Name: Creamy Strawberry Salad Dressing with Greek Yogurt
Prep time: 15 min
Total time: 15 min
Ingredients: 1 cup fresh (or frozen) unsweetened strawberries (unsweetened strawberries); ¼ cup apple cider vinegar; 1 tablespoon coconut aminos or lite soy sauce; 4 packets artificial sweetener ((or use a tablespoon of maple syrup or sugar)); ½ teaspoon onion powder; 1 tablespoon fresh lemon juice (half of a small lemon); ¼ cup plain Greek yogurt; 1 tablespoon Dijon mustard; ½ cup olive or avocado oil; ¼ cup water (may need to add more water after dressing has chilled to make it pourable.)

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Sneak Preview: This Creamy Strawberry Salad Dressing is a slightly sweet, yogurt-based treat that pairs perfectly with fruit, lettuce, or spinach.

Creamy Strawberry Salad Dressing sitting beside spinach salad and strawberries

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I used to stock up on strawberry yogurt salad dressing whenever I found it at the store. But the ingredient list and price always made me hesitate. My homemade attempts never hit the mark—until now!

Nutritionally speaking, Greek yogurt adds a protein boost; each 2-tablespoon serving is just 91 calories. Use fresh or frozen berries, cooked or uncooked—it’s up to you!

Shared & Loved
“I found this much better without adding the sweetener/sugar. Overall, SO delicious!!”–LEPTOSIPHAN

Ingredients & Substitutions

STRAWBERRIES: Fresh or frozen unsweetened; blueberries or raspberries also work.

VINEGAR: Apple cider preferred; substitute white, white wine, or balsamic vinegar.

COCONUT AMINOS OR LITE SOY SAUCE: Coconut aminos is gluten-free and won’t taste like coconut; swap with lite soy sauce.

SWEETENER: Stevia preferred; swap with sugar-free sweeteners, sugar, or honey.

ONION POWDER: My substitute for fresh onions; yellow, white, or red onions work for a fresh flavor.

LEMON JUICE: Fresh or frozen preferred; bottled only if necessary.

GREEK YOGURT: Commercial or homemade; substitute regular yogurt or sour cream—adjust water for consistency.

DIJON MUSTARD: Swap dry or prepared mustard for Dijon.

OIL: Avocado or olive oil preferred; swap with vegetable or canola oil.

How To Make Strawberry Salad Dressing with Yogurt

⬇️ Jump to the recipe below for exact amounts and detailed instructions.

frozen strawberries before cooking. — **Add vinegar and cook in microwave**

Adding remaining ingredients for Strawberry Dressing. — **Add vinegar and cook in microwave**

Note: If you use fresh strawberries and prefer uncooked ones, skip step #1. Chop them first, then add them to the mixing bowl before proceeding to step 2.

Creamy Strawberry Salad Dressing with Greek Yogurt

By Paula Rhodes

This creamy strawberry salad dressing is made with Greek yogurt, vinegar, and your choice of sweetener. Use fresh or frozen berries—cooked or uncooked—for a quick, low-calorie dressing that’s perfect on greens or fruit.

5 from 17 votes

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Video

Prep time: 15

Total time: 15

Ingredients

1 cup (166 g) fresh (or frozen) unsweetened strawberries unsweetened strawberries
¼ cup (58 g) apple cider vinegar
1 tablespoon (15 g) coconut aminos or lite soy sauce
4 packets (4) artificial sweetener (or use a tablespoon of maple syrup or sugar)
½ teaspoon onion powder
1 tablespoon fresh lemon juice half of a small lemon
¼ cup (70 g) plain Greek yogurt
1 tablespoon Dijon mustard
½ cup (109 g) olive or avocado oil
¼ cup (57 g) water may need to add more water after dressing has chilled to make it pourable.

Instructions

Cook the Strawberries (Optional): Place 1 cup (166 g) fresh (or frozen) unsweetened strawberries and ¼ cup (58 g) apple cider vinegar in a 1-quart (or larger) microwave-safe bowl. Microwave 4–5 minutes on HIGH (add 1 minute if frozen). No stirring needed.
Add Remaining Ingredients: Remove berries from microwave. Add 1 tablespoon (15 g) coconut aminos or lite soy sauce, 4 packets (4) artificial sweetener, ½ teaspoon onion powder, 1 tablespoon fresh lemon juice, ¼ cup (70 g) plain Greek yogurt, 1 tablespoon Dijon mustard, ½ cup (109 g) olive or avocado oil, and ¼ cup (57 g) water.
For Fresh Berries: Combine 1 cup (166 g) fresh (or frozen) unsweetened strawberries to a medium-sized mixing bowl along with ¼ cup (58 g) apple cider vinegar, 1 tablespoon (15 g) coconut aminos or lite soy sauce, 4 packets (4) artificial sweetener, ½ teaspoon onion powder, 1 tablespoon fresh lemon juice, ¼ cup (70 g) plain Greek yogurt, 1 tablespoon Dijon mustard, ½ cup (109 g) olive or avocado oil, and ¼ cup (57 g) water.
Blend Until Smooth: Use an immersion or regular blender to puree. Add more water if needed to reach desired consistency.
Chill Before Serving: Store covered in the refrigerator until ready to use.

Notes

The coconut aminos will not give this dressing a coconut flavor. It’s a great soy-free substitute for soy sauce.
Add more or less sweetener or sugar, depending on your tastes.
Add water if the dressing thickens as it sits in the refrigerator. The more water you add, the fewer calories per tablespoon.

Equipment

Nutrition

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

FAQs

What’s the difference between this and a vinaigrette?
This creamy version uses Greek yogurt for richness, while vinaigrettes are oil and vinegar-based.

Can I freeze it?
No. Yogurt-based dressings tend to separate when thawed.

How should I store it?
Keep refrigerated. It’s good for about 2 weeks.

What kind of salad goes best with it?
Spinach or mixed greens with fruit (especially strawberries). Also tasty over plain fruit salad.

Can I add poppy seeds?
Absolutely. Adds a bit of crunch and looks great too.
? Store poppy seeds in the fridge to keep them from going rancid.

It’s too thick—what now?
Whisk in a tablespoon of water at a time until pourable.

Final Thoughts

This recipe takes a bit more effort, but it’s a great way to use up a few extra strawberries from the fridge or freezer. You won’t need the recipe once you’ve made it a couple of times.

If you’ve made this recipe before, note that I’ve adjusted the oil to make the dressing creamier and smoother. Feel free to cut it back if you prefer!

Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!

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Paula Rhodes, owner

As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.

4.71 from 17 votes (16 ratings without comment)

6 Comments

Leptosiphon says:

at

I found this much better without adding the sweetener/sugar. Overall, SO delicious!!

1. Paula says:
  
  at
  
  So happy you liked it. Sugar and sweetener are always optional. A lot depends on how sweet your fruit is naturally, and of course, the intensity of your sweet tooth.
  
Carol Kato says:

at

What is a serving size? 2 tablespoons? 1 tablespoon? 1 teaspoon?
I’m food tracking, so before I make this, that Lifetime will be helpful.

1. Paula says:
  
  at
  
  2 tablespoons
  
Becky says:

at

YUM! I have never had this dressing, but what’s not to like? I actually have a wicked sweet tooth, and I bet this would help me with that on occasion. I bet it would be good on a kale salad as well. I am a bit of a kale junkie since I truly like the bitter greens. I will try this very soon, Paula, and thanks for the recipe!

1. Paula says:
  
  at
  
  Yes, Becky! I’m guessing it would be delicious on kale, although I’m not a kale junkie. I should follow your example.