Simple Strawberry Vinaigrette Recipe
We've been picking strawberries lately. A lot of strawberries. Organic of course. Perfectly sweet, juicy, and ripe. So, naturally, we've been eating a lot of strawberries! The way fresh strawberries ought to be eaten….not shipped halfway across the country in little plastic cartons grown in massive mono-cropped fields. These berries were grown in nutrient-rich soil from a small organic farm not too far from our house. Our children count the days until strawberry picking time each year. It is one of their favorite activities. Undoubtedly, they are picking more per minute now than I do.
We have a dream team of five little berry pickers (okay maybe just four, as our toddler really likes to just graze instead of fill her bucket). I tell them if they want to eat frozen fruit and make smoothies, then they need to help in the harvesting. It's fun! They love it.
At home, seeing all of these boxes filled with fresh berries, my mind begins to spin into recipe creation mode. Raw strawberry pie, strawberry-cream popsicles, strawberry salsa, strawberry salmon, strawberry vinaigrette! Since our garden is brimming with fresh organic lettuce, arugula, and mustard greens right now I decided that the strawberry vinaigrette recipe would be a good place to start. We'll see how many more recipe ideas I can get to while the berry season lasts! I think you're really going to enjoy this simple, healthy salad dressing recipe!
Simple Strawberry Vinaigrette
This strawberry dressing recipe is delicious drizzled over a salad of fresh garden lettuces and edible flowers! Use whatever fresh herbs you have on hand in the dressing. So far, adding fresh basil has been my favorite; however, you could also try fresh lemon thyme, tarragon, mint, or rosemary! Using white wine vinegar is just a tad milder than using raw coconut vinegar but either will work great, however, if you are following the Elimination diet, you'll need to stick with coconut vinegar.
- Place the strawberries, vinegar, water, honey, herbs, garlic clove, and salt into a blender and blend on medium speed until somewhat smooth (I like to leave it a little chunky).
- With the motor running on low speed, slowly add the olive oil. If you blend it too much it will completely emulsify and get really thick the next day. Just blend it enough to combine the oil with the rest of the mixture.
- Pour into a jar to serve.
- Cover and refrigerate for up to 10 days.
- Drizzle onto your favorite fresh salad. Pictured here is a salad of organic lettuces, edible flowers, and roasted almonds, (some organic feta cheese would be delicious here too if you can eat dairy).
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About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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