You’re going to appreciate all the money and calories you save by making Strawberry Yogurt Salad Dressing at home. Try it served over vacuum-packed romaine lettuce, fresh spinach or salad greens combined with homemade trail mix, blue cheese or feta, sliced avocados and/or dried cranberries.
Strawberry Yogurt 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.
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.
- Using frozen berries means they are conveniently available at any time of the year. Buy strawberry pieces to save money.
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:
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- 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)
- 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.
- Remove berries from the microwave and add remaining ingredients.
- Use an immersion blender, food processor, or a regular blender to combine until smooth. Stir in water as needed.
- 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.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 53 Total Fat: 4.9g Sodium: 60.4mg Carbohydrates: 2.2g Fiber: 0.3g Sugar: 1.2g Protein: 0.5g