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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