Processed salad dressing rubs me the wrong way. You go to all the trouble of putting together a healthy salad only to douse it in fatty, highly processed store-bought dressing. I don’t see the point, but maybe it’s just me. So I gave this strawberry vinaigrette a try.
Salad dressing is easy to whip up even if you’re not the greatest in the kitchen, and you get the opportunity to choose precisely what you’re putting on your salad and into your body. This goes for all homemade cooking, which is one of the reasons why I fell in love with being in the kitchen in the first place. Today, we’re explicitly talking about salad dressing. To be more specific: strawberry vinaigrette (but you already knew that).
This sweet, tangy dressing gives your salad a flavourful explosion in every bite. It’s perfect for a hot summer picnic or an evening on the patio. The best part–the strawberries provide a creamy texture without all the additives that store-bought dressings contain.
- 1/2 pound of strawberries
- 1 tablespoon of raw honey
- 2 tablespoons of apple cider vinegar
- 2 tablespoons of extra virgin olive oil
- Juice of 1 lemon
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- 1/8 teaspoon flax seeds
- In a blender, puree ingredients together until smooth.
- Pour into a sealed container and put in the refrigerator for up to 1 week.
You can use whatever seeds you desire, for example, flax seeds, poppy seeds, or chia seeds. These would all be good, but it's also totally optional. Seeds give the dressing an extra crunch, and some even offer added nutrients-win!