Creamy Strawberry Salad Dressing with Greek Yogurt
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.
12
servings
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 (½ teaspoon) onion powder
- 1 tablespoon (1 tablespoon) fresh lemon juice - half of a small lemon
- ¼ cup (70 g) plain Greek yogurt
- 1 tablespoon (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 fresh (or frozen) unsweetened strawberries and ¼ cup 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 coconut aminos or lite soy sauce, 4 packets artificial sweetener, ½ teaspoon onion powder, 1 tablespoon fresh lemon juice, ¼ cup plain Greek yogurt, 1 tablespoon Dijon mustard, ½ cup olive or avocado oil, and ¼ cup water.
- For Fresh Berries: Combine 1 cup fresh (or frozen) unsweetened strawberries to a medium-sized mixing bowl along with ¼ cup apple cider vinegar, 1 tablespoon coconut aminos or lite soy sauce, 4 packets artificial sweetener, ½ teaspoon onion powder, 1 tablespoon fresh lemon juice, ¼ cup plain Greek yogurt, 1 tablespoon Dijon mustard, ½ cup olive or avocado oil, and ¼ cup 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.
Nutritional Information
Serving: 1 | Calories: 91kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 0.3mg | Sodium: 45mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 0.1mg