This easy vegan spinach salad with strawberries, avocado, walnuts, and dairy-free feta is the perfect meal for warm summer days. Made with a simple dressing, this recipe comes together in a matter of minutes. It’s terrific for lunch or a lighter dinner, and it also makes a great side salad for a summer bbq.
Spring is in full swing, and summer is just a few weeks ago. I rarely cook big meals once the weather heats up. Instead, I opt for easy salads and sandwiches.
Salad really doesn’t get much easier than this spinach salad. To assemble it, you just open a package of spinach, throw in some diced avocado and sliced strawberries and then top it with vegan feta and toasted walnuts. The simple dressing takes just a minute to whisk together. And boom, your meal is ready!
Although spinach is probably my favorite leafy green, I don’t cook with it too much anymore. As I’ve mentioned before, Dennis has gout and spinach (along with mushrooms, asparagus, cauliflower, and lentils) can cause flair-ups. Last month he had to go to a conference in Atlantic City for a few days. After he left, I raced to the grocery store on the corner and stocked up on spinach and mushrooms. I ate pretty much nothing but spinach and mushrooms until he came back.
This spinach salad was inspired by a recipe I stumbled across online. That spinach salad recipe was made with apples, walnuts, and dairy-based feta. I wanted a vegan version, but since it’s spring, I used strawberries instead of apples. Avocado was added, because avocado makes everything better. Strawberries and avocados pair really well together, so why not?
I’ve used my own homemade vegan tofu feta here. While I was at the grocery store stocking up on spinach and mushrooms, I noticed that they had Violife feta. If you want to use store-bought cheese to save time, go for it.
The simple dressing that accompanies this vegan salad is made with olive oil, balsamic vinegar, Dijon mustard, sea salt, and black pepper. It works best with a really good quality extra-virgin olive oil. The fruity your balsamic vinegar, the better. My friend Lydia recently gifted me with a nice extra virgin olive oil and a bottle of blueberry balsamic vinegar, which make for a delicious dressing.
When adding walnuts to salads, I like to toast them to bring out their nutty flavor. You can do this in a dry frying pan on the stovetop on low heat. I often just pop them in the toaster oven on 400° for about 7 or 8 minutes. When toasting nuts, be sure to keep an eye on them. They can go from not-yet-done to super burnt in a matter of seconds. If you’re allergic to walnuts, you can use any other type of nut or seed instead.
- First, you whisk together the dressing ingredients.
- Then, you toss the spinach, avocado, and strawberries together in a bowl.
- Next, you drizzle on the drizzle on the dressing and top with vegan feta and toasted walnuts.
If you’re not serving your salad immediately, store the dressing and feta on the side and wait until you’re ready to eat to add them.
Vegan Spinach Salad with Strawberries and Avocado
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar (the fruitier the better)
- 1 teaspoon Dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 5 ounces baby spinach (about 5 cups)
- 1 avocado diced
- 1 pint strawberries hulled and sliced
- 1 cup tofu feta
- ¼ cup walnuts toasted and coarsely chopped
- Whisk together the olive oil, vinegar, mustard, salt, and pepper.
- Place the spinach in a large bowl and add the avocado and strawberries. Toss with the dressing. Top with the feta and walnuts. Serve cold or at room temperature.
Other Salads You Might Enjoy Include:
- Cruciferous Crunch Salad
- Asparagus and Arugula Farro Salad
- Strawberry Kale Salad
- Greek Salad with Tofu Feta