Strawberry Avocado Chikn' Salad! A healthy, easy, and delicious way to enjoy your veggies and berries at once.
My local Whole Foods had the most gorgeous organic strawberries in stock last week, and they were on sale. I couldn’t resist, so I bought two containers. The berries were perfectly ripe, ruby red, and so sweet. I sliced them and put them in my morning oatmeal, I ate them whole, and I created a healthy and delicious salad around them. The strawberry and spinach salad with grilled “chicken” was incredibly refreshing and satisfying. Each bite reminded me of summer, sunshine, warm temperatures, and how blessed I am to be living in a time when I can walk into a supermarket, in the middle of February, and buy fresh strawberries.
As much as I try to buy seasonal and local foods, because it’s better for the environment and local farmers, by this time of year I need to treat myself to something that doesn’t say winter. Those strawberries and that salad was exactly what I needed.
If you’re ready for spring, this healthy spinach and strawberry salad is just what you need. It will boost your mood, give you energy, and lighten up the monochromatic world of gray that we’re living in right now. A big and bright bowl of green and red produce filled with nutrient dense spinach, juicy berries, creamy avocado, savory chicken flavored seitan, crunchy slivered almonds, and decadent vegan ricotta, coated with a tangy balsamic Dijon mustard dressing, made in your kitchen in under 30 minutes.
Homemade Strawberry Avocado Spinach Salad with Chicken Flavored Seitan
What makes this salad a true meal is the chicken flavored seitan strips. It’s amazing how far the plant-based vegan world has come when it comes to making foods that allow people to eat the things they loved before, but don’t eat now, like a grilled chicken salad. Instead of taking the time to make my own seitan, I like to buy Upton’s pre-made seitan. I tossed the seitan in dried Italian seasoning, sea salt, and black pepper, and sautéed it in a bit of extra-virgin olive oil until it was golden brown. I sliced the large pieces into strips and just tossed the small pieces into the salad whole.
Baby spinach is always my choice when it comes to green leafy veggies. It’s so tender and mild in flavor, and it doesn’t hurt that it’s loaded with antioxidants and vitamins. I also added some flat leaf parsley for another layer of flavor.
The Dijon mustard and balsamic vinegar dressing is incredibly easy to make. All you’ll need to do is whisk the vinegar, mustard, olive oil, maple syrup, salt and pepper until well blended. It’s tangy, slightly sweet, and savory, and the proverbial icing on the cake.
This recipe makes one lunch sized salad, if you want more just double, triple, or quadruple the recipe.
Now excuse me while I go eat my salad.
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Strawberry Avocado Chikn’ Salad
Ingredients
- 1 8 ounce package of traditional or chicken flavored seitan (we use Upton’s brand)
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon ground sea salt
- ¼ teaspoon ground black pepper
- 2 teaspoon extra-virgin olive oil
- 4 large strawberries cored and thinly sliced
- 4 cups baby spinach
- 1 large avocado sliced
- ¼ cup flat-leaf parsley leaves
- Slivered almonds
- Vegan ricotta we use Kite Hill brand
For the Dressing
- ¼ cup balsamic vinegar
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon Dijon mustard
- ¼ teaspoon maple syrup
- Salt and pepper to taste
Instructions
- Break the seitan into bite size pieces and toss it in a bowl with the Italian seasoning, salt, and pepper until the seitan pieces are coated.
- Heat the oil in a medium skillet on medium heat. When the oil is hot add the seitan and toss in the oil. Cook until golden brown and heated through. Approximately 5 minutes.Set aside and let cool.
- Put two cups of baby spinach in each bowl (remember, this makes two servings). Arrange the strawberries, avocado, parsley, and chikn’(I put half of the chikn' on the salad and stored the rest in the refrigerator for later) on top of the spinach, and toss with the dressing. Sprinkle slivered almonds and vegan ricotta cheese on top. Add a little cracked pepper if desired.
For the Dressing
- Whisk the ingredients in a small bowl or shake in a container with a lid until well blended. Toss in the salad.
lifenaturalee says
Just pinned this 😀 I love to eat strawberries in savory dishes!
Linda Meyer says
Thank you!
Strength and Sunshine says
What a lovely light meal! Perfect to welcome Spring with!
Linda Meyer says
Thank you! It's been so spring like in Chicago this week, 60s and sunny! Sadly, winter's coming back tomorrow.
Christine @ Run Plant Based says
Yum, this looks great and perfect for spring. Thanks!
Linda Meyer says
You're welcome! Thank you. 🙂
Brigitte says
Hi Linda, I tried your Red Kale and Carrot Salad with Strawberry Dressing last week and really liked it! I did add a little honey to it though, which is not considered vegan I know:/ I was eating vegan for about four months a few years ago, but don't think I was doing it properly as I felt kind of weak a lot of the time. I'm venturing back into it now, but it's a slow-going process, mainly because I'm trying to figure out how to get all of the nutrients I need. Your blog and recipes are great, and this new Strawberry Avocado Chick'n Salad looks like another tasty one to try! Thanks for all of the great ideas!!!
Linda Meyer says
Hi Brigitte! Thank you so much for your kind words, I appreciate it so much. Eating vegan doesn't necessarily equate to eating healthy. If you're eating a wide variety of whole foods (not processed), and enough of them, you shouldn't feel weak or lethargic. Make sure to start your day with a substantial breakfast. Oats or two pieces of whole grain toast topped with a nut butter, fruit, and chia, flax, or hemp is a great way to stay satisfied and energized until mid-morning. Then it's time to eat again. I think the mistake that many people make is that they eat simple salads, or a single piece of fruit, and they don't consume enough legumes and whole grains with them, which will definitely leave you feeling tired. Take a look at my "What I Ate to Train for a Marathon" series to see what kinds of foods, and how often I ate. Granted, I was eating more because I was in training, but it's a typical way of eating for me when I'm not in training. I just reduce the portion size. Also, my "Weekly Meal Plan" series is a good resource for dinner recipes. Let me know if you have any questions, I'm always happy to help. 🙂
MaryEllen@VNutrition says
I'm always looking for new ways to use strawberries. What a great way to use them in salad! And it's so pretty!
Linda Meyer says
Thank you! It's hard not to make a pretty salad with beautiful strawberries. 🙂
Harry@Good health says
I love strawberries. My family would be pleased if I make it for dinner tomorrow. Thank you for your great recipe.
Harry@Good health says
I'm so sorry for the double comment. Please delete one for me. Thanks!
Linda Meyer says
Thank you, and you're welcome. 🙂
Harry@Good health says
I love strawberries. My family would be pleased if I make it for tomorrow dinner. Thank you for this great recipe!
Linda Meyer says
You're welcome! Sorry I didn't respond sooner. For some reason this comment went to my spam folder.
Uma Srinivas says
Interesting,strawberry in salad. I have to try like this 🙂
Linda Meyer says
I love berries in my salad! I hope you try it.
Nicole Dawson says
Yum Linda, this salad looks amazing! I always have a harder time eating salads when it's colder out but I think I may just have to cave!
Linda Meyer says
Thanks, Nicole! I feel the same, I think it's the mild winter that's making me crave salads so soon. 🙂