Summer Salad with Strawberry Vinaigrette |

Summer Salad with Strawberry Vinaigrette

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. 

Course Salad
Cuisine Vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people


  • 1 small head butter lettuce washed and dried
  • 1 small head red lettuce such as red oak leaf, washed and dried
  • 1 cup cooked french lentils
  • 1 ripe avocado quartered and sliced
  • 1/2 cup raw pepitas
  • 1/2 cup strawberries halved
  • Small bunch pea shoots
  • Small bunch sunflower shoots
  • Edible flowers and herbs optional

Strawberry Vinaigrette

  • 1 cup strawberries
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sea salt


  1. In a large bowl, add the lettuce, lentils, avocado, pepitas, strawberries, and shoots. Top with the flowers and herbs if you're using them.

Strawberry Vinaigrette

  1. 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.
  2. 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.