Description
Fresh and vibrant Spring Easter Salad featuring crisp mixed greens, juicy strawberries, cucumber slices, plant-based feta, and toasted almonds, all brought together with a tangy natural apple cider vinegar dressing and fresh mint leaves. Easy to prepare and perfect for a light, nutrient-packed meal or festive occasion.
Ingredients
Scale
Salad Ingredients
- 1 cup fresh strawberries, washed and sliced
- 4 cups mixed spring greens (baby spinach, arugula, and lettuce), rinsed and dried
- 1 medium cucumber, sliced into thin rounds
- 1/2 cup plant-based feta, crumbled
- 1/4 cup toasted almonds
- Fresh mint leaves, torn (about 2 tablespoons)
Dressing Ingredients
- 2 tablespoons natural apple cider vinegar (natural)
- 3 tablespoons olive oil
- 1 teaspoon natural honey (natural)
- Pinch of salt
- Pinch of black pepper
Instructions
- Prepare the Strawberries and Vegetables: Wash and slice fresh strawberries evenly to maintain their shape and shine. Rinse and dry the spring greens thoroughly to avoid sogginess. Slice the cucumber into thin rounds for a crisp texture.
- Toast the Almonds: In a dry skillet over medium heat, gently toast the almonds, stirring constantly until they turn golden and fragrant, enhancing their nutty flavor and crunch.
- Make the Dressing: Whisk together natural apple cider vinegar, olive oil, natural honey, and a pinch of salt and pepper for a tangy and light dressing that brings all flavors together.
- Assemble the Salad: In a large bowl, combine the greens, strawberries, cucumber, and toasted almonds. Crumble the plant-based feta on top and add torn fresh mint leaves for aromatic brightness.
- Toss and Serve: Pour the dressing over the salad and toss gently to coat every ingredient without bruising the delicate berries or greens. Serve immediately for the best texture and freshness.
Notes
- Choose ripe strawberries that are bright red and fragrant for maximum sweetness.
- Dry greens well using a salad spinner or pat leaves dry to keep salad crisp.
- Keep stirring almonds while toasting to prevent burning and achieve perfect crunch.
- Adjust acidity and sweetness of the dressing to suit personal taste for a balanced flavor.
- Serve immediately to maintain fresh textures and vibrant appearance.
- Store leftover salad components separately, especially dressing and nuts, to prevent sogginess.
- Prepare components separately if making salad ahead and combine just before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizers
- Method: No cooking required except toasting almonds
- Cuisine: Spring seasonal
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: spring salad, strawberry salad, plant-based feta, healthy salad, gluten free, vegan salad, Easter salad, fresh greens
