Creamy Strawberry Salad Dressing with Greek Yogurt
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!
What Makes This One Worth Sharing
- Save money and calories with homemade dressing.
- Serve over romaine, spinach, or fresh fruit.
- A good way to recycle aging berries
Shared & Loved
“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:
- Commercial or homemade Greek yogurt
- Substitute regular yogurt or sour cream—adjust water to match 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
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.
Creamy Strawberry Salad Dressing with Greek Yogurt
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 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
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. I like to store it in individual servings and carry it to work for my daily “salad in a jar.”
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!
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.