Soups + Salad

Springtime Strawberry Salad

Spring berry season makes it easy for us to eat more greens. Adding colorful fruit to your salads bring not only a
nice burst of color but also added nutrition. Antioxidant rich strawberries pack a healthy dose of vitamins,minerals
and fiber. And the pumpkin seeds give you energy and iron. Make this today and welcome spring and summer!

Springtime Strawberry Salad

Print Recipe
Serves: 2­4 depending on size


  • Ingredients for the Salad
  • 1-2 heads of salad greens or a small box of pre-washed greens (I used soft, tender mesclun mix & baby spinach)
  • 2 large handfuls of fresh organic strawberries, washed and sliced thin
  • ½ a cucumber, diced small
  • ¼ cup of pumpkin seeds
  • For the dressing:
  • ½ cup of cashews, soaked for at least 30 minutes or overnight
  • ¼ to a ½ cup of filtered water (depending how thin you like your dressing)
  • 1-2 cloves of raw garlic
  • 2 tablespoons of vinegar (strawberry blush vinegar, apple cider or white wine)
  • 1-2 tablespoons of honey
  • Season with salt and fresh ground black pepper to taste



Start by soaking your cashews in a small bowl. Set aside.


Prepare all your salad greens, wash and place in a large bowl or on individual plates.


Next chop up your cucumbers and strawberries. Divide up on individual salads plates or onto a large salad bowl.


Add in your pumpkin seeds and sprinkle on plates or on salad bowl.


Then in a food processor or high-powered blender combine all your salad dressing ingredients. Adding the water a little at a time, and blend until it’s as creamy as you like it. Add more water if necessary.


Season with salt and fresh ground pepper. Stir to combine.


Place in a small container and pour desired amount over salads. Toss the dressed salad and enjoy!


Store the rest of the dressing in a sealed container in the fridge for future use.


Preparation Time: 10­-15 minutes

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