A really simple and super tasty, completely oil-free Strawberry Vinaigrette. The flavour is amazing - Such a lovely balance of sweet & tangy. It's ready in only a couple of minutes & perfect when drizzled over fresh leafy greens!
This Strawberry Vinaigrette is so good! It kind of blew me away when I tasted it straight out of the blender the first time I made it. It's light, fresh, summery, fruity and bursting with flavour, and I have eaten it with salad for dinner every day for 4 days straight now.
Salad needs dressing. It's kind of boring without. And if I'm going to want to eat it, then it has to come with a really great dressing. And that dressing needs to be easy to make. No faffing about.
This Strawberry Vinaigrette meets all those requirements. It's made in literally a minute or two and it's thick and clingy and super healthy too. It's full of fruit and contains absolutely no oil, which also makes it really low in calories.
Ingredients
This Oil-Free Strawberry Vinaigrette has just a few, simple, regular ingredients:
- strawberries
- balsamic vinegar
- garlic
- apple sauce
- maple syrup or sugar
- salt & pepper
- water
How to make Strawberry Vinaigrette
(For detailed measurements and instructions, see the printable recipe card).
This oil-free fruity vinaigrette is really easy to make in just a couple of very easy steps. Here's how!
Step 1 - Add all of the ingredients to a blender. I use my Blendtec but a high-powered blender is not essential because everything going in is pretty easy to blend up.
Step 2 - Blend it all up
Step 3 - Add a little more water if you want it a little thinner and have a quick taste to check the seasoning, then pour it into a bottle or jar.
Hungry for more?
If you love my Oil-Free Strawberry Vinaigrette recipe, check out these great salad dressing recipes too:
📖 Recipe
Oil-free Strawberry Vinaigrette
Author:Ingredients
- 140g / 1 heaping cup fresh strawberries , (frozen strawberries can be used out of season but the flavour won't be as good).
- 60 ml / ¼ cup balsamic vinegar
- 1 clove garlic
- 60 ml / ¼ cup unsweetened apple sauce
- 120 ml / ½ cup water , plus more to thin as needed
- 1 tablespoon maple syrup , or sugar
- ¼ teaspoon salt , plus more to taste
- ⅛ teaspoon black pepper , plus more to taste
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Wash and hull the strawberries then add to a blender with all of the other ingredients.
- Blend until smooth. Add more water if you prefer a thinner dressing and adjust the seasoning to taste.
- Pour into a sealed container and keep refrigerated.
NOTES
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Karen says
Could lemon juice be used instead of balsamic vinegar?
Melanie McDonald says
I think it would probably end up way too tart. Balsamic vinegar is rich with some sweetness whereas lemon juice is sourer and more acidic. If you do use lemon you'd need to use less and you might need to add more sweetener. You'll have to adjust it to taste.
It will completely change the flavour and appearance of the dressing.
Kathy says
This is FABULOUS!! I used a very ripe peach instead of strawberries because it’s what I had on hand. Everything else as written. YUM!!! I eat a lot of salads to lower calorie density....hard to find fabulous dressings without oil or nuts. This is awesome. Will certainly try with strawberries as well when I get some.
A Virtual Vegan says
So pleased you enjoyed it, Kathy! I agree, it is rather awesome with peaches. I should actually post a new recipe like that. You'll love the strawberry version too! It's also good with raspberries ;O)
Jean says
Dressing. Typo in comment above.
Jean says
Perfect summer dresding. I used watermelon and strawberries and what a treat on my salad plus it is so low calorie.
Caroline says
I was a bit wary about the balsamic and garlic, but this was really good! I only used 1/4 cup of water instead of 1/2 and was perfect for me. Using this for a spinach salad and also on top of pancakes!
Deb says
I forgot to add the garlic and it was still excellent. I am diabetic so I used Yacon syrup instead of maple syrup becuase it is easier on my blood glucose levels. Thanks for a great dressing foundation that can work well with many fruits.
Carla Adams says
So good, you can drink it.
Carla Adams says
I rated this dressing as a 5 but forgot to add that I used an overripe apple instead of applesauce and a date instead of sugar. It was awesome!
Dana says
Very tasty! Loved it on my mixed greens. I would like it to be a bit thicker but otherwise it is excellent.
Lynne Wright says
This looked so good that I decided to double the recipe. Then I realized that with fresh strawberries it wouldn't last in the fridge for several weeks. I gave half of it away to a friend and she loved it as much as I did, so that was a win - win. I recently made this with fresh raspberries from our garden. I had to add the step of straining all the tiny pits out after blending. It was as delicious as the strawberry recipe. Thanks so much for this recipe -- it will now be a staple in our kitchen.
A Virtual Vegan says
Thanks Lynne. I'm so glad you enjoyed it. I need to try it with raspberries now!
Matilda says
Melanie, This will most certainly be one of my go to favorite salad dressings. It is delicious!. Thank you for sharing the recipe, Matilda
A Virtual Vegan says
I'm really pleased you enjoyed it Matilda. Thank you so much for stopping by to let me know!