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Vegan Mother’s Day Brunch Menu

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spinach strawberry salad

Spinach and Strawberry Salad

Make this simple salad in advance and pass the dressing on the side.

Yield: 4 servings


  • 4c fresh, baby spinach
  • 1/2c sliced almonds
  • 1 Haas avocado, diced
  • 1c strawberries, sliced
  • 1 lemon
  • 1/4c orange juice
  • 1T vegan sugar
  • 1.5c olive oil
  • 1/4c balsamic vinegar
  • salt and pepper, to taste

Cooking Directions

  1. In a large glass bowl with a lid, toss the spinach with the almonds, avocados, and juice from 1/2 of your lemon.
  2. Top with the sliced strawberries and squeeze on the rest of the lemon juice.
  3. In a jar, whisk together the remaining ingredients to make the dressing.

>>Next: Fennel and Walnut Pesto Potato Salad

Image Credit: Creative Commons photo by Plat

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Becky Striepe

Becky Striepe is a freelance writer and vegan crafter living in Atlanta, Georgia. Her life’s mission is to make green crafting and vegan food accessible to everyone! Like this article? You can follow Becky on Twitter or find her on Facebook!


+ add your own
6:05PM PDT on Jun 5, 2011


8:39PM PDT on May 8, 2011


7:18AM PDT on May 8, 2011

Thank you.

1:57AM PDT on May 7, 2011

Noted with interest.

10:30AM PDT on May 2, 2011

just what i was looking for! thanks!

1:26PM PDT on Apr 29, 2011


10:23AM PDT on Apr 28, 2011


10:22AM PDT on Apr 28, 2011

Mmm the Pesto sauce recipe is delicious. Thanx

9:36AM PDT on Apr 28, 2011

The pesto especially looks good. I would will avoid the one requiring the use of an oven though. I go for raw or lightly cooked as often as possible.

8:26AM PDT on Apr 28, 2011


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people are talking

I can't eat all this in one go so what can I do with the mixture as it already has the lemon in it a…

Good to know....I love cilantro and will be looking at the label to see where it's from.


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