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Salad needs to be exciting for me to want to eat it. This strawberry mixed greens salad ticks all the boxes with a bit of crunch + lots of strawberry sweetness. Don’t be intimidated by the fact that it has a combination of leafy greens… these greens all have different flavors that come together for a tasty lunch. Plus, you can buy them all at once since most grocery stores sell “mixed greens.”
According to a study done by Harvard, greens like kale, spinach and arugula are powerhouses when it comes to providing you with Vitamin A, folate and Vitamin C, plus fiber, water and magnesium to help your digestion.
How to Make Mixed Greens Salad
This mixed greens salad recipe is filled with these greens, plus tangy green apple, creamy avocado, and crunchy almonds. Seriously, this salad is the perfect meal when your sweet tooth comes calling and you’re trying to eat healthy.
1. Wash and dry greens
A recent study done by Consumer Reports says that we should all be washing any produce that comes into our cooking spaces, whether “pre-washed”, organic or otherwise. This is because even those mixed greens carefully washed by well meaning producers can still contain contaminants from E. coli, chemicals and more.
2. Chop apples, avocado and cucumber
I like to chop them all into bite-size pieces (the smaller, the better).
3. Make the Strawberry viniagarette
Combine dressing ingredients in a high-speed blender or food processor and puree into the best dressing you’ve ever had with mixed greens.
4. prepare the plate
Add the mixed greens first, and then toppings to the plate. Drizzle dressing on top and enjoy!
Make-Ahead Salad Tip
If you want this salad for work, prep it all in a mason jar. It’s seriously so easy! Simply layer the ingredients in the mason jar. Keep the strawberry dressing in a separate container until time to eat. When you’re ready to eat, pour the dressing on top, give the mason jar a good shake, and enjoy!
Strawberry Mixed Greens Salad
Ingredients
- 4 cups spring mix greens loosely packed
- 1 cucumber thinly sliced
- 1 green apple diced
- 1 avocado sliced
- ¼ cup sliced almonds
Dressing
- 1 cup strawberries diced
- 6 basil leaves fresh, roughly chopped
- 2 tbsp olive oil
- 4 tsp lemon juice
- 2 tsp maple syrup
- pinch sea salt
- pinch black pepper ground, to taste
Instructions
- Arrange salad ingredients on plates.
- Puree the dressing ingredients in a blender or food processor. Taste and add more salt and pepper, if needed.
- Drizzle some of the dressing over salad (you may not need all of it). Eat immediately.
Notes
- Swap mixed greens with the leafy greens of your choice.
- Oil-free? Omit the olive oil. It’ll still be delicious and less caloric.
- Lemon Vinaigrette would also be delicious on this recipe.
- Add the nuts or seeds of your choice for more healthy fats + protein.
Nutrition
Frequently Asked Questions about Mixed Greens Salad
Yes! If you have a favorite dressing, feel free to swap out my Strawberry Vinaigrette. Yet I do encourage you to make it one time like this because it’s out-of-this-world delicious!
You sure can. You can swap it for any leafy green you prefer or have on hand. You might check out our Leafy Greens Guide for more inspiration.
In all my salads, I try and use some sorta nuts, seeds or protein to help me stay full. A salad is typically a meal for me, which means it needs a variety of fiber, healthy fats, protein and carbs to keep me full until the next meal.
Like many others, I did a few substitutions. I can’t eat cucumber so I used cranberries instead. I love leafy greens. I did put a little shredded mozzarella cheese on top. It was a really tasty salad. Can’t wait for the fruity salad (blueberries & strawberries-one of my faves).
I loved all the ingredients of this recipe. Especially the crispness of the apple. The color of my dressing was not as vibrant as pictured. More of a mauve color. So I personally did not like the look of it. The taste was a little bland for me. I think I would have preferred sliced strawberries and a vinaigrette dressing.
The dressing is refreshing and the better the strawberries the better it tastes. I was lucky to get very sweet berries.
I love the dressing. It’s so easy to make abs so delicious. Love that it’s all real ingredients and I know what they are. Also I was skeptical about avacado/strawberry combo but it was GREAT!
What a great salad for the beginning of spring! The brightness of the strawberries was an excellent addition!
Really good. Like some others, did a few substitutions – spinach with the greens, a splash of balsamic in the dressing and since we have bees…a little honey instead of maple syrup.
Love this Strawberry Greens Salad! I did not have the apple so subbed a peach! Love this dressing! I think I will put a little bit less basil (fresh – picked off plant) in the dressing but will have this in my rotation! Thank you for putting this together!
Loved adding the apple and nuts. Also the dressing was very refreshing after mowing the lawn.
Looks weird, tastes refreshing!!
I never thought of having a strawberry based dressing, so this was a welcome surprise. Green apples supply the best nutrition of all apples, so good to see that. It was a very easy salad to prepare which I appreciate since I could do it while working. I added arugula to the green since I like the extra tang for that.
Spring fresh salad! Crunchy with the apples and nuts. Beautiful color with the greens and strawberry dressing.
Delicious combo of flavors. Strawberries were nasty at the grocery store yesterday so I subbed raspberries. Still delicious!
This is a great salad. The dressing is really good. I wasn’t sure how the basil and strawberries would pair, but went with it and it was fantastic. I did leave out the maple syrup, since strawberries are so sweet, and did not miss it at all.
My husband was working remote today, so the two of us enjoyed it for lunch. He added some walnuts to his, so I tried a few and it was a great meal. This one is a keeper for sure and I’ll be making the dressing for our regular salads. My son will love it with the salads he gets in his lunch. I might even try swapping the basil for mint once mine starts growing again after it’s winter nap.
What a great start to get into the habit of eating a daily salad.
This is a lovely salad that’s very easy to make. Loved the combination of crunchy almonds and green apple with the creaminess of the avocado and the vinaigrette. I added a little more salt and a bit of balsamic vinegar (not listed in the recipe), for I felt it needed a bit more “zing” (but I think it’s because I made it for 3 of us, adults, and maybe keeping the right ratios in the recipe wasn’t perfect).
Loved it! I felt full until supper time!
Loved it! My dressing tasted salty on it’s own, but on the salad it was yummy.
This will be a great lunch this spring and summer with leftover chicken.