Strawberry season is here and if you go picking on a farm, you know that the berries don’t last as long as the ones you typically buy from a grocery store. Since they’re already bright red and ripe when picked, they need to be eaten sooner rather than later. Plus they taste the most fresh when they have just come off the vine. I recently saw a bottle of strawberry vinaigrette in the grocery store and I was inspired to use my own berries to make my own dressing at home.
I had a jar of artichoke sitting in my fridge next to my bucket of strawberries and randomly decided to toss them in a bowl with some white beans and strawberries to make a summer salad. This was super easy to make and would be easy to double or triple to bring to a cookout or picnic. The artichoke I used was marinated and added the perfect amount of extra flavor. I also crumbled in some vegan feta but you can leave this out if you don’t have any on hand. I used basil for my fresh herb but mint would work well in here too.
I had a jar of artichoke sitting in my fridge next to my bucket of strawberries and randomly decided to toss them in a bowl with some white beans and strawberries to make a summer salad. This was super easy to make and would be easy to double or triple to bring to a cookout or picnic. The artichoke I used was marinated and added the perfect amount of extra flavor. I also crumbled in some vegan feta but you can leave this out if you don’t have any on hand. I used basil for my fresh herb but mint would work well in here too.
YIELDS
2–3 servings
PREP TIME
COOK TIME
TOTAL TIME
- For the dressing:
- 1/2 cup strawberries
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- 2 tbsp water
- 1 tbsp honey
- salt & pepper to taste
- For the salad:
- 1 15oz can white beans
- 1 cup strawberries, sliced
- 1/4 cup red onion, diced
- 1/2 cup marinated artichoke, chopped
- 1/2 cup vegan feta crumbles
- 1/4 cup fresh basil, chopped
Directions
1. To make the vinaigrette, add all ingredients to a blender and blend until smooth. Set aside.
2. I’m a large bowl, toss together the white beans, strawberries, onion, artichoke, feta, and basil.
3. Pour the dressing over the salad and mix well to coat.
4. Refrigerate for an hour and serve.
Also by Lauren: Vegan Lemon Chickpea Picatta
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Photo: Lauren Sacerdote
