Strawberry Basil Lime Balsamic Vinaigrette

Strawberry Basil Lime Balsamic Vinaigrette

Fresh strawberries and basil blend into a tangy, bright balsamic vinaigrette with a lime kick.

Total 10 min Makes 16 oz Calories 110/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This vinaigrette purees ripe strawberries with fresh basil, lime juice, and balsamic vinegar into a smooth, pourable dressing. The sweetness of the fruit balances the sharp vinegar and citrus, while olive oil rounds out the texture. It works well drizzled over mixed greens, grilled chicken salads, or caprese-style plates in spring and summer.

Ingredients

  • 1 cup fresh strawberries, hulled and halved
  • 1/4 cup fresh basil leaves
  • 1/4 cup balsamic vinegar
  • 2 tablespoons fresh lime juice
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. Add the strawberries, basil leaves, balsamic vinegar, lime juice, honey, salt, and pepper to a blender or food processor.

  2. Blend on high until the strawberries and basil are fully pureed and the mixture is smooth, about 30 seconds.

  3. With the blender running on low speed, slowly pour in the olive oil in a steady stream until the vinaigrette is emulsified and slightly thickened.

  4. Taste and adjust seasoning with additional salt, pepper, or honey as needed.

  5. Pour the vinaigrette into a 16-ounce jar or bottle with a tight-fitting lid and refrigerate until ready to use.

  6. Shake well before serving, as the dressing will naturally separate upon standing.

Rate this recipe

★ 4.8 (1)

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    Strawberry Basil Lime Balsamic Vinaigrette

    This vinaigrette purees ripe strawberries with fresh basil, lime juice, and balsamic vinegar into a smooth, pourable dressing. The sweetness of the fruit balances the sharp vinegar and citrus, while olive oil rounds out the texture. It works well drizzled over mixed greens, grilled chicken salads, or caprese-style plates in spring and summer.

    10 min 16 oz 110 cal

    Ingredients

    • 1 cup fresh strawberries, hulled and halved
    • 1/4 cup fresh basil leaves
    • 1/4 cup balsamic vinegar
    • 2 tablespoons fresh lime juice
    • 1/2 cup extra-virgin olive oil
    • 1 tablespoon honey
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground

    Method

    1. 1

      Add the strawberries, basil leaves, balsamic vinegar, lime juice, honey, salt, and pepper to a blender or food processor.

    2. 2

      Blend on high until the strawberries and basil are fully pureed and the mixture is smooth, about 30 seconds.

    3. 3

      With the blender running on low speed, slowly pour in the olive oil in a steady stream until the vinaigrette is emulsified and slightly thickened.

    4. 4

      Taste and adjust seasoning with additional salt, pepper, or honey as needed.

    5. 5

      Pour the vinaigrette into a 16-ounce jar or bottle with a tight-fitting lid and refrigerate until ready to use.

    6. 6

      Shake well before serving, as the dressing will naturally separate upon standing.