppy seeds and pulse just a few times to combine, being careful not to crush the seeds.

Nutrition

Calories: 65kcalCarbohydrates: 8gFat: 4gSaturated Fat: 0.5gSodium: 148mgFiber: 1gSugar: 6g

Notes

For a savory twist, add a small handful of fresh basil or a pinch of garlic powder before blending. This vinaigrette keeps in the fridge for up to 3 days in a sealed jar; shake well before using. If using frozen strawberries, thaw them on the counter for about an hour first. Avoid over-blending the poppy seed version to keep the seeds intact. Drizzle over mixed greens, sliced avocado, or grilled chicken salads.

Tried this recipe?

Let us know how it was!