This is a beautiful summer strawberry salad with mixed greens, arugula, radishes and avocado! A slightly sweet, lemon thyme dressing enhances the flavor of the strawberries and ties it all together. I top it with a little creamy goat cheese, but it’s optional.
We just celebrated June’s full moon which is commonly referred to as the “Strawberry Moon” in Native American traditions because this is the time to harvest the strawberry plants. Oh how much I love yummy, fresh strawberries.
This strawberry fields salad is a healthy dish you can enjoy as a main dish or appetizer. It’s perfect if you’re looking for a fun colorful salad to bring to a party.
The aromatic lemon thyme dressing is simple to make in a jar, no chopping or blending required.
You can make this a vegan salad or top it with a mild earthy goat cheese. Either way it’s magical.
Strawberry Fields Salad Ingredients
This simple, quintessential summer salad reminds us that seasonal ingredients at their very best don’t need much fussing. Here, sweet lettuce, peppery arugula and crispy radishes get brightened with juicy strawberries and creamy avocado. I top it off with a sprinkle of microgreens and goat cheese but they are optional.
Use fresh strawberries, frozen won’t work in this recipe. Buy organic since strawberries are one of the most sprayed fruits. See EWG’s guide to pesticides in produce.
This simple lemon dressing gets extra flavor from a touch of lemon zest and freshly chopped thyme leaves. The honey helps round out the taste and bring out the sweetness of the berries. It also complements the tangy arugula.
Lemon Thyme Dressing
The aromatic lemon thyme dressing has only 5 ingredients:
- lemon juice and lemon zest (organic is best)
- fresh thyme
- Dijon mustard
- extra virgin olive oil
- light flavored honey
The dressing is simple to make. Measure all the ingredients into a small mason jar and shake.
I save jars from coconut oil or almond butter to use for dressings and storing sauces.
Store leftover dressing in the refrigerator for up to a week. It can be used on any salad. It’s also nice on steamed or grilled vegetables or grilled fish.
How to Make The Strawberry Field Salad
- In a large mixing bowl toss the sweet greens, arugula, half the sliced radishes and half the strawberries with just enough dressing to moisten. Transfer to a serving platter or individual plates. When making this salad for a party, I put it on a serving plate and let people help themselves. If serving at home I put it on 2 large plates or 4 small appetizer plates.
- Arrange the remaining strawberries and radishes, avocado and goat cheese on top.
- Drizzle dressing lightly over the salad (you may have a little extra, serve on the side).
- Serve immediately sprinkled with Maldon sea salt and fresh pepper.
Variations
Use a different salad dressing: This salad is also delicious with a simple Balsamic Vinaigrette, Mediterranean Vinaigrette or any vinaigrette you like. Store bought is fine.
Dried thyme can be used instead of fresh thyme but it won’t be as aromatic.
Enjoy it as a main course: Top it with shredded chicken, from a roasted chicken or canned salmon or chickpeas.
Use different lettuce: Any type of lettuce will work. Frisee is a good substitute for the arugula. it has a nice tangy taste. Baby romaine or spring greens can be used too!
Onions instead of radishes: Very thinly sliced red onion can be added or used in place of the radishes.
Vegan: Leave out the goat cheese for vegan.
Storage
The salad is best when it’s freshly made. The dressing can be made up to 5 days in advance.
You can refrigerate the salad with the strawberries and radishes separately and without any dressing for up to a day if needed. Cut the avocado and top with goat cheese only when serving.
You’re going to love this beautiful Strawberry Fields Salad featuring mixed greens and arugula topped with fresh strawberries, avocado, radishes and goat cheese! A delicious, lemon thyme dressing highlights all the flavors. This is a healthy, gluten free, vegan strawberry salad.
“Strawberry Fields is anywhere you want to go.”
— John Lennon
If you like this salad you may enjoy these other salad recipes:
Baby Kale Salad with Creamy Asian Dressing
Tomato Peach and Avocado Salad
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Easy Strawberry Fields Salad
- Total Time: 20 minutes
- Yield: 4 servings* 1x
Description
This is a beautiful summer strawberry salad with mixed greens, arugula, radishes and avocado! A slightly sweet, lemon thyme dressing enhances the flavor of the strawberries and ties it all together.
Ingredients
- 4 cups mixed sweet baby lettuce
- 4 cups loosely packed arugula
- 3–4 radishes thinly sliced, a hand mandoline makes it easy (about 3/4 cup)
- 1/2 medium avocado chopped into 1/2-inch pieces
- 2 cups fresh strawberries, hulled and quartered
- 1–2 ounces goat cheese, crumbled (optional)
- Mirogreen sprouts for garnish (optional)
- Coarse Maldon salt
- Fresh pepper
Lemon Thyme Dressing
- 2 Tablespoons fresh lemon juice
- 1/4 teaspoon lemon zest
- 1/2–1 Tablespoon honey ( I like it a little sweeter, it brings out the sweetness of the berries)
- 1/2 Tablespoon Dijon mustard
- 3 Tablespoons extra virgin olive oil
- 1 teaspoon fresh thyme leaves
- Sea salt and fresh black pepper
Instructions
- Prepare the lemon thyme dressing: Add the lemon juice, lemon zest, honey, dijon mustard, olive oil, thyme salt and pepper to a mason jar.
- Shake very well until completely blended and smooth. Set aside.*
- In a large mixing bowl toss the sweet greens, arugula, half the sliced radishes and half the strawberries with just enough dressing to moisten. Transfer to a serving platter or individual plates.
- When making this salad for a party I put it on a serving plate and let people help themselves. If you’re eating at home put the tossed salad onto 2-4 plates.
- Arrange the remaining strawberries and radishes, avocado and goat cheese on top.
- Drizzle dressing lightly over the salad (you may have a little extra).
- Serve immediately sprinkled with Maldon sea salt and fresh pepper.
- Store leftover dressing in the refrigerator for up to a week. It can be used on any salad. It’s also nice on steamed or grilled vegetables or grilled fish.
Equipment
Buy Now → Notes
Dressing can be made up to 5 days in advance. Store in a glass jar in the refrigerator and let come to room temperature.
Recipe makes 4 appetizer salads or 2 main dish salads.
Add chicken, salmon or chickpeas for additional protein.
Nutrition information is with 1 ounce goat cheese and 1/2 Tablespoon honey in the dressing.
- Prep Time: 20 minutes
- Category: Salad
- Cuisine: Paleo, Gluten Free, Dairy Free Option, Vegan Option
