Strawberry Lemon White Balsamic Vinaigrette
This Strawberry Lemon White Balsamic Vinaigrette is better than any store-bought dressing — it’s fresh, light, and bursting with flavor! Even better, it’s naturally gluten-free and dairy-free, making it gentle on sensitive stomachs.
This bright and fruity vinaigrette pairs beautifully with any summery salad — especially my Strawberry Jicama Chicken Salad.
The Ingredients
You only need a few simple ingredients to make this refreshing dressing:
- White Balsamic Lemon Vinegar: I love using the Baker and Olive (linked here) — it’s delicious and high quality. Another favorite is Rocky Mountain Olive Oil Company which is local to me or ROBERTS which you can order on Amazon.
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These brands offer a wide variety of flavored vinegars, including a plain strawberry vinegar, which works beautifully on its own with just a splash of oil if you’re short on time or looking for a lighter, low-carb option.
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While that shortcut is tasty, you simply can’t beat the fresh flavor and nutrients of strawberries blended right into this vinaigrette!
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Fresh Strawberries
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Honey (or maple syrup or agave)
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Olive Oil
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Salt
The Method
Making this vinaigrette couldn’t be easier! Simply blend fresh strawberries, white balsamic lemon vinegar, honey, salt, and olive oil until smooth and fully incorporated.
Once blended, store the dressing in an airtight container in the refrigerator for 3–5 days. Give it a good shake before each use — natural separation is normal.
This recipe was created in collaboration with local photographer kwatkinsphotog, who beautifully captured the freshness and color of this dressing.
Strawberry Lemon White Balsamic Vinaigrette
Ingredients
- 1 ½ cups fresh strawberries hulled
- ¼ cup white balsamic lemon vinegar see notes for alternatives
- 2 tablespoons olive oil
- 1 teaspoon honey or substitute with maple syrup or agave
- ⅛ teaspoon salt
Instructions
- In a blender (or using an immersion blender), combine the strawberries, white balsamic lemon vinegar, honey, and salt. Blend until completely smooth.
- With the blender running on low speed, slowly drizzle in the olive oil until the dressing is fully emulsified and creamy.
- Transfer to a jar or bottle and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled over your favorite salad.
Notes
- No lemon white balsamic vinegar? Substitute with ¼ cup white wine vinegar mixed with 1 tablespoon fresh lemon juice and a touch of extra honey to balance the acidity.
- Flavor tip: The vinaigrette tastes best after chilling for at least 30 minutes. This helps the flavors deepen and blend beautifully.
- Make ahead: Double the batch to enjoy throughout the week—this vinaigrette keeps well in the refrigerator for up to 5 days.
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
