Strawberry Balsamic Vinaigrette
My favorite salad dressing right now! This strawberry balsamic vinaigrette is so refreshing on a hot day. Plus it pairs well with a bunch of different foods- salmon, chicken, or just a salad loaded with fresh fruit and avocado. It’s been so hot here lately, all I’ve been craving have been meals that don’t require the oven on. Luckily this salad dressing is made in the food processor or blender and doesn’t require an oven!
*This recipe contains affiliate links in which I may earn a small commission off of*
What you need to make this recipe:
1. Food processor or blender
I use this food processor- here on amazon. I love it because it’s small so it’s perfect for chopping veggies or making a dressing or sauce! Sometimes blenders don’t work as well for small batch things like this. But if you only have a blender, it will definitely work! It just might be a pain pouring it out.
2. Strawberries! The star of the show
I love pairing strawberries and balsamic together. Such a tasty combo that goes well on a variety of different foods. You can use fresh or frozen strawberries. If you use frozen, thaw them out first. Frozen is a great affordable option.
3. Olive Oil
Try and use high quality olive oil if you can! If it’s cheap, sometimes the flavor can be off. Use whatever is within your budget though!
4. Balsamic Vinegar
5. Garlic Powder
6. Maple Syrup
Use pure maple syrup, not the kind you probably used as a kid on pancakes or waffles. If you aren’t vegan, you can sub honey here!
7. Salt & Pepper
Other Healthy Recipes To Try Out:
Bacon, Avocado, And Corn Salad
Fish Tacos With Mango Guacamole
Strawberry Balsamic Vinaigrette
An easy light and refreshing salad dressing that is vegan, paleo, and gluten free. A healthy addition to any summer salad!
Ingredients
1 tbsp maple syrup
4 tablespoons olive oil
2 tbsp balsamic vinegar
1 tsp Apple cider vinegar
1/2 cup strawberries (chopped)
Salt and pepper
Method
- Chop the strawberries
- Add everything to a blender or food processor
- Blend until smooth!
- Store in the fridge for 5-6 days in an airtight jar
