5 Minute Strawberry Balsamic Vinaigrette (vegan and gluten-free)

Make this refreshing strawberry balsamic vinaigrette in 5 minutes with only 6 ingredients. It's blended to perfection with ripe strawberries and is a delicious vegan, and gluten-free salad dressing that will transform your salads. Most definitely a perfect summer salad dressing.

Prep Time5

Total Time5

Course: condiment, dressing, salad dressing

Cuisine: American

Keyword: balsamic brussels, blender dressing, chipotle vinaigrette, creamy dressing, salad dressing, strawberries, strawberry coconut, strawberry dressing, strawberry season, strawberry vinaigrette, summer salad, summer vinaigrette

Servings: servings

Calories: 179kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

1 high speed blender

Ingredients

½ cup extra virgin olive oil
⅓ cup balsamic vinegar
2 medium-large strawberries, stems removed and roughly chopped
1 teaspoon pure maple syrup *honey can work, too
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon black pepper

Instructions

Starting with the strawberries, add everything to the base of a high-speed blender.
Place the lid over the base and blend on high speed for about 1 minute or until the dressing looks smooth and creamy. Scrape down the sides at least once and blend it again. Give it a quick taste and add more salt and pepper as needed.

Notes

Place the leftover dressing in a mason jar and seal with a lid or an airtight container of choice. It will last up to 4 days in the fridge.

When you are ready to enjoy, remove it from the fridge and allow it to sit on the counter for about an hour if possible. (No worries if you don't). Give it a good stir and enjoy.

I recommend making this vinaigrette in a high speed blender. While a food processor will work, the dressing may not be as creamy as a blender.

Feel free to swap out the maple syrup for honey.

Do not subsitute the balsamic vinegar. It is meant to pair perfectly with the strawberries.

Fresh strawberries are much better than frozen in this recipe.

Nutrition