- 1 package (16 ounces) frozen unsweetened strawberries, thawed
- 6 tablespoons lemon juice
- 1/4 cup sugar
- 2 tablespoons cider vinegar
- 2 tablespoons olive oil
- 1/8 teaspoon poppy seeds
- Place the strawberries in a blender; cover and process until pureed. Add lemon juice and sugar; cover and process until blended. While processing, gradually add vinegar and oil in a steady stream; process until thickened. Stir in poppy seeds. Transfer to a large bowl or jar; cover and store in the refrigerator.
Strawberry Vinaigrette Tips
How do I store a strawberry vinaigrette?Store strawberry vinaigrette in an airtight container in the fridge for up to three days.
Can I substitute olive oil with other oils?Yes, while this recipe calls for olive oil, you can substitute another type of oil. Avocado oil, flax oil and walnut oil are all good choices.
What other seasonings can I add?The sky's the limit! Some easy additions include cracked black pepper, fresh basil or Italian blend seasoning.
What can I pair with a strawberry vinaigrette?You can serve this delicious dressing on a spinach and asparagus salad, spread on a bistro-inspired turkey sandwich or use to marinate grilled chicken.
Can I use fresh strawberries or ones that are overripe?This dressing is a wonderful way to use up overripe strawberries, but just ripe strawberries also work.
Can I get rid of the strawberry seeds?If you want your vinaigrette to be seed-free, use a fine mesh sieve to strain the strawberries after they've been blended.
2 tablespoons: 31 calories, 1g fat (0 saturated fat), 0 cholesterol, 1mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 0 protein.