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.
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes
Strawberry Avocado Chikn’ Salad
- 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
- 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.