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.
Tried this recipe?Let us know how it was!