Description
This easy Summer Salad with Creamy Strawberry Salad Dressing is so refreshing and delicious. This recipe can easily be made dairy-free and vegan.
Ingredients
Units
Scale
- 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
Instructions
- 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.
Notes
- *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
Keywords: how to make a dairy-free strawberry yogurt salad dressing, patriotic salad, vegan yogurt salad dressing