Almond Strawberry Vinaigrette
Introducing Almond Strawberry Vinaigrette – a fruity, and creamy oil-free dressing that perfectly complements any mixed salad. Made with fresh, in-season strawberries and wholesome almonds, this dressing not only brings out a burst of flavor but also offers a healthier alternative to traditional vinaigrettes. With lower calorie content compared to olive oil-based dressings and the added benefits of fiber and protein, this dressing is a clear winner for those on a weight loss journey.
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Why You Will Love This
Strawberries with Balsamic and Basil
Sounds weird? If you never had Strawberries with balsamic vinegar, grab one right now and dip it just slightly into the balsamic. Have your life changed. Now grab another strawberry. Dip into the balsamic and add a piece of basil. Have that combo with some fresh mozzarella. You are welcome.
All of that rolled into a dressing tasting of the first warm summer days.
Nut Based Dressings For Better Nutrition And Lower Calories
Having tried fruit based vinaigrettes before, I always found them a little watery. And of course oil based vinaigrettes are fairly high calorie. In comparison:
Classic Vinaigrette (Olive Oil and White Wine Vinegar):
Calories: Approximately 132-140
Fat: Approximately 14-15 grams
Protein: Approximately 0 grams
Carbohydrates: Approximately 0 grams
Fiber: Approximately 0 grams
Compared to my Almond Strawberry Vinaigrette:
Calories: 72kcal
Fat: 5g
Protein: 2g
Carbohydrates: 6g
Fiber: 1g
You can easily see the benefits here. Then I discovered nut based dressings while reading “Eat to Live” by Joel Fuhrman and my dressing game changed daramatically and helped me lose 70lb within a year.
Not only does the almond base add additional flavour and nutrition, it also is lower calories. Contrary to the Nutritarian approach however, I do add salt to my recipes.
Which brings me back to the pleasure aspect of this blog. Salt elevates the flavours of ingredients, so to me it is important. If you are on a low sodium diet, you could add more balsamic vinegar, since acidity is perceived as salty by our taste buds.
Quick and Easy Preparation without Blender
For those without a high-speed blender, fear not! You can still enjoy this creamy dressing by using a regular blender, although the consistency may differ slightly. Alternatively, substitute almond butter for a smoother texture, though due to small amount of oil added to almond butter, it might not be oil free anymore (depending on the product you choose, adjusting the quantities to match the weight of the almonds. Feel free to experiment and find what works best for you.
The Ingredients
- Raw almonds soaked. Ideally overnight.
- Water – Makes the almonds into a dressing instead of nut butter
- Balsamic vinegar – The probably perfect topping for strawberries. No really. Better than cream. I’m willing to bet.
- Strawberries – Giving the dressing an incredible fruitiness tasting of warm early summer days
- Dijon mustard – Adds a bit of tang
- Fresh basil leaves – Surprising, but the pairing works incredibly well. Its subtle clove-like notes enhancing the berries’ flavour.
The Process
- Place the raw almonds in a bowl * and cover them with water. Let them soak for at least 4 hours or overnight. This will soften the almonds and make them easier to blend. Alternatively pour freshly boiled water over them and let them stand for a minimum of 1h.
- Rinse the strawberries under cold water and remove the stems.
- Drain the soaked almonds and add them to a high-speed blender such as Vitamix* or Nutribullet* (preferred option for a smooth dressing) or food processor *. Add the strawberries, water, balsamic vinegar, Dijon mustard, and a few basil leaves. Blend until you achieve a smooth and creamy consistency. You may need to scrape down the sides of the blender occasionally to ensure everything is well mixed.
- Taste the vinaigrette and season with salt and pepper according to your preference. Add a little at a time, tasting as you go, until the flavour is balanced to your liking.
- Transfer the Almond Strawberry Vinaigrette to a jar or container with a tight-fitting lid. Store it in the refrigerator for up to one week. When ready to serve, drizzle the vinaigrette over salads (like my Strawberry Black Pudding Salad), roasted vegetables, or grilled meats. Shake well before each use to ensure the ingredients are well mixed.
Meal Prep
To streamline my meal preparation, I prefer making a large jar of this Almond Strawberry Vinaigrette and storing it in the fridge. Rest assured, it stays fresh and flavorful for several days, allowing for easy and convenient use throughout the week.
Here Are Some Other Flavor Boosts You Might Enjoy:
Black Garlic Cashew Ranch Dressing
Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?
If you enjoyed this recipe, please share. It helps me a lot.
Almond Strawberry Vinaigrette
Equipment
- 1 High Speed Blender or
Ingredients
- 1/2 cup raw almonds soaked. Ideally overnight.
- 1/2 cup water
- 1/2 cup balsamic vinegar
- 1 cup strawberries
- 1/2 tsp Dijon mustard
- 2 tbsp fresh basil leaves
- Salt and pepper to taste
Instructions
- Place the raw almonds in a bowl * and cover them with water. Let them soak for at least 4 hours or overnight. This will soften the almonds and make them easier to blend. Alternatively pour freshly boiled water over them and let them stand for a minimum of 1h.
- Rinse the strawberries under cold water and remove the stems.
- Drain the soaked almonds and add them to a high-speed blender (preferred option for a smooth dressing) or food processor *. Add the strawberries, water, balsamic vinegar, Dijon mustard, and a few basil leaves. Blend until you achieve a smooth and creamy consistency. You may need to scrape down the sides of the blender occasionally to ensure everything is well mixed.
- Taste the vinaigrette and season with salt and pepper according to your preference. Add a little at a time, tasting as you go, until the flavour is balanced to your liking.
- Transfer the Almond Strawberry Vinaigrette to a jar or container with a tight-fitting lid. Store it in the refrigerator for up to one week. When ready to serve, drizzle the vinaigrette over salads, roasted vegetables, or grilled meats. Shake well before each use to ensure the ingredients are well mixed.
- Note: If you prefer a smoother vinaigrette, you can strain it through a fine-mesh sieve after blending to remove any almond or strawberry pulp, especially if you used a food processor instead of a high-speed blender.
