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Almond Strawberry Vinaigrette in a small bottle, a bowl of salad in the background, surrounded by strawberries, almonds and basil.

Almond Strawberry Vinaigrette

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5 from 16 reviews

  • Author: Sonja Goeden
  • Total Time: 10 minutes
  • Yield: 8 1x
  • Diet: Vegan

Description

With strawberries being in season, this makes a fruity and creamy oil-free, nut-based dressing, which goes brilliant with pretty much any mixed salad. Apart from having much more flavour from strawberries and almonds and a creamier texture, the calories are a good bit lower than a classic vinaigrette made with olive oil, while providing fibre and protein, which the classic version doesn’t have. So, if you are trying to lose weight, that’s a clear win.

Ingredients

Units Scale
  • 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

  1. 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.
  2. Rinse the strawberries under cold water and remove the stems.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Equipment

Notes

The equipment section may contain affiliate links to products I know and love. 

This dressing will keep in a lidded jar in the fridge for about 4 days to 1 week.

  • Prep Time: 10 minutes
  • Category: Dressing, Salad
  • Method: Blender
  • Cuisine: American

Nutrition

  • Calories: 72
  • Sugar: 4
  • Sodium: 8
  • Fat: 5
  • Saturated Fat: 0.3
  • Carbohydrates: 6
  • Fiber: 1
  • Protein: 2

For The Pleasure Of Eating

Let me know if you made it. I'd love to read your thoughts.

Find it online: https://forthepleasureofeating.com/almond-strawberry-vinaigrette/