Big bowls of leafy greens, crunchy veggies, and satisfying proteins all topped with summer-bright strawberries. The strawberry vinaigrette gives it that beat-the-heat, no-cook magic!
1 Punnet Driscoll’s Strawberries, divided
3 Tablespoons olive oil or avocado oil
2 Tablespoons champagne vinegar or white balsamic vinegar
2 Tablespoons fresh lemon juice
1 Tablespoon Dijon mustard
6 Cups mixed greens of choice
1/4 Cup nuts or seeds
3-4 Cup assorted sliced vegetables (red cabbage, carrots, cucumbers, radishes, snow peas, bell peppers, etc.)
1 small avocado, pit removed and sliced
1 Cup microgreens or sprouts
1 chicken breast (170g- 230g) cooked and chopped
To make the vinaigrette hull 5 or 6 strawberries, then place strawberries in a blender or food processor. Add oil, vinegar, lemon juice, mustard and blend on high speed until ingredients are combined. Season with salt and pepper if needed, set aside.
Divide vegetables between two or four salad bowls. Sprinkle with nuts or seeds. Divide chicken between salad bowls.
Core and slice remaining strawberries and garnish salad. Drizzle vinaigrette over salads just before serving.
Tip: Vinaigrette can be stored in the fridge for up to 4 days.
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