Strawberry Spring Salad

Just a big bowl of springtime vibes over here! This Strawberry Spring Salad is filled with perfect little bites of fresh, spring produce. As soon as Daylight Savings hits & that extra hour of sun comes shining through it’s spring. Okay, maybe not officially (blah, blah spring equinox, whatever) but it sure feels like it. Especially when the produce starts exploding in the stores. Now, thanks to science & technology, we can get most fruits & vegetables year round. But, if we are speaking frankly (& well that’s pretty much the only way I know how) produce doesn’t always taste great year round. Sure it’s there & available which is great but there is always that special peak season for produce. That time when the strawberries are super bright, juicy & delectably sweet. Nature’s candy for sure!

Right now strawberries are having a moment. I may or may not be going through 1-2 containers a week. They are just so good! They are packed with vitamin C, manganese, folate, potassium & fiber. What’s not to love? And a strawberry paired with a balsamic reduction…delish! We made this as a light dinner, but if you want to make it a true main dish you could add some additional proteins like baked tofu, chickpeas or tempeh. Not in the mood to cook at all? Simply add some hemp, chia or flax seeds. You’ll get that added protein & fiber without any cooking or additional dish washing. Add or subtract any of your favorite toppings & enjoy!

Here are some other ideas for salads that you might enjoy…

Grilled Radicchio Citrus Salad

Harvest Gem Salad

Crisp Pear Salad

Print Recipe

Strawberry Spring Salad

This Strawberry Spring Salad is such a quick & simple lunch or dinner idea for the perfect springtime bites.

Prep Time5 minutes mins

Cook Time8 minutes mins

Course: Dinner, Lunch, Salad

Keyword: salad, strawberry, vegan, vegetarian

Servings: 2

Ingredients

• 4 cups arugula sub spinach or kale
• 1 cup strawberries, sliced
• 1/2 cup almonds
• 1 avocado, sliced
• 1/4 cup vegan feta
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• 1/2 cup balsamic vinegar
• 1 tbsp brown sugar

Instructions

• Begin by making the balsamic reduction. In a small saucepan over medium high heat add the vinegar & sugar stirring well to dissolve. Bring to a low boil & reduce the heat to low & let it simmer for 5-8 minutes stirring frequently. The sauce will reduce in size & thicken up. Remove from heat. Set aside.
• While the reduction simmers, slice the strawberries & avocados.
• Add all salad ingredients to a large bowl. Toss & add balsamic reduction or serve on the side.

Notes

Choose your favorite greens.  Spinach & kale would be great alternatives if arugula is not your favorite.

Want to turn this salad into a heartier meal?  Add some more protein.  Feel free to toss in some baked tofu, tempeh or even chickpeas.  Not feeling like any additional cooking?  No problem, you could add some hemp, chia or flax seeds to the salad for that added boost of protein & fiber.

The balsamic reduction is more of a glaze than a typical vinaigrette.  If you are avoiding added sugars feel free to omit the sugar, it will take a few minutes longer for the sauce to thicken so just make note.  If you prefer more of a vinaigrette you could either add a bit of olive oil to the reduction & whisk well or if you want to go the route of no-cooking required simply mix a bit of balsamic vinegar, olive oil & maybe a bit of dijon to create a simple vinaigrette.

Enjoy!