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Creamy Low-Calorie Strawberry Yogurt Salad Dressing (+Video)

You’re going to appreciate all the money and calories you save by making Low-Calorie Strawberry Yogurt Salad Dressing at home. Try it served over vacuum-packed romaine lettuce, fresh spinach or salad greens. Add blue cheese or feta, sliced avocados, and/or dried cranberries for a fantastic salad.

Strawberry Yogurt Salad Dressing sitting beside spinach salad and strawberries

Recipe Inspiration

Strawberry Salad Dressing has been an obsession with me for a couple of years now. I used to empty the shelf at Walmart anytime they had it in stock. 

However, my conscience bothers me when I read the ingredient list and look at the price. Attempts to create my own version at home were never quite good enough–until now.

Recently, while updating blog posts from the past, I was reminded of the dressing recipe attached to an old post entitled “Sophisticate Your Salad with Radicchio.”  After some experimentation, this version of Strawberry Yogurt Salad Dressing was born.

Should I use fresh or frozen strawberries?

You can use either. It’s a good way to use fresh berries a little past their prime. Make sure to throw away any with mold or soft spots.

Using frozen berries means they are conveniently available at any time of the year. Buy strawberry pieces to save money.

Why cook the strawberries?

Cooking the strawberries results in dressing that stays fresh longer (at least two weeks), has a better texture, and boasts a concentrated strawberry flavor. Microwave the berries to cook them quickly.

No stirring needed. Of course, you can cook them on the stove if you prefer.

About the yogurt

  • Substitute any unflavored yogurt for the Greek yogurt specified in the recipe. However, substituting thinner or thicker yogurt may require an adjustment in the amount of water you add at the end.
  • No yogurt in the house? Try substituting sour cream for the yogurt. Or make homemade yogurt.
  • Yogurt gets thicker as it chills. Consequently, don’t hesitate to add more water if your dressing is too thick after refrigeration.

How to make Strawberry Yogurt Salad Dressing

frozen strawberries before cooking
Measure out strawberries and cook in the microwave (or on top of the stove if you prefer.)
adding oil
Add remaining ingredients.
using an immersible blender to mix up dressing
Use an immersion blender (or a food processor or regular blender) to combine ingredients until smooth.
Strawberry Yogurt Salad Dressing in a bowl--completed
Store in the refrigerator.

More recipes for salad lovers

Pin the picture below to save for later.

Strawberry Yogurt Salad Dressing-in a pitcher

Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at

Thank you for visiting!

Strawberry Yogurt Salad Dressing--in a pitcher

Low-Calorie Strawberry Yogurt Salad Dressing

Yield: 12 servings
Prep Time: 15 minutes
Total Time: 15 minutes

Making your own Strawberry Yogurt Salad Dressing at home is a tasty but healthy way to dress your salad.


  • 1 cup fresh or frozen (unsweetened) strawberries
  • 1/4 cup apple cider vinegar
  • 1 tablespoon coconut aminos or lite soy sauce
  • 10 drops liquid stevia (may sub your favorite sweetener or 1 tablespoon maple syrup or sugar)
  • 1/2 teaspoon onion powder
  • 1 tablespoon fresh lemon juice (half of a small lemon)
  • 1/4 cup plain, unflavored, Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1/4 cup olive or avocado oil
  • 1/4 cup water (may need to add more after dressing is chilled to make it pourable)


  1. Place berries and vinegar into a micro-wave safe bowl no smaller than 1 quart-size. Microwave for 4 minutes on HIGH (add a minute if berries are frozen). No stirring necessary.
  2. Remove berries from the microwave and add remaining ingredients.
  3. Use an immersion blender, food processor, or a regular blender to combine until smooth. Stir in water as needed.
  4. Store in the refrigerator. Stays fresh up to 2 weeks.


The coconut aminos will not give this dressing a coconut flavor. It's a great soy-free substitute for soy sauce.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 53Total Fat: 4.9gSodium: 60.4mgCarbohydrates: 2.2gFiber: 0.3gSugar: 1.2gProtein: 0.5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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Carol Kato

Thursday 12th of December 2019

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.


Friday 13th of December 2019

2 tablespoons


Thursday 18th of October 2018

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!


Friday 19th of October 2018

Yes, Becky! I'm guessing it would be delicious on kale, although I'm not a kale a junkie. I should follow your example.