Strawberry Miso Vinaigrette for Spring Salads
Create a balanced vinaigrette combining sweet strawberries and savory white miso, perfect for light spring greens and vegetable medleys.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: About 1.5 cups
- Category: Dressing
- Method: Blending
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Scale
- 1 cup fresh strawberries, hulled and roughly chopped
- 1/4 cup white or yellow miso paste
- 1/4 cup rice vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon Dijon mustard
- 1/2 cup neutral oil, such as grapeseed or avocado oil
- 1 teaspoon fresh ginger, grated
- Pinch of black pepper
Instructions
- Place the chopped strawberries, miso paste, rice vinegar, honey or maple syrup, Dijon mustard, grated ginger, and black pepper into a blender.
- Blend the mixture until it is mostly smooth.
- With the blender running on low speed, slowly drizzle in the neutral oil until the vinaigrette emulsifies and thickens slightly.
- Taste the dressing. If you prefer it thinner, add one teaspoon of water at a time until the desired consistency is reached.
- Transfer the vinaigrette to an airtight container. It will thicken more as it chills.
- Allow the dressing to rest in the refrigerator for at least 30 minutes before serving to let the flavors combine.
Notes
- This dressing pairs well with salads containing goat cheese, toasted nuts, or thinly sliced radishes.
- Use white miso for a milder, sweeter umami base that complements the strawberries best.
- If you do not have a blender, mash the strawberries very well before whisking all ingredients together vigorously.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 95
- Sugar: 6
- Sodium: 280
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 2
- Cholesterol: 0