Gluten-Free, Vegan Strawberry Poppyseed Vinaigrette


Can y’all believe we are already two weeks away from the official start of Spring? Weather-wise, Spring has been in Nashville for almost a month even though I have been holding on to every last ounce of winter.

Today I couldn’t resist any more. It was too GORGEOUS outside. Bright sunshine, clear blue skies, 73 degrees, and yards full of daffodils and pansies already in bloom—the perfect weather for a picnic. And what’s a picnic without some fresh fruit. :)

This dressing is light, fresh and can be whipped together with minimal ingredients; ones you probably already have around the house.

With just enough sweetness to emphasize the strawberries, this dressing is the perfect compliment to any Spring or Summer dish.




  • 1 lb fresh strawberries, hulled and cut into halves, twice
  • 1-2 tsp of water
  • 1 tsp sugar
  • Pinch of salt
  • 2 tbsp olive oil
  • 1 tbsp poppyseeds
  • 1/2 tbsp balsamic vinegar
  • Additional salt and pepper to taste


  1. In small pot over medium heat, combine strawberries, sugar, salt and water. Stirring frequently, until the strawberries will begin to soften, roughly 6 minutes.
  2. Remove from heat and transfer to blender or food processor. Blend the strawberry mixture until it becomes a paste-like mash.
  3. Strain mixture through fine sieve to remove any remaining large chunks. Allow to cool.
  4. Combine strawberry juice with oil, vinegar, and poppy seeds.
  5. Salt and pepper to taste.

Store remaining dressing in airtight container.