Vibrant strawberry-basil vinaigrette will level up your salads! It's a beautiful, sweet-tart dressing that you make in minutes in the blender.
Y'all, you know that I love blender sauces and dressings. This strawberry-basil vinaigrette is the latest addition to my blender sauce repertoire. And you are going to love it!
Table of Contents
Recipe notes
Truly, this recipe is as easy as making a smoothie. Just toss all of your ingredients into the blender, and puree until smooth. Then, use it to top all of the salads!
I did want to talk about the oil in this dressing. I do not recommend using olive oil.
Olive oil is certainly healthy, but putting this much olive oil into the blender can give your vinaigrette a bitter flavor.
That bitterness isn't always an issue, but it can be in this recipe. Strawberry-basil vinaigrette has a lightly sweet, delicate flavor, and the bitterness can come through, which can ruin it.
Choose a neutral oil, like sunflower, instead. You'll be glad that you did!
How to serve and store it
Strawberry-basil vinaigrette is lovely on all of the salads! I specifically developed this dressing to top my crispy tofu salad, a simple green salad with crispy pan fried tofu and strawberries.
Really, though, it's lovely on any green salad, though!
Store leftovers right in the refrigerator, where it will keep for about a week. It will separate in the fridge, so give the dressing a stir or shake before serving.
Strawberry-basil vinaigrette
Ingredients
- 1 cup strawberries - stems removed
- 2 tablespoons agave nectar
- ⅓ cup apple cider vinegar
- ⅓ cup sunflower oil
- ¼ cup basil leaves - loosely packed
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine all of the dressing ingredients in your blender or food processor, and puree until smooth.
Have a question? Tried this recipe? Share your thoughts!