Summer Salad with Creamy Strawberry Salad Dressing
This easy Summer Salad with Creamy Strawberry Salad Dressing is so refreshing and delicious. This recipe can easily be made dairy-free and vegan.
I can’t believe it’s only May, but we’ve already have several heat waves here in California. The warm weather has got me making lots of summery food, including this delicious salad with strawberry dressing.
Strawberries are actually a spring food, coming into season around March. But, if you’re like me, you can usually find fresh strawberries at the market almost all year round. Sometimes I find myself with too many fresh strawberries, so this recipe is perfect when you want to use them up and not let them go to waste.
The highlight of this salad is the creamy Strawberry Yogurt Dressing that I made using dairy-free yogurt (you can use regular yogurt if you aren’t dairy-free).
Why You Need This Recipe
- You can use frozen or fresh strawberries to make this creamy dressing.
- Adapt this recipe to use dairy yogurt or dairy-free yogurt.
- Try this Creamy Strawberry Dressing to help change up your normal salad dressings.
First, you have to gather up all of your ingredients to make this recipe. Please feel free to use whatever berries on top of the salad that you love the most. You can even use frozen strawberries for the dressing. I would suggest defrosting them in the fridge overnight before making this recipe.
The other important part of the salad dressing is finding a dairy-free yogurt at the market. If you aren’t dairy-free, then you can use regular unsweetened Greek yogurt. My first choice is coconut yogurt because it is mild in flavor and thick like a traditional yogurt. I also like cashew yogurt a lot. Look for it in the refrigerated section of your health food store.
I like to assemble the salad before making the dressing. My preference is to use romaine or baby greens, and then toss them with fresh berries and sliced fennel.
To make the salad dressing, you just have to combine strawberries with the yogurt, honey (or dates if you are vegan), vinegar, and olive oil. How easy is that? And, what a pretty dressing, too.
As always, please see the recipe card at the end of this post with the exact measurements and directions.
I used to make all my dairy-free salad dressings with hemp seeds or cashews, but using coconut yogurt might just become my favorite trick to get a creamy texture.
After you make the dressing in the blender, I suggest you simply pour it over the salad, toss it, and serve.
Would it be cliche to say this tastes like summer? It does to me!
It is delicious! It tastes like a mild licorice flavor, but with the texture of an apple. You can find it in a bulb in the produce section of most grocery stores. To use it, just peel off the outer layer of the bulb, wash it, and slice or chop it. You can eat fennel raw or you can cook with it.
Yes, you can. I would recommend using full-fat regular or Greek yogurt if you can eat dairy.
Other Summery Recipes You Might Like
- Honey Mustard Salad Dressing
- Instant Pot Quinoa with Vegetables
- Romaine Salad with Simple Vinaigrette
- Copycat Costco Quinoa Salad
- Vegan Summer Rolls
I hope you make this recipe! If you do, please leave a comment and a starred review below.Print
- 10 ounces fresh salad greens
- 1 fennel bulb, sliced thinly
- 1/2 pint fresh blueberries
- 1/2 pint fresh blackberries
- 1 pint fresh strawberries, sliced and divided*
- 1/4 cup plain dairy-free yogurt (use Greek yogurt if you aren’t dairy-free)
- 1 tablespoon white wine vinegar
- 1 teaspoon raw honey (substitute 2 Medjool dates to make the dressing vegan)
- 2 tablespoons extra-virgin olive oil
- Combine the salad greens in a large mixing bowl. Use your hands to gently tear the leaves into bite-sized pieces.
- Top the salad with the fennel slices, blueberries, blackberries, and 1/2 pint of sliced fresh strawberries. Toss gently to combine.
- Next, make the dressing by combining ½ pint of fresh strawberries (about 1 cup) into a high-speed blender.
- Add the yogurt, vinegar, honey or dates, and olive oil to the blender. Turn the blender on high for about 30 seconds or until the dressing is fully combined and creamy.
- Pour the dressing over the salad and toss to combine.
- *If you prefer to use frozen strawberries in the dressing, place 1 cup in the fridge to defrost overnight before blending.
- The nutrition data for this recipe includes both the salad and the dressing.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blender
- Cuisine: American
- Diet: Vegan
Keywords: how to make a dairy-free strawberry yogurt salad dressing, patriotic salad, vegan yogurt salad dressing
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