Vegan Strawberry Avocado Crunch Salad. Fresh greens, juicy strawberries, crunchy celery and pecans, topped with a vegan tahini poppyseed dressing!
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)
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.
Keywords: Vegan Strawberry Avocado Salad, Strawberry avocado spring salad, vegan spring salad, vegan poppyseed dressing