This post features my strawberry salad recipe and is sponsored by So Delicious®. Please see my disclosures.
It’s May, the sun is shining, and despite everything going on in the world, I’m staying optimistic about the future.
I’m busy front-loading my diet with plenty of fresh vegetables that make me feel good from the inside out.
The best part is I have a strawberry salad – and salad dressing – recipe that is making quarantine look good.
Enter this beautiful, colorful, antioxidant-rich strawberry salad recipe. The salad is as beautiful to look at as it is to eat.
Before we assemble the salad, let’s first create an irresistible salad dressing to remember.
Related Reading: 24 Amazing and Gluten-Free Strawberry Recipes
This salad dressing is made from scratch and contains only recognizable ingredients. Unfortunately, you never know exactly what you’ll get when you buy store-bought salad dressing. With this recipe, you know exactly what is – and isn’t – inside the “bottle.”
How to Make a Strawberry Salad with Coconut Poppy Seed Dressing
I couldn’t think of a shorter name for my dressing, so we’re going all in with the name Strawberry Coconut Poppy Seed Dressing. It says what it is and it is what it says.
To make this homemade salad dressing, combine fresh strawberries, olive oil, balsamic vinegar, ground mustard, maple syrup, salt, and So Delicious® Original Coconutmilk alternative beverage in a food processor.
Now process it until you get a creamy smooth texture like this:
Once everything is processed, mix in a few poppy seeds with a spoon, and voila, this beautiful salad dressing masterpiece is complete.
Told you it was easy!
Like your mom said, looks aren’t everything. That’s why I want to make sure you know that this homemade strawberry coconut poppy seed salad dressing is creamy, tangy, and slightly sweet, and tastes better than anything you could buy at the store.
You’ll also taste hints of creamy coconut thanks to the So Delicious® Original Coconutmilk, which is free from gluten and dairy, and is certified vegan, organic, and Non-GMO Project Verified.
Most of the ingredients – minus the strawberries – I already had in my pantry… and cooking with pantry staples is in-style these days with everyone holed up at home.
How to Make a Strawberry Salad
Now that you’re all “dressed” up, you need something to drizzle that goodness on top of, right?
My strawberry salad is fit just for the occasion.
Combine your fresh spinach leaves, sliced red onions, sliced avocado, sliced strawberries, chopped pecans, and unsweetened coconut chips, all which you can get at Sprouts Farmers Market, on a large platter. Then drizzled that delicious homemade dressing on top.
All I can say is, “Mmmmm.” This is good stuff. It’s fuel for my body and soul.
The salad is full of all things I love, and the salad dressing is bursting with strawberry flavor and hints of creamy coconut.
Homemade salad dressing is the best, and if you haven’t made your own salad dressing before, there’s no time like the present to give this tangy strawberry coconut poppy seed salad dressing a go … and don’t forget to try it on top of my wonderful strawberry salad.
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Strawberry Coconut Salad Dressing
- Food processor or high-speed blender
For the Salad Dressing:
- 1 1/2 cups fresh strawberries hulled and cut in half
- 3 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp stone ground mustard
- 2 tsp pure maple syrup
- 1/2 tsp salt
- 3/4 cup So Delicious® Original Coconutmilk
- 2 tsp poppy seeds
For the Salad:
- 10 ounces spinach leaves washed
- 1/2 medium red onion sliced
- 2 avocados sliced
- 2 cups strawberries hulled and sliced
- 1/2 cup chopped pecans
- 1/4 cup unsweetened coconut chips optional
For the Salad Dressing:
- Place the strawberries, olive oil, balsamic vinegar, stone ground mustard, pure maple syrup, and salt in a food processor.
- Pour the So Delicious Original Coconutmilk over the strawberries and process until smooth.
- Stir in the poppy seeds (do not process them) and place the salad dressing in a jar. Keep dressing refrigerated until ready to use.
For the Salad:
- Plate the spinach on a large platter or in a large bowl. Top with sliced red onion, sliced avocado, strawberries, chopped pecans, and coconut chips.
- Drizzle strawberry coconut dressing over the salad, toss, and serve immediately.
- Please note nutrition facts are for 10 servings of salad dressing only. The salad will make approximately 4 servings of salad (6-8 servings if salad used as a side dish).
- The salad dressing will keep in the refrigerator for up to a week. Mix (or lightly shake) the dressing before serving.
- You can use dijon mustard in place of the stone ground mustard if you do not have any on hand.
- You do not have to add the poppy seeds to the dressing. It adds a nice color and texture, but it not needed if you don’t have any.
- You can use agave or honey in place of the pure maple syrup.
- You can use apple cider vinegar instead of the balsamic vinegar for a slightly different flavor profile.
- Do not dress the salad until you are ready to serve and eat it. Any leftover salad will keep for 3-4 days without the dressing on it.