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 made with Greek yogurt, fresh or frozen strawberries, and pantry staples. Lightly sweet, tangy, and ready in 15 minutes—perfect for spinach salads or fruit.

Creamy Strawberry Salad Dressing sitting beside spinach salad and strawberries

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I used to stock up on strawberry yogurt dressing whenever I spotted it in the store—but the ingredient list and price always gave me pause. After plenty of trial and error, this homemade version finally hit the mark. It’s creamy, lightly sweet, and easy to make with Greek yogurt and real strawberries.

Readers Say…
“I found this much better without adding the sweetener/sugar. Overall, SO delicious!!”–LEPTOSIPHAN

Ingredients & Substitutions

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

VINEGAR: Apple cider preferred; white or white wine vinegar are fine

COCONUT AMINOS or LITE SOY SAUCE: Adds savory depth without sweetness

SWEETENER: Stevia, sugar, or honey—adjust to taste

GREEK YOGURT: Plain; substitute regular yogurt or sour cream

OIL: Olive or avocado 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

Too thick? Add water 1 tablespoon at a time until pourable.

Storage: Refrigerate up to 2 weeks.

Freezing: Not recommended—yogurt-based dressings separate.

Equipment

Nutrition

5-Star Ratings Are My Favorite!Your rating helps others find this recipe and keeps traditional favorites like this one easy to find.

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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6 Comments

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

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.

Reply

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.

Paula says:

at

2 tablespoons

Reply

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!

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.

Reply

Paula Rhodes, Owner and Author Salad in a Jar

Paula Rhodes, Home Economist & Owner

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