Strawberry Protein Salad
Big bowls of leafy greens, crunchy veggies, and satisfying proteins all topped with summer-bright strawberries. The strawberry vinaigrette gives it that beat-the-heat, no-cook magic!
Prep Time:
10 minutes
Cook Time:
0 minutes
Serves:
2-4
Perfect for:
Dairy Free
30 Minute Dishes
Ingredients
- 1 Package (16 ounces) Driscoll’s Strawberries, divided
- 3 Tablespoons olive oil or avocado oil
- Salt
- Pepper
- 6 Cups mixed greens of choice
- 3-4 Cup assorted sliced vegetables (red cabbage, carrots, cucumbers, radishes, snow peas, bell peppers, etc.)
- 1/4 Cup nuts or seeds
- 1 Cup microgreens or sprouts
- 1 chicken breast (6-8 ounces), cooked and chopped
- 2 Tablespoons champagne vinegar or white balsamic vinegar
- 1 small avocado, pit removed and sliced
- 2 Tablespoons fresh lemon juice
- 1 Tbsp. Dijon mustard
Directions
- HULL 5 or 6 strawberries.
- PLACE strawberries in a blender or food processor.
- ADD oil, vinegar, lemon juice, and mustard.
- BLEND on high speed until ingredients are incorporated.
- TASTE dressing and SEASON with salt and pepper.
- SET ASIDE vinaigrette.
- DIVIDE vegetables between two or four salad bowls.
- SPRINKLE with nuts or seeds.
- DIVIDE chicken between salad bowls.
- CORE and SLICE remaining strawberries.
- GARNISH salads with sliced strawberries.
- DRIZZLE vinaigrette over salads just before serving.
- STORE remaining vinaigrette in refrigerator for up to 4 days.
- SERVE Strawberry Protein Salad immediately.
