When summer brings ripe berries, enjoy them to the fullest. Hello, gorgeous readers — today I’m sharing a light, refreshing summer salad: Vegan Summer Berry Salad with Strawberry Balsamic Vinaigrette. This salad is also gluten-free.
Bright, fresh and loaded with essential nutrients and antioxidants, it’s a perfect seasonal dish.
Mixed greens topped with strawberries, blueberries and an avocado rose — my first time showcasing an avocado rose on the blog. I find every reason to add avocado to dishes; my family is avocado-obsessed. Avocado is a true superfood and deserves a permanent place on the plate.
Packed with healthy fats, higher in potassium than bananas, cholesterol-lowering benefits, fiber and antioxidants — the list goes on. Try to include avocados in your daily diet.
Although berries are often available year-round, summer is the season to splurge — they’re at their sweetest and most flavorful now.
The dressing makes this salad. A fruity strawberry vinaigrette lightly drizzled over the greens elevates every bite. Strawberries and balsamic vinegar are a match made in heaven; they complement each other beautifully. If you don’t have balsamic, you can use rice vinegar or another mild vinegar — rice vinegar is less sharp and acidic, which I prefer. Since the salad is already full of fruit, I add a small pinch of red chili flakes for contrast — this is optional.
I love keeping recipes simple and quick to assemble.
Wash your greens thoroughly in a colander or salad spinner under cold running water. Give them a quick spin to remove excess water — I highly recommend a salad spinner, but if you don’t have one, pat the leaves dry with a clean kitchen towel.
Roughly tear or chop the greens and place them in a bowl. Add fresh berries. Add an avocado rose if you want it to look extra pretty, or simply slice or cube the avocado. You can skip the avocado if you don’t have one.
Just before serving, drizzle with the strawberry balsamic vinaigrette and toss gently.
If you’d like to make an avocado rose, there are many tutorials online — have fun trying it out!
Highlights
Vegan
Gluten free
A fun and easy way to enjoy a daily serving of fruits and greens
Fruity and delicious
Packed with nutrients and antioxidants
If you love salads, this fruity option will be another favorite.
Try my Rainbow Salad with Mango Dressing for another colorful option that includes bulgur wheat.
Print recipe
Vegan summer berry salad with strawberry balsamic vinaigrette
Ingredients
- For the salad
- 3 cups chopped mixed greens
- 2 avocados (one per plate)
- ½ cup blueberries
- ½ cup sliced strawberries
- For the dressing
- 6-7 strawberries
- 1 tablespoon balsamic vinegar *
- 2 tablespoon olive oil
- 1 teaspoon agave or honey *
- Dash of salt
- Dash of pepper
- Pinch red chili flakes (optional)
Instructions
-
Divide the mixed greens and berries between two serving bowls.
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Top each bowl with an avocado rose or sliced avocado.
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For the dressing:
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Place the dressing ingredients (except chili flakes) in a blender and blend until smooth and emulsified, about 20 seconds.
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Just before serving, drizzle the strawberry balsamic vinaigrette over the salads, sprinkle chili flakes if desired, and toss gently.
Notes
Nutrition
Hope you enjoy this recipe — please give it a try.
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