Make the most of strawberry season with this quick and easy sweet Homemade Strawberry Vinaigrette recipe that is delicious on a simple spinach salad with nothing more than a few walnuts and additional sliced strawberries.
Have some extra blueberries hanging around? Toss those on there, too for a healthy, delicious summertime lunch that is virtually fuss-free. Bonus? It’s light and cool so on those days (like today) when the temperature is just obnoxious outside, you’re not adding extra heat to your home by cranking up the oven or firing up the stove.
- ½ lb. fresh strawberries, rinsed, hulled and chopped
- 2 Tbsp. honey
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. apple cider vinegar
- Pinch of salt
- Pinch of pepper
Place all ingredients in a blender and blend until smooth. Pour into a Mason jar or serving vessel. Use on a simple salad of spinach, toasted walnuts, and even more strawberries.
Can I use frozen strawberries? The star ingredient in this recipe is obviously the strawberries so while you could use frozen, you’ll miss out on the sweetness that only fresh, ripe berries can provide. Texture also becomes an issue with frozen strawberries so you’ll want to thaw and drain them first.
Can I freeze leftovers? I wouldn’t freeze any leftover vinaigrette you might have. I don’t think the texture would be the same once thawed.
But, trust me, you likely will not have any leftovers.
Stored in the refrigerator, in a tightly closed mason jar you are good for 3-4 days so you have multiple opportunities to have a salad or two, or three.
I don’t like salad, what else can I use the strawberry vinaigrette for? While I prefer it on salads, you can also use it as a marinade for chicken or pork, as a dipping sauce for a fruit tray, or even as a dressing for a fruit salad.
Have any more ideas for fresh strawberries? I’m so glad you asked, here’s some of my favorite ways to celebrate strawberry season: