Berry & Avocado Salad With Cilantro Dressing

Berry & Avocado Salad With Cilantro Dressing {Beard and Bonnet} #glutenfree #vegan

I love fresh berries and right now they are in abundance! Every time I walk into the Farmer’s Market here, there are tables upon tables of fresh organic berries just calling my name. So, naturally I save as many as my wallet will allow and then panic when I get home and realize I have way more berries than my family can possibly eat.

Berry & Avocado Salad With Cilantro Dressing {Beard and Bonnet} #glutenfree #vegan

I have made smoothies, muffins, jam, and just about everything else under the sun I can think of to make with berries, but for some reason I had never made a salad with them until a few weeks ago. Weirdo, I know!

Berry & Avocado Salad With Cilantro Dressing {Beard and Bonnet} #glutenfree #vegan

Ever since I made a Strawberry Salad with Coconut Bacon and Black Pepper Vinaigrette for Oh My Veggies a few weeks ago I have been berry salad obsessed. I may have actually had this one for lunch 3 days in a row now. I’ll probably have it again tomorrow to be honest.

Besides the luscious berries this salad has creamy avocado, baby spinach, crunchy roasted pepitas and an herb packed cilantro dressing that I just cannot get enough of.

What foods are you obsessed with lately?

Berry & Avocado Salad With Cilantro Dressing {Beard and Bonnet} #glutenfree #vegan

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Berry & Avocado Salad With Cilantro Vinaigrette (Gluten Free & Vegan)

  • Author: Beard And Bonnet
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4 1x

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Ingredients

For the dressing

  • 1 cup cilantro leaves
  • 2 scallions, light green and dark green parts only, sliced
  • 1 tablespoon finely grated ginger
  • 1/4 cup mirin
  • 1/4 cup rice wine vinegar
  • pinch of salt

For the salad

  • 1 5-ounce package baby spinach
  • 1 avocado, pitted and sliced
  • 1/2 cup sliced strawberries
  • 1/4 cup fresh blackberries
  • 1/4 cup fresh raspberries
  • 1/4 cup fresh blueberries
  • 1/4 cup pepitas

Instructions

Make the dressing

  1. Combine the cilantro, scallions, ginger, mirin, rice wine vinegar, and salt ina food processor or blender and process until finely chopped.

Build the salad

  1. Divide the baby spinach between 4 plates, do the same with the sliced avocado, strawberries, blackberries, raspberries, blueberries, and pepitas.
  2. Serve immediately with dressing on the side

Notes

The dressing will keep refrigerated for up to 5 days

Cilantro dressing from Donna Hay

Hungry for more fruity salads?

Strawberry Salad with Coconut Bacon & Black Pepper Vinaigrette {Beard and Bonnet} #glutenfree

Check out the recipe for my Strawberry Salad with Coconut Bacon and Black Pepper Viangrette by clicking here…

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17 Comments

  1. Heidi @foodiecrush May 23, 2014 at 7:47 pm

    I’m totally jonesing for avocados, berries and every fresh salad with protein I can get my hands on. You’ve created a beauty here!

    Reply
    1. Meg May 23, 2014 at 9:10 pm

      Thanks so much Heidi! This salad is quickly becoming an obsession over here;)

      Reply
  2. Julia May 27, 2014 at 8:59 am

    Absolutely gorgeous salad, lady! I’ve been loving berries lately too, and they’re so wonderful in a crisp green salad. I already have the ingredients to make this thing happen so this is looking like lunch to me! 😀

    Reply
    1. Meg May 27, 2014 at 9:03 am

      Yay Julia!! I hope you love that herby salad with the berries. It is my absolute favorite:)

      Reply
  3. Courtney @ The Fig Tree May 27, 2014 at 4:40 pm

    Beautiful salad! I love that you combined berries and creamy avocados. The dressing sounds delicious. I love cilantro! Awesome spring salad.

    Reply
    1. Meg May 27, 2014 at 7:56 pm

      Thanks so much Courtney!

      Reply
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  10. Catherine April 17, 2015 at 8:47 am

    Dear Meg this salad is so beautiful. I could enjoy this as meal within itself! xo, Catherine

    Reply
    1. Meg April 17, 2015 at 11:01 am

      Thank you so much Catherine! It is one of my favorites too 😉

      Reply
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