red, white, and blue salad with berries and strawberry dressing

Easy Summer Salad with Dairy-Free Strawberry Yogurt Dressing

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 20 minutes
  • Cook Time: 1 minute
  • Total Time: 21 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: Blender
  • Cuisine: Dairy-free, vegan, paleo


This easy summer salad is perfect for a healthy side dish, and is so delicious with a homemade dairy-free strawberry yogurt dressing.


  • For the salad:
  • 10 ounces fresh salad greens
  • 1 fennel bulb
  • ½ pint fresh blueberries
  • ½ pint fresh blackberries
  • ½ pint fresh strawberries
  • For the dressing:
  • ½ pint fresh strawberries, washed, hulled, and chopped
  • ¼ cup plain coconut yogurt
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon raw honey (substitute 2 Medjool dates to make the dressing vegan)
  • 1 tablespoon unfiltered extra-virgin olive oil


  1. Combine the salad greens in a large mixing bowl. Use your hands to gently tear the leaves into bite-sized pieces.
  2. Use a mandoline to cut the fennel bulb into thin shavings and add to the salad greens.
  3. Next, make the dressing by combining ½ pint of fresh strawberries (about 1 cup) into a high-speed blender.
  4. Add the coconut yogurt, vinegar, honey, and olive oil to the blender. Turn the blender on high for about 30 seconds or until the dressing is fully combined and creamy.
  5. Pour the dressing over the salad and toss to combine.
  6. Add the berries on top of the salad just before serving.


If you prefer to use frozen strawberries in the dressing, place 1 cup in the fridge to defrost overnight before blending.