Vegan Fruit Salad with Strawberry Rose Dressing
Vegan Fruit Salad with Strawberry Rose Dressing is like taking a bite of summer. Berries, melons, stone fruits, avocado, greens and a zippy aromatic dressing.
Servings: 6
Calories: 248kcal
Equipment
- food processor
Ingredients
Strawberry Rose Dressing
- 1 cup Strawberries
(washed green tops removed (perfectly ripe and sweet) - ⅓ cup Olive oil
- 3 tablespoon Apple cider vinegar
- 1 inch Ginger
knob peeled and grated (fresh) if using dried ground ginger reduce to ½ teaspoon - Salt
to taste - 1 tablespoon maple syrup or honey if you do not need to keep vegan
- 1 teaspoon Rose water
(you can add more up to 1 tablespoon but found that this is an individual preference) – start out with just a few drops and increase to your desired effect.
Summer Salad
- 4 cups Power Greens
mix of baby kale, spinach, and chard (or any mix of greens of your choice) - 1 cup Strawberries hulled and cut in half
- 1 Nectarine large sliced – pit removed (drizzle a little fresh lemon over slices to prevent oxidation)
- 2 tablespoon Lemon juice just to prevent the nectarine and avocado from oxidizing
- ¼ Cantaloupe
whole small rind removed and sliced - 1 Avocado large sliced (and toss it lemon juice to prevent oxidation)
- ⅓ cup Sunflower seeds toasted optional
Instructions
Make the Strawberry Rose Dressing
- In a food processor add strawberries, olive oil, apple cider vinegar, fresh ginger, salt and maple syrup if desired. Add Rose water start out with just a few drops and then increase as desired up to 1 tablespoon depending on desired level. It is a very individual preference. We used only 1 teaspoon of rose water. It just depends on how floral you like your dressing. Blend well until very creamy and dreamy. Taste and adjust seasoning as desired (salt, maple, or rose water) additions.
Assemble your Summer Salad
- Add your power greens to a large salad serving bowl, top with strawberries, nectarines, cantaloupe, avocado and sunflower seeds. (Don’t forget to toss your avocado and nectarine slices in lemon juice to prevent oxidation).
- Drizzle your dreamy creamy strawberry rose dressing over your vegan fruit salad and enjoy!
Notes
You can substitute any greens you want for your salad like spinach, romaine, rocket, etc. In addition, substitute any fresh fruit in season your little heart desires.
Toasted nuts and seeds are a delicious addition.
Grilled tofu and toasted garbanzo beans are a great way to add a little plant based protein.
If you are not vegan, feel free to add grilled chicken or shrimp.
Salad is best served on the same day. However, leftover strawberry rose dressing can be kept refrigerated up to 3 days in a sealed container.
Nutrition
Serving: 1bowl | Calories: 248kcal | Carbohydrates: 15g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Sodium: 35mg | Potassium: 478mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2791IU | Vitamin C: 42mg | Calcium: 41mg | Iron: 2mg