Summer Strawberry Avocado Salad with a Creamy Maple Poppyseed Dressing
THE salad of the summer!
This salad is absolutely incredible, and the dressing makes it even better. I made it for a dinner party that I recently catered and it was a huge hit, even for the ones who typically don’t like salads or plant based alternatives. I honestly just winged it by exploring the bulk section at my grocery store, which is always where I go when looking for extra salad toppings. If you can’t find figs at the store, try any dried fruit instead - dates or raisins would probably be a comparable replacement. And if you don’t like strawberries, try blueberries instead. You could also replace the sunflower seeds with any raw nuts or seeds of your choice, so get creative!
I will say, the key to making this delicious as a vegan salad is finding the right cheese to use. Violife’s feta cheese is by far the best vegan cheese I’ve ever tasted, and is honestly creamier than many of the dairy filled options I’ve had in the past. But if you’re not vegan or dairy free, any feta or even goat cheese will work.
It’s easy, it’s delicious, and it’s a crowd pleaser. Go make it and see for yourself!
RECIPE:
Ingredients:
1 bag or package of spring mix
1 bag of arugula
1/2 red onion, thinly sliced
1/2 container of fresh strawberries, quartered
1-2 avocados, sliced
1/2 cup dried Turkish figs
1/4 cup raw sunflower seeds
1/2 cup vegan feta cheese
Dressing
1 single-serve plain dairy free yogurt (preferably coconut or something higher in fat and thicker, I used Cocojune)
3 tbsp apple cider vinegar
2 tbsp maple syrup
1 tbsp olive oil
1-2 tbsp poppyseeds
Water to thin
Directions:
Mix dressing ingredients in a small bowl or mason jar. Add spring mix and arugula to a bowl, and mix in remaining ingredients, leaving some of each to top the salad. Toss until all ingredients are combined, then add leftover ingredients on top.
When ready to serve, pour dressing on top and mix until the entire salad is coated.