Spring greens tossed with red cabbage, cucumbers, strawberries, avocado, feta cheese, pepitas topped with a strawberry lemon vinaigrette. This salad is everything!
Salad game on point? Yessss!!
Spring has sprung and it’s all rainy as can be around here lately. Amidst all of the rain we are still all smiles because school is out, splash pads are in full gear, and this salad has me hooked.
I love salads. Wait, I love non-boring salads to be exact. Ones that have tons of flavor, texture, and color. Not only do they taste amazing but my husband can’t resist them either. And that is enough to get my arms pumping up and down.
It’s a total game-changer when I can get him to admit the salad is the best part of the meal. This is one of those kind of salads.
Ways to make this salad next level:
- Choose greens that have a combination of spinach, radicchio, rocket (arugula), and herbs. The more variety the better in my book.
- Toast the pepitas. Not a you-have-to-do-this! kind of thing but it does add some extra flavor.
- Slice the cucumbers and then cut them julienne-style. It just guarantees you will get more cucumber flavor in each bite along with the rest of the salad rather than one honkin slice of cucumber. It’s my preference.
- Slice the avocado lengthwise and then cut it widthwise to get smaller slices of avocado in your salad. By now it’s gotta be obvious. I love chopped salads because there is so much flavor in each bite.
Spring Greens Salad with Strawberries
Spring greens tossed with red cabbage, cucumbers, strawberries, avocado, feta cheese, pepitas topped with a strawberry lemon vinaigrette. This salad is everything!
Ingredients
Salad
- 8 cups spring greens lightly packed
- 1 cup red cabbage chopped
- 8 oz strawberries hulled, sliced
- 1/2 cucumber sliced, julienned
- 1/2 avocado sliced lengthwise then widthwise
- 1/4 cup feta cheese crumbles
- 1/4 cup pepitas
Strawberry Lemon Vinaigrette
- 1/3 cup olive oil
- 1/3 cup lemon juice roughly 2 lemons
- 2 cloves garlic minced
- 1 tsp dijon mustard
- 1/2 tbsp strawberry jam
- 1 tbsp plain greek yogurt
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
Instructions
Salad
- Preheat oven to 350°F. Arrange pepitas on baking sheet and toast for 5 minutes until golden brown. Set aside
- Add greens to a large bowl. Toss in the red cabbage, cucumber, strawberries, and feta cheese. Top with the pepitas and avocado slices. Refrigerate until ready to serve. Add dressing just prior to serving.
Strawberry Lemon Vinaigrette
- Add all dressing ingredients to a mason jar. Attach lid and shake vigorously until ingredients are well mixed. Add dressing just prior to serving.
Notes
I like to add all the salad ingredients and refrigerate until ready to serve unless it will be more than an hour. In this case, wait to add avocado closer to serving time along with the dressing.
If preferred, store-bought dressing works great on this salad too. A creamy garlic dressing or fruity vinaigrette would be good options.
More Great Salads
Everyday Mediterranean Salad
Best Broccoli Salad with Quinoa
