Creamy Strawberry Salad Dressing for Fresh Fruit or Greens
Sneak Preview: This Creamy Strawberry Salad Dressing is a slightly sweet, yogurt-based treat that pairs perfectly with fruit, lettuce, or spinach. With Greek yogurt adding a protein boost, each 2-tablespoon serving is just 91 calories. Use fresh or frozen berries, cooked or uncooked—it’s up to you!
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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!
Three Reasons to Keep This Dressing in the Fridge
- Save money and calories with homemade dressing.
- Serve over romaine, spinach, or fresh fruit.
- A good way to recycle aging berries
Happy Cooks Speak Up
“I found this much better without adding the sweetener/sugar. Overall, SO delicious!!”–LEPTOSIPHAN
Ingredients and Substitutions
- STRAWBERRIES:
- Fresh or frozen unsweetened strawberries
- 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; it won’t make your dressing taste like coconut.
- Swap for lite soy sauce
- SWEETENER:
- Stevia preferred
- Swap with sugar-free sweeteners, sugar, or honey.
- ONION POWDER:
- Onion powder is my substitute for fresh onions
- Use yellow, white, or red onions for a fresh onion flavor.
- LEMON JUICE:
- Fresh or frozen juice is preferred
- Bottled lemon juice only if you’re desperate
- GREEK YOGURT:
- I make Greek yogurt at home
- Regular yogurt requires less water for correct consistency
- DIJON MUSTARD:
- Swap dry or prepared mustard for Dijon mustard
- OIL:
- My favorite is avocado oil or olive oil
- Swap vegetable or canola oil
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. They are usually sweeter than out-of-season strawberries.
Why Cook the Strawberries
If I have some frozen strawberries, I microwave them with vinegar first. I like using the microwave because no stirring is needed. Of course, you can cook them on the stove if you prefer. (Watch the video to see them cooked.)
It is not necessary to cook the berries at all. The color is more intense, and the flavor is fresher (at least when using fresh berries).
Directions for both are included in the recipe below.
About the Yogurt
- Substitute any unflavored yogurt for the Greek yogurt specified in the recipe. However, substituting thinner or thicker yogurt may require adjusting the amount of water you add at the end.
- No yogurt in the house? Try substituting sour cream for 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 Salad Dressing with Yogurt
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.
FAQ
Strawberry Vinaigrette: Lighter, typically made with oil, vinegar, and pureed strawberries.
Creamy Strawberry Dressing: Thicker, made with yogurt, mayonnaise, or sour cream, and can be thinned with water for a salad or kept thick for a dip.
The yogurt. Not only is it creamy, but Greek yogurt adds protein.
I don’t recommend it. Yogurt tends to separate during the thawing process.
Because of the perishable strawberries and yogurt, it must be refrigerated.
Traditionally, many people use strawberry dressing on spinach salad. It’s also good with mixed greens or fresh fruit. I like to store it in individual servings and carry it to work for my daily “salad in a jar.”
Add water and whisk well to make the dressing pourable.
One serving equals two tablespoons and contains 91 calories when using an artificial sweetener. If you prefer granulated sugar or honey, sweeten to taste.
Yes. They add textural and visual interest and are popular in strawberry salads.
Note: Did you know poppy seeds should be stored in the fridge to keep them from going rancid too quickly? It’s a fact.
Parting 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!
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Creamy Strawberry Salad Dressing Recipe
Video
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
- If you want to cook the strawberries: Place berries and vinegar into a microwave-safe bowl no smaller than one quart-size. Microwave for 4-5 minutes on HIGH (add a minute if berries are frozen). No stirring is necessary.
- Remove berries from the microwave and add remaining ingredients.
- For fresh strawberries: Add destemmed and coarsely chopped 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.
- Use an immersion blender, food processor, or a regular blender to combine until smooth. Stir in water as needed.
- Store in the refrigerator.
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.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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.