This Strawberry and Avocado Salad with Ginger Lime Vinaigrette is a light and summery salad that’s perfect for a family celebration, light meal, or side salad for that warm-weather picnic or gathering.
With tangy dressing and bursts of sweetness, this salad has a bright feel that’s also super satiating from the creamy avocado and hearty chickpeas.
There’s nothing like a seasonal, fresh salad with loads of texture and flavor when the warm weather hits. This Strawberry and Avocado Salad was a fun treat this weekend — quite spontaneous when I spotted a container of strawberries near the back of the fridge just before lunchtime. It was perfect timing, as I was craving something light to eat while sitting outside in the backyard.
Given my (usually bad) luck with fridge produce though, I was fully expecting that the vast majority of the strawberry package would be moldy. It’s just so sad that strawberries turn so quickly! To my utter joy, only 1 strawberry had turned bad, so I rejoiced inside and then set out to make this salad with some ingredients I had on hand.
OTHER DELICIOUS SALADS
Tips for making a great salad
In no particular order, here are my top tips for making a salad that is satisfying, delicious, and eats like a meal (if that’s what you’re into).
- Add citrus when possible, to brighten up the flavor
- Keep ingredients cold (if applicable)
- Dry the leaves well — it’s really tempting to short-cut things and not dry them off much, but the water on the leaves will make the salad, well…watery
- Texture, texture, texture! — try to incorporate a mix of creamy, crunchy, and everything in between
- Add a protein for a more satiating salad — for plant-based salads, adding elements that have some protein (like beans or nuts) will make the salad more satiating and won’t leave you hungry in an hour; some of my favorite options are any type of bean, quinoa, lentils (cooked al dente, not mushy for this), seasoned tofu or tempeh
- Make a great dressing — the dressing can make or break a salad, and be the difference between a boring pile of leaves (I know, that’s a bit dramatic ha!) or a delicious meal
- Fresh herbs — these aren’t critical but add such amazing flavor and nutrients; my favorites are basil, chives, cilantro, dill and mint
- Crunchy toppings — these make the salad more texturally fun and also serves to add some extra protein if you use nuts and seeds
helpful items for recipes like this one
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To avoid those soggy leaves in your salad, it’s helpful to use a salad spinner to make things easier (alternatively, dry the leaves well with kitchen towels). Salad spinners typically dry the leaves very quickly, saving some time in the kitchen.
One of my favorite, if not my favorite, kitchen tool is a lemon/lime juicer. For some reason, it’s basically the most satisfying feeling ever to slice a lemon or lime, throw it in this tool, and squeeze without getting any seeds anywhere near your dressing or sauce.
Strawberry and Avocado Salad
- 6-8 strawberries
- 2 servings of greens arugula and rainbow microgreens used here
- 1 avocado sliced in chunks
- 1/2 can chickpeas drained and rinsed
- 1/4 cup chopped pistachios
- 2/3 cup cherry tomatoes sliced
- 2 tbsp thinly sliced mint leaves or fresh basil
- 2 tbsp olive oil
- Juice of 1 lime
- 1/8 to 1/4 tsp salt
- 1/8 to 1/4 tsp pepper
- 1/2 tbsp agave or maple syrup
- 2-3 tsp ginger paste or grated fresh ginger, or 1/4 tsp ground ginger
- 1/4 tsp fine garlic powder or grated garlic clove
- Whisk together the dressing.
- Lightly dress the greens, chickpeas, tomatoes, strawberries in a large mixing bowl, and split between two plates.
- Top with avocado, pistachios and mint leaves.