Protein Salad with Strawberry

Strawberry Protein Salad

  • 500 grams Driscoll’s Strawberries, divided
  • 3 Tablespoons olive oil or avocado oil
  • 2 Tablespoons champagne vinegar or white balsamic vinegar
  • 2 Tablespoons fresh lemon juice
  • 1 Tbsp. Dijon mustard
  • Salt
  • Pepper
  • 180 grams mixed greens of choice
  • 40 grams nuts or seeds
  • 350 grams assorted sliced vegetables (red cabbage, carrots, cucumbers, radishes, snow peas, bell peppers, etc.)
  • 1 small avocado, pit removed and sliced
  • 25 grams microgreens or sprouts
  • 1 chicken breast (~200 grams), cooked and chopped

10 minutes | 2-4 | other courses

Protein Salad with Strawberry

Big bowls of leafy greens, crunchy veggies, and satisfying proteins all topped with summer-bright strawberries. The strawberry vinaigrette gives it that beat-the-heat, no-cook magic!


HULL 5 or 6 strawberries.
PLACE strawberries in a blender or food processor.
ADD oil, vinegar, lemon juice, and mustard.
BLEND on high speed until ingredients are incorporated.
TASTE dressing and SEASON with salt and pepper.
SET ASIDE vinaigrette.
DIVIDE vegetables between two or four salad bowls.
SPRINKLE with nuts or seeds.
DIVIDE chicken between salad bowls.
CORE and SLICE remaining strawberries.
GARNISH salads with sliced strawberries.
DRIZZLE vinaigrette over salads just before serving.
STORE remaining vinaigrette in refrigerator for up to 4 days. 
SERVE Strawberry Protein Salad immediately.

Leafs Strawberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.