This vegan strawberry salad is packed with the best of the season - spring berries, the first greens, herbs, and flowers. It's spring in a bowl, with lentils and a pretty strawberry vinaigrette.
1small head butter lettucewashed and dried
1small head red lettucesuch as red oak leaf, washed and dried
1cupcooked french lentils
1ripe avocadoquartered and sliced
Small bunch pea shoots
Small bunch sunflower shoots
Edible flowers and herbsoptional
1/4cupextra virgin olive oil
In a large bowl, add the lettuce, lentils, avocado, pepitas, strawberries, and shoots. Top with the flowers and herbs if you're using them.
Add the strawberries, oil, vinegar, mustard, salt, and pepper to a small food processor/blender or use a hand blender. Blend until everything has been fully incorporated. Check the seasoning and add more if necessary.
Pour the dressing over the salad and serve immediately. If you're not planning on eating it all at once, keep some salad separate from the dressing and keep both in the refrigerator for up to two days.