Strawberry Mint Salad Dressing blends sweet, cooling strawberries with fragrant spearmint and light apple cider vinegar, creating a soothing elixir for summer’s heat. The natural acidity of vinegar stimulates agni (digestive fire) without aggravating Pitta, thanks to the cooling nature of mint and the sweetness of strawberries. Olive oil offers grounding unctuousness that balances Vata and adds richness without clogging Kapha. This dressing is especially supportive during hot months, helping to cleanse and hydrate while gently stimulating the digestive system. Perfect for leafy greens, quinoa salads, or fresh fruit medleys, it brings harmony through a balance of taste and temperature.
Ingredients
1 c fresh strawberries, hulled and chopped
2 Tbsp fresh spearmint leaves
1 c homemade apple scrap vinegar (or raw apple cider vinegar)
½ c olive oil
Dash of Pink Himalayan Salt
Preparation/Cooking Steps
In a blender, combine strawberries, spearmint leaves, vinegar, and olive oil.
Blend on high until smooth and creamy. Pause to scrape down sides if needed.
Taste and adjust as desired — for more sweetness, add a touch of raw honey (Vata- and Pitta-balancing).
Pour into a glass jar and refrigerate. Shake well before each use to re-emulsify.
Doshic Adjustments
Vata: Add a pinch of salt and a drizzle of honey for more grounding and sweetness.
Pitta: Reduce vinegar slightly if highly sensitive.
Kapha: Add a pinch of black pepper or ginger powder to enhance warming and stimulation.
