Spring Salad with Salmon and Strawberry Vinaigrette

This Spring salad is a seasonal mix of strawberries, rocket, and salmon for the perfect light meal for Spring days! It is berry season and berries are a perfect addition to a salad, adding a seasonal, fresh and sweet component to bring it to life! The smoked salmon brings the salty component, while still keeping it light and refreshing with earthy flavours from the beetroot and a touch of pepper from the fresh rocket. Basil and strawberries are a winning combination that makes this salad pop. Not only is this refreshing, light and balanced in flavours but it’s also a nutrient-dense salad.


Cooking Methods

  • Blending




For the Salad:

  • 100g rocket
  • 100g red cabbage, shredded
  • 250g strawberries, sliced
  • 125g blueberries
  • ½ red onion, thinly sliced
  • 100g sliced pickled beetroot
  • 100g smoked salmon ribbons
  • Fresh basil leaves, to taste

For the Strawberry Vinaigrette:

  • 3 strawberries, sliced
  • 60 ml (1/4 cup) red wine vinegar
  • 60 ml (1/4 cup) raspberry vinegar (*see substitutes below)
  • 125 ml (1/2 cup) canola oil, olive oil or hemp seed oil
  • 15 ml (1 Tbsp) honey (*Vegan option: coconut sugar, maple, agave or date syrup.)
  • Pinch of salt


For the Salad:

  1. Arrange all salad ingredients on a serving platter.
  2. For the Strawberry Vinaigrette:

    1. Place all ingredients in a bowl and use a stick blender to combine and emulsify the vinaigrette.
    2. Pour the dressing over the salad and serve immediately.



  • You can substitute raspberry vinegar with apple cider vinegar, or balsamic vinegar.
  • You can substitute the smoked salmon with smoked chicken, smoked tofu pieces, or another protein like beans or chickpeas (pan-fried or roasted with smoked paprika to keep that smokey flavour)
  • You can replace the red cabbage sliced with white cabbage or a raw slaw mix.