Strawberry Vinaigrette

This is such a vibrant and delicious dressing. And comes together in minutes.

We love everything about this Strawberry Vinaigrette. A touch of sweetness matched against a little tartness. And it’s healthy, too. Perfect for all types of salads, and really good on our Seared Peppercorn Tuna Steaks with Spinach Salad!

A jar of strawberry vinaigrette being poured into a wooden bowl filled with baby spinach.

HOW TO MAKE STRAWBERRY VINAIGRETTE

Did we mention this dressing comes together in a matter of minutes?

A blender brings it all together, but you can use your food processor or even a hand mixer, too!

Watch us show you how to make this amazing Asian-inspired vinaigrette!

THE INGREDIENTS YOU WILL NEED

Obviously, you’ll need three to four strawberries.

Beautiful, vibrant strawberries.

Simply cup off the stems, half them, and then toss them into your blender.

Four fresh strawberries that have been hulled and sitting on a wooden cutting board.

You’ll also need rice vinegar, mirin, sugar, dried mustard (powder), salt, sesame oil, and extra virgin oil.

EXPERT TIP: Mirin is a popular Japanese rice wine that is wonderful in so many Asian-inspired dishes. Nowadays, it is commonly found in the Asian section of most well-stocked supermarkets. If you can’t find it, you can substitute dry sherry or sweet marsala wine. NOTE: Mirin has very low alcohol content, whereas sherry and marsala will be higher.

Once you have pureed all the ingredients together, simply transfer the Strawberry Vinaigrette to a jar with a lid.

Strawberry vinaigrette being poured from a blender into a jar with its lid sitting next to it.

THE PERFECT CONDIMENT

This strawberry vinaigrette is such an ideal dressing, or condiment. The flavor profile is fresh and so vibrant.

And the color is absolutely gorgeous and always draws the guest’s attention when placed on the table.

A jar of strawberry vinaigrette next to three fresh strawberries and a red napkin.

This dressing is ideal for salads and is a stunning addition to so many seafood dishes.

As mentioned, our seared peppercorn tuna steaks that have been sliced and then placed on top of a bed of baby spinach greens, crumbled goat cheese, toasted pine nuts, and dressed with the strawberry vinaigrette is sublime.

EXPERT TIP: The vinaigrette can be made up to 2 days in advance and kept in the refrigerator with a tight-fitting lid. Simply give the jar a good solid shake to re-incorporate the vinaigrette before serving.

A spoon pouring strawberry vinaigrette over strips of seared tuna steaks on top of a spinach salad on a white plate.

Ready to make an amazingly fresh, delicious vinaigrette, in a matter of minutes? Go for it!

And don’t forget, when you make it be sure to take a picture, post it on Instagram, and tag @howtofeedaloon and #howtofeedaloon!

A jar of strawberry vinaigrette next to three fresh strawberries and a red napkin.

Strawberry Vinaigrette

This is an amazing dressing, deep with Asian-inspired flavors...strawberry, rice wine, mirin, mustard..and more. Just amazing...and not one note overpowers the other. And it comes together in minutes!
Print Pin Rate
Course: Dressing
Cuisine: Asian / American, Japanese
Keyword: Easy strawberry vinaigrette, Strawberry, Vinaigrette
Prep Time: 5 minutes
Total Time: 15 minutes
Servings: 12 people
Calories: 88kcal

Equipment

  • Blender or food processor

Ingredients

  • 3 strawberries fresh, washed and stems removed, halved
  • ¾ cup rice vinegar
  • 2 tsp mirin
  • 2 tsp sugar
  • ½ tsp mustard powder
  • 1 tsp Kosher salt
  • ¼ cup sesame oil
  • ¼ cup extra-virgin olive oil

Instructions

  • In a blender or food processor, add the strawberries, rice vinegar, mirin, sugar, mustard powder, and salt.
  • Puree on high until smooth...about 30 seconds to 1 minute.
  • With the blender still running, slowly add the oil in a steady stream until well blended.
  • Transfer to a jar with a tight-fitting lid. Serve at once or refrigerate for up to 2 days.

Video

Notes

Rice vinegar and mirin can be found in the Asian section of most well-stocked supermarkets.  Substitutes: White wine vinegar for the rice vinegar and dry sherry or sweet marsala for the mirin.  NOTE: Mirin has very low alcohol content, whereas sherry and marsala will have higher levels.
Frozen strawberries can be used if fresh are not available. 
The vinaigrette can be kept in the refrigerator for up to 1 week, but is at its freshest when served immediately, or within 2 days.  
We recommend that if not serving immediately, let the dressing come to room temperature before serving.

Nutrition

Calories: 88kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 201mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 1mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

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