Name: Vegan Strawberry Avocado Crunch Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Vegan
Ingredients: 5 ounces spring mix; 8 strawberries, sliced; 3 stalks celery, chopped; 1/2 package tempeh, finely chopped; 1/4 cup chopped pecans; 1/2 avocado, cubed (or more to taste); Vegan feta, to taste (optional); 1/2 cup water; 1/3 cup olive oil; 2 tablespoons tahini; 1 lemon, juiced; 2 tablespoons maple syrup; 1 tablespoon apple cider vinegar; 1/2 teaspoon sea salt; 1 tablespoon poppyseeds (blend in for one second at the end)

Jump to Recipe·Print Recipe

Spring salads are calling my name!

Fresh mixed greens, creamy avocado, crunchy celery and pecans, juicy strawberries… need I say more? The vegan tahini poppyseed dressing really gets me too! I added crumbled tempeh for some plant protein and vegan feta too (just for fun) because why not? The vegan cheeses have come a long way and the VioLife brand is impressive with their selection!

This is the most perfect lunch salad.

It has the fat, fiber, protein and carbs to keep you feeling balanced and full. Just keep the dressing separate of course if you plan to have it for weekday lunches. I really haven’t been craving salad until recently, when the weather started warming up. Then it’s like “where are the fresh greens and crunchy veggies? I need them back in my life”! For so long it was just warming, comforting meals. And you know what warmer weather means… that baby girl is almost ready to make her debut!! I’m so freaking excited to meet her.

The poppyseed dressing is super easy. I blend all the ingredients in this blender and it works like a charm. Leave out the poppyseeds until the end, then blend just for a second to mix them in, or else the blender will actually blend the seeds and we don’t want that, we want to be able to see them in the dressing! It’s creamy and luscious while still being light and it’s PERFECT!

As far as the tempeh goes, I just keep it plain to make life easier. I finely chop it so you hardly even notice it’s there and to me, it honestly doesn’t have a taste. These days, I’m just trying to get protein in whichever way I can. You could add chickpeas though instead! Or whatever protein your heart desires.

Vegan Strawberry Avocado Crunch Salad

Author: Shannon Leparski
Prep Time: 10
Total Time: 10
Yield: 4–5 1x
Category: Salad
Method: Mixing Bowl, Cutting Board
Cuisine: Vegan, Gluten free
Diet: Vegan

Description

Vegan Strawberry Avocado Crunch Salad. Fresh greens, juicy strawberries, crunchy celery and pecans, topped with a vegan tahini poppyseed dressing!

Scale

Ingredients

5 ounces spring mix

8 strawberries, sliced

3 stalks celery, chopped

1/2 package tempeh, finely chopped

1/4 cup chopped pecans

1/2 avocado, cubed (or more to taste)

Vegan feta, to taste (optional)

Vegan Poppyseed Dressing:

1/2 cup water

1/3 cup olive oil

2 tablespoons tahini

1 lemon, juiced

2 tablespoons maple syrup

1 tablespoon apple cider vinegar

1/2 teaspoon sea salt

1 tablespoon poppyseeds (blend in for one second at the end)

Instructions

Combine all ingredients in a large salad bowl. Start with the greens, strawberries, celery, tempeh and pecans. Then arrange the avocado and optional feta!

In a small blender, combine all the dressing ingredients EXCEPT the poppyseeds, we add those at the end. Blend until smooth and creamy, and add a couple tablespoons water if it seems too thick. Once the consistency is good, add in the poppyseeds and blend for 1-2 seconds as we are just mixing the seeds in, we do not want to blend them.

If you are serving the whole salad, pour the dressing over and fold in. If you are only serving a couple servings, take some of the salad and arrange in a smaller bowl, then add the dressing.

Enjoy!!

Keywords: Vegan Strawberry Avocado Salad, Strawberry avocado spring salad, vegan spring salad, vegan poppyseed dressing