This Cucumber, Avocado, Jalapeño & Orange Salad with Strawberry Vinaigrette is a classic, and one of my favorites to return to during the height of strawberry season! (And also when it’s the opposite of strawberry season and simply want a summery pick-me-up too haha.) The colors alone are vibrant enough to put a smile on my face, personally.
By the way, I originally developed this dressing recipe for Misfits Market to pair with salmon, which you can find: here.
Though, whether you pair the dressing with salad, salmon, or another protein of choice, the options to brighten up your day endless! To try for yourself, scroll below.
In a blender or mini food processor, combine all the dressing ingredients except for poppy seeds. Pulse several times until smooth and well blended. Afterwards, pour the vinaigrette into a jar with the poppyseeds and shake. Store in the refrigerator until read to use. When ready, shake again before serving.
In a large mixing bowl, add all the salad ingredients together and gently toss until combined. Finally, transfer to a serving platter. Drizzle some of the dressing over the salad and serve the remainder in a jar, alongside. Share, and enjoy!
Cucumber, Avocado & Citrus Salad with Strawberry Vinaigrette
SALAD SERVES: 6
VINAGRETTE
PREP TIME: 15 MINUTES
Ingredients:
- 1 cup strawberries, stems removed
- 1-2 Tbs lime/lemon juice (more or less to preference)
- 2-3 Tbs maple syrup (or honey)
- 1/4 cup extra virgin olive oil (or avocado oil)
- 1/4 cup water
- 2 Tbs red wine vinegar (or rice vinegar)
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- 1 Tbs poppyseeds (optional)
Method for Strawberry Vinaigrette:
- In a blender or mini food processor, combine all the ingredients except for poppy seeds. Pulse several times until smooth. Afterwards, stir in the poppyseeds. Transfer to an airtight jar and store in the refrigerator until read to use. Shake again before serving.
Cucumber, Avocado, Jalapeño & Orange Salad:
- 1 cup strawberries, quartered
- 1 cucumber, halved lengthwise and thinly sliced
- 1-2 small navel oranges, skins removed and sliced into disks or supremes
- 4 cups baby crispy green lettuce, like Little Leaf Lettuce
- 1 jalapeno, thinly sliced (optional)
- 1 avocado, thinly sliced or diced
- 1/4 cup vegan goat cheese, crumbled (optional)
- Strawberry Vinaigrette
- In a large mixing bowl, add all the salad ingredients together and gently toss until combined.
- Finally, transfer to a serving platter. Drizzle some of the dressing over the salad and serve the remainder in a jar, alongside. Share, and enjoy!
Notes:
- If you do not have red wine vinegar, distilled white vinegar, or any milder vinegar works just as well. Though, I do not recommend using apple cider vinegar because it can overpower the strawberries.
- For help with cutting oranges, Jessica Gavin has a great resource: here.
- For more recipes to try, to pair alongside, or for inspiration, please visit the Kitchen Journal.
- By the way, the serving bowl and salad bowls are from Material Kitchen.
