This Vegan Spinach Avocado & Strawberry Salad makes a delicious light meal or BBQ side dish. Pecans and vegan bacon bits add richness and crunch, while the creamy balsamic dressing adds tanginess. Perfect for summer or any time of year!
Some flavor combinations are simply a match made in heaven, and this Vegan Spinach Salad is a prime example. Start off with a bed of spinach and add sweet, ripe strawberries, creamy avocado, crunchy pecans, and rich vegan bacon bits. Balance everything out with thinly sliced red onion and tangy balsamic dressing, and you've got yourself one of the best vegan salads around! As a bonus, this recipe is simple, quick, and perfect for a dinner salad or BBQ side dish.
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You'll love this recipe because it's:
- Quick & Easy
- Oil-free
- Light & Healthy
- Vegan / Vegetarian
- Easy to make WFPB
- Perfect for a Summer Salad or BBQ Side
- Absolutely Delicious!
Does spinach really make you strong?
Did Popeye have it right? Does spinach make you stronger? Spinach boasts a ton of health benefits and is high in vitamins and minerals, especially vitamins A, C, K, folic acid, iron, and calcium. And some new studies have even suggested that the nitrate in spinach can boost strength. Most people can safely eat a large bowl of spinach every day. Just be careful not to overdo it because eating excessive amounts of spinach has some risks.
Can this be gluten-free?
If you make the vegan bacon bits from scratch, you need to make sure to use gluten-free soy sauce or tamarind sauce. Everything else in the recipe should be gluten-free as-is.
Can this be nut-free?
To make this vegan spinach salad nut-free, simply sub out the pecans for sunflower seeds or pumpkin seeds. You will also need to either use a different balsamic dressing or you can sub sunflower seeds for the cashews.
Ingredients
- 10 oz pre-washed baby spinach
- 1 lb strawberries, hulled
- 1 large, ripe avocado, cubed
- ½ red onion, slivered
- ¾ cup pecans
- ⅓ cup vegan bacon bits
- ½ cup creamy vegan balsamic dressing
Substitutions
- Any kind of lettuce or mixed greens could be subbed for the spinach.
- If you don't have fresh strawberries available, dried cranberries or tart apple slices would offer a similar touch of sweetness. I don't recommend frozen strawberries for this dish.
- Instead of pecans, you could use walnuts, sunflower, or pumpkin seeds.
- Either make your own bacon bits following the linked recipe or use store-bought. To keep this WFPB, swap out the TVP bacon bits for diced tempeh bacon (or air fryer tempeh bacon).
- If you don't want to make your own dressing, any store-bought vegan balsamic dressing can be used.
- For a lower-fat, WFPB dressing, try this simple "3-2-1" dressing that's made with balsamic vinegar, maple syrup, and dijon mustard.
Instructions
- If you need to make the vegan bacon bits and/or the balsamic dressing from scratch, do that first. (This will add about 15 to 20 minutes to the prep time).
- Prep the veggies by peeling and slicing the onion into thin strips. Wash and hull the strawberries. Wash and dry the spinach (if you're not using pre-washed spinach). Cube the avocado.
- If you plan to eat this dish right away, assemble the salad. Add the spinach, pecans, bacon bits, red onions, and dressing to a large bowl and toss to combine.
- Then add the strawberries and avocado. Gently toss to combine or just let them sit on top. Serve right away!
- For more tips on serving, making ahead, and storing, see the notes below.
How to serve
- You can serve this as an entree salad (it makes 3 to 4 portions).
- This would also make a perfect side salad (6 to 8 portions). Serve with Vegan Baked Feta Pasta, Cherry Tomato Pasta, or Vegan Leek & Potato Soup.
- You can toss the salad with the dressing before serving or serve the salads with the dressing on the side.
- This Spinach Strawberry Salad is also perfect for bringing to potlucks, BBQs, and holiday parties. See tips below for making ahead.
Can I make it ahead?
While I don't recommend making and dressing the whole salad ahead of time, if you want to bring this dish to a party or use it as meal-prepped lunches throughout the week, you can make the dressing and vegan bacon bits several days in advance. The onions and strawberries can be made a few hours in advance. But wait to cube the avocados, assemble, and dress the salad until right before serving.
How to store
- Once the salad has the dressing on it, it won't last more than a few hours because the spinach will start to wilt and the avocado will start to brown. If the salad doesn't have the dressing on, you can store it in the refrigerator for about 1 day.
Related recipes
- Thai Salad with Sesame-Crusted Tofu
- Asian Ginger & Cashew Dressing
- Vegan Chopped Italian Salad
- Creamy Vegan Italian Dressing
- Southwestern Salad with Chili-Lime Tofu
📖 Recipe
Spinach, Avocado, & Strawberry Salad
Equipment
Ingredients
- 10 oz baby spinach prewashed
- 1 lb strawberries (roughly 1 quart)
- 1 ripe avocado peeled and cubed
- ½ red onion
- ¾ cup raw, unsalted pecans
- ⅓ cup vegan bacon bits
- ½ cup creamy vegan balsamic dressing
Instructions
- If you need to make the vegan bacon bits and/or the balsamic dressing from scratch, do that first. (This will add about 15 to 20 minutes to the prep time).
- Prep the veggies by peeling and slicing the onion into thin strips. Wash and hull the strawberries. Wash and dry the spinach (if you're not using pre-washed spinach). Cube the avocado.
- Add the spinach, pecans, bacon bits, red onions, and dressing to a large bowl and toss to combine. Then add the strawberries and avocado. Gently toss to combine. Serve right away!
- For tips on storing or making this salad ahead of time, see the blog post above.
Notes
- If you need to make the dressing and bacon bits from scratch, add 15 to 20 minutes to the prep time.
- To keep it WFPB use diced tempeh bacon instead of the TVP bacon bits.
- This recipe makes about 4 large salads or 6 to 8 side salads, probably a little more if you're bringing it to a BBQ or potluck.
- The nutrition info assumes each salad has about 2 tablespoons of dressing.
- If you prefer a lighter dressing, try this "3-2-1" Dressing made with balsamic vinegar, maple syrup, and mustard.
Nutrition
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