Instead of waiting for early summer to come to me, I have decided to go ahead and declare it early summer (at least in my kitchen).

I love when June comes around in West Michigan and every farmers stand is overflowing with delicious fresh picked strawberries! In past years, I have even been ambitious and took the kids out and picked strawberries. (that ranged from interesting to fun). Okay! One story.

When my youngest was about 1 1/2 years old, I was bound and determined we were picking strawberries! It was a hot day when we showed up to pick. I really wasn’t sure even what I was doing (hello, newbie strawberry picker!…So I am not sure what made me think taking a 1 1/2 and 3 1/2 year old was a fabulous idea…). Anyways – it went fine, except I could not drag my youngest away from stuffing strawberries in her mouth…but when I noticed that the whole strawberry was going in…greens and all…I was like we gotta go! LOL!

I digress from the salad.

So my favorite salad to make with strawberries was a Feta Strawberry Salad. BUT since going vegan, I knew that cheese wasn’t going to fly. Nor where the honey roasted almonds that topped the salad.

SO –

Enter the Vegan version of my favorite strawberry salad. With avocado. With quinoa. With Maple Coconut Oil Roasted Almonds.

I didn’t miss the Feta. I still licked the bowl clean. (and I bet you will too!)

If you make this Strawberry Avocado Salad (with Maple Poppy Seed Balsamic Dressing) tag @badtothebowl on social media.

Strawberry Avocado Salad (with Maple Poppy Seed Balsamic Dressing)

Recipe by SarahCourse: Salads

A strawberry fields type of salad with a balsamic dressing and creamy avocado!

Ingredients

Maple Coconut Oil Roasted Almonds

1/2 cup Sliced Almonds
1/8 cup Brown Sugar (or 2 Tblsp)
1 Tblsp Maple Syrup
1 Tblsp Water
1 t. Coconut Oil
pinch of salt
Maple Poppy Seed Balsamic Dressing
1/2 cup EVOO
1/4 cup maple syrup
1/4 cup balsamic vinegar
1 garlic clove (minced)
1/4 t. paprika
1/4 t. salt
pinch of white pepper
2 Tblsp toasted sesame seeds
1 Tblsp poppy seeds
Salad
Mixed Greens or Baby Spinach
Cooked Tri-Color Quinoa
Avocado Sliced
Sliced Green Onion
Sliced Strawberries

Directions

For the maple coconut oil roasted almonds: Lightly toast your sliced almonds. Line a baking pan with parchment paper and spread out your sliced. Roast for @ 5 min in 350 degree oven. Keep an eye on them! If they don’t look toasted enough, roast for 1 – 2 min. more. If they look like they are getting too toasty – take them out pronto. Cool on their parchment paper after removing from oven. While your almonds toast, combine brown sugar and salt in a small bowl. In a saucepan over low heat, melt coconut oil, syrup and water. Bring to boil. Stir in almonds and cook until almonds absorb all the liquid about 5 min. Mix in sugar and remove from heat. Spread on parchment paper to cool.
For the dressing: Combine all ingredients from EVOO to poppy seeds in a dressing jar of choice and give a good shake to combine
For the salad: Combine all remaining ingredients in large salad bowl. Top with your sliced almonds. Drizzle with dressing! Lick the bowl, optional.