Ingredients
Method
- Wash and thoroughly dry strawberries, then remove hulls and quarter each berry for easier blending.
- Add quartered strawberries, balsamic vinegar, honey (or maple syrup), stone ground mustard, salt, and pepper to a food processor or high-speed blender.
- Pulse a few times to break down strawberries, then blend until mixture is mostly smooth.
- With processor running, slowly drizzle in avocado oil through the feed tube to create a proper emulsion.
- Continue processing for 1-2 minutes until completely smooth and well combined.
- Taste and adjust seasoning - add more honey for sweetness, balsamic for tang, or salt to balance flavors.
- Transfer to an airtight container and refrigerate until ready to use.
Nutrition
Notes
- Choose ripe, fragrant strawberries at peak season for the best flavor and natural sweetness
- Invest in quality balsamic vinegar - it's the backbone of this dressing and cheap versions can taste harsh
- Stone ground mustard creates better emulsification than regular yellow mustard and adds wonderful texture
- The dressing will keep refrigerated for 5-7 days in an airtight glass jar or container
- Natural separation is normal - simply shake vigorously before each use
- Let dressing come to room temperature for 10 minutes before serving for best flavor
- For vegan version, substitute pure maple syrup for honey
- Try this as a marinade for grilled chicken, salmon, or pork tenderloin
- Double the recipe for meal prep - it's perfect for weekly salad preparation