(VEGAN/VEGETARIAN RECIPES) With the weather warming up, it’s the perfect time to start enjoying crisp, cool salads.
This strawberry salad recipe is full of fresh vegetables like spinach and cucumbers and topped with a tahini-based apricot dressing. Take a trip to your local farmer’s market and whip up this salad today! — Global Animal
Strawberry Salad With Apricot Dressing
Yield: 4-6 servings
3 cups Baby Spinach
1/4 cup Roasted Almonds
1/2 cup Chickpeas, cooked and chilled
2 cups Strawberries
1 large Cucumber
1 cup Apricots, peeled and diced
1 tsp Lemon Juice
1 tbsp Tahini
1/4 cup of Agave Nectar or Brown Rice Syrup
1 small loaf of Vegan Bread of Choice, diced into cubes
2 tbsp Extra Virgin Olive Oil
1 tbsp Garlic Powder
2 tsps Italian Seasoning
Pre-heat the oven to 350 degrees F. To make croutons, add the bread crumbs, oil, garlic powder, and Italian seasoning to a container with a lid. Shake the contents with the lid secure and then spread out the bread pieces on a lined baking sheet. Bake for 7 to 10 minutes.
To make the dressing, add the apricots, lemon juice, tahini, and agave (or brown rice syrup) to a food processor. Process until smooth and refrigerate.
Chop up the strawberries and cucumber to desired size.
In a large bowl mix together the spinach, almonds, chickpeas, strawberries, and cucumbers. Drizzle with the apricot dressing and add croutons on top.