Looking to elevate your spring salads? This paleo strawberry vinaigrette brings bright, seasonal fruitiness to the table. It’s simple to make and strikes a lovely balance of sweet and tangy.
I’ve always loved vinaigrettes. It started with a bottled raspberry vinaigrette that I used to buy, and while it’s flavorful and pairs well with both spinach and kale, it’s pricey. Homemade dressings, though, beat store-bought options every time — especially when you use wholesome ingredients like raw apple cider vinegar and raw honey.
I wanted a dressing that made eating a big bowl of dark leafy greens more enjoyable, so I set out to make my own. While I love homemade ranch for many salads, it’s not the best match for hearty greens like kale — nobody wants to massage ranch into kale leaves.
I didn’t have raspberries when I ran out of the bottle I used to buy, but I did have strawberries. Necessity led to invention, and the paleo strawberry vinaigrette turned out fantastic.
This dressing is incredibly clean — just four main ingredients: strawberries, apple cider vinegar, honey, and olive oil. It’s bright, fresh, and easy to adjust to your taste.
My favorite combination is kale or spinach topped with walnuts (essential!), crumbled feta, and a few dried cranberries if I’m feeling indulgent. The dressing adds the right amount of tartness and fruity sweetness.
Other toppings that pair nicely are fresh strawberry slices, blueberries, or mandarin segments. If you haven’t tried fruit in your salad yet, give it a go — the contrast of textures and flavors is delightful.
Paleo Strawberry Vinaigrette Salad Dressing
If you want a delicious, homemade salad dressing this spring, this strawberry vinaigrette is a standout: fresh, simple, and full of flavor.
- Author: Elise
Ingredients
- 2 cups strawberries, capped and washed
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons olive oil
- 2 Tablespoons honey (to taste)
Instructions
- Place the strawberries in a food processor or blender and puree until smooth.
- With the motor running, drizzle in the apple cider vinegar, olive oil, and honey. Pulse until the dressing is fully combined and smooth. Taste and adjust honey or vinegar as needed.
- Transfer to a tight-lidded bottle and refrigerate. The vinaigrette will keep for up to two weeks. Shake well before using.