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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 extra-virgin 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.
Fresh and delicious! Leftover dressing can be thrown in a smoothie. Add some farro to make more filling
Great idea to used the leftover dressing in a smoothie, LR!
Fresh, crunchy, creamy and super fast to get on the table. I’m looking forward to having the second serving for lunch!
So glad you enjoyed this one, Cie!
I forgot to rate this recipe on my previous comment. I love it and in fact used the extra dressing for another salad.
A 5 star rating is definitely a winner, Marinella!
Love the crunch that the apples provide contrasting the creamy avocados with this delicious dressing!
You’re so right, Robin! The apple definitely gives a unique crunch.
This was a deliciously sweet salad with a tanginess from the apple. I liked the crunchy apples and used sunflower seeds instead of nuts due to allergies. I can envision making this frequently in the hot Florida summer and might consider adding watermelon chunks to the salad. My apologies for not posting this yesterday but a migraine kept me from eating until today.
Great idea to use sunflower seeds to make this work for you, Liz!
This salad was delicious! The dressing took it over the top. I liked the contrast of the crunchy apple, cucumber, and almonds with the creamy avocado. I will definitely make this salad again. It will be very refreshing on hot days. I will also use the dressing on other salads–Hubby liked it a lot!
Hubby approved means a lot, Barbara! So glad you both enjoyed it!
This was a very refreshing salad, used frozen strawberries
I’m one day behind, but made this for lunch and it was delicious! Never made a dressing in the blender. It was perfect! I just hate wasting any of the dressing when I’m emptying the blender! Nice combination – apple, cucumber and avocado!
So yummy! I love the dressing and the avacados!
It’s the dressing! The dressing on this salad is what does it for me. So tasty. Well, the avocados too!
Strawberry dressing? And basil? Yes, strawberries and basil. Give it a try. I swear you’ll want to eat it on ice cream! (Or I do, at least!)
Very tasty. Easy to make and the dressing is very good.
Refreshing with the and apple. Strawberry dressing is awesome!
The dressing is incredible!!! A delicious spring, summer, and anytime salad. 🙂
The dressing really made the salad. Will be even better when local berries are in season
Delicious, slightly tart & sweet from the strawberries
Love, love, love it! Refreshing, so delightful and delicious. I’ll make it again especially the dressing. Yum!