Vegan Strawberry Vinaigrette

This delicious, sharp, dead easy Vegan Strawberry Vinaigrette can be thrown together in five minutes and comes out perfectly every time. Drizzle over your favourite salad, or try it on this summer-y Strawberry and Spinach Pasta Salad.

Skip to any part of the recipe by clicking on one of the links below:

• Introduction

• Before we Get Started

• Ingredients

• Method

Introduction

This Strawberry Vinaigrette speaks for itself, really. Sharp, but sweet. It’s a great dressing to have kicking about during the summer. It works on loads of salads, and, more importantly, making dressings at home is a great way to save some extra cash - put them towards a drink on a patio instead!

The secret to this dressing is to be precise with your measurements and to use good quality ingredients. Like with many dressings, there aren’t a ton of ingredients. So, each ingredients gets a moment in the spotlight. You don’t want to your back-up, third-line player taking centre stage. Bring forth your superstar in all respects. Use good quality olive oil and fresh strawberries.

On another note - don’t hold back on the salt. Vinaigrettes are an amazing dressing, but they can be so sharp if you don’t get the salt right. Try your food before you taste it! Always. Add more salt if it’s still too vinegary, or oppositely, if you aren’t getting enough of that vinaigrette taste, add a little more vinegar.

Try it out on your favourite salads, and let me know how it tastes.

Eat wonderfully.

Before we Get Started

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Ingredients

• 300g Strawberries

• 5 tbsp. Apple Cider Vinegar

• 3 tbsp. Extra Virgin Olive Oil

• 2 tbsp. Maple Syrup

• 2 three-finger pinches of Salt

  • Add more if necessary

• 1/4 cup Water

Method

1. Add all of your ingredients to a blender, and blend until smooth.

2. Taste for salt, and add more if its too vinegary. Add more vinegar if it’s not vinegary enough.

3. If you’d like to get rid of the seeds, strain through a fine mesh sieve.

4. Jar up, and enjoy.

   • Note: After keeping it in the fridge for a while, you may notice that the dressing splits, and some of the oil settles at the bottom. Give your jar a shake, or stir quickly with a fork to mix it back together.