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This fuss-free Strawberry Avocado Crunch Salad combines crisp veggies, crunchy sesame sticks, and juicy fruit in one texturally exciting summer side dish or lunch! Vegan, Gluten-Free Option.
This 15-minute Strawberry Avocado Crunch Salad tosses fresh strawberries, creamy avocado, crisp cucumbers, and crunchy sesame sticks in an easy miso ginger dressing. Enjoy it for flavor-packed lunches or a refreshing summer side dish!
Table of Contents
Where Crunch and Creaminess Collide
I love strawberries for their perfectly sweet and tart flavor and both juicy and crisp texture. Once summertime hits and they start popping up in my garden, you’ll find me adding these sweet berries to everything, from creamy overnight oats to homemade salad dressing to vegan baked goods.
This Strawberry Avocado Crunch Salad is yet another one of my favorite ways to enjoy strawberries during strawberry season – in salads! This is no ordinary strawberry salad, though; packed with unexpected ingredients, exciting textures, and Asian-inspired flavors, it’ll quickly become one of your go-to summer sides or lunches, too!
Juicy strawberries, creamy avocado, crisp cucumbers, protein-rich edamame, and crunchy sesame sticks combine to create the perfect amount of textures and flavors. They’re tossed together in a light and tangy miso ginger dressing to complete every bite.
As a nice bonus, this salad doesn’t wilt or become soggy as it sits. Whip it up in 15 minutes and bring it with you to the barbecue or picnic, then pack the leftovers for an easy lunch.
What You Need for This Strawberry Avocado Salad
A variety of fresh fruits, vegetables, and herbs are tossed in a 7-ingredient dressing to make this flavorful and texturally exciting salad! Here’s what you’ll need:
- Strawberries: Opt for fresh, in-season strawberries for this salad. Throughout summer, bright red strawberries with vibrant green tops should be easy to find at farmer’s markets and in grocery stores.
- Cucumbers: Use Persian cucumbers if you can. Their small size makes them extra crispy and crunchy, adding even more textural dimension to this fun dish!
- Edamame: Adds a hearty texture as well as fiber and plant protein. Try to use frozen or pre-cooked shelled edamame (mukimame) to speed up the prep time. Did you buy extras? Put them to use in this refreshing Mango Cucumber Salad with Edamame.
- Avocado: Pick up an avocado that feels somewhat firm but still has some give when squeezed. It’ll be easier to peel and slice and will last even longer in the salad
- Sesame Sticks: Technically optional, but nutty sesame sticks add the perfect pop of extra crunch to this avocado crunch salad!
- Ginger Miso Dressing: This simple dressing ties the whole salad together with its umami, tangy, and nutty flavors. To make it, you need oil, rice vinegar, lime juice, sesame oil, sugar, ginger, and miso paste.
How to Make a Strawberry Avocado Crunch Salad
- Cook the edamame according to the package instructions, then rinse and set it aside to cool.
- Whisk the oil, vinegar, sesame oil, sugar, and ginger together in a small bowl until the sugar dissolves. Add the miso and whisk again.
- Add the edamame, cucumbers, strawberries, avocado, onion, sesame seeds, and mint to a large bowl. Pour the dressing over top and toss to combine.
- Serve the salad in bowls or place it in the fridge to chill. Top with the crunchy sesame sticks right before serving.
Caitlin’s Cooking Tips
- Toast the sesame seeds: You can take the crunch factor and nutty flavors to a whole new level by toasting the sesame seeds in a dry skillet over medium heat for a few minutes before adding them to the salad.
- Let the flavors develop: If you have an extra 15 to 30 minutes, I recommend letting the dressed salad chill in the fridge before serving. This gives those wonderful flavors from the veggies, fruit, and dressing time to mingle and get to know each other.
Serving Suggestions
Say hello to summer with a bowl of this vegan strawberry salad. It’s refreshing but packed with protein, making it hearty enough to enjoy on its own or as a filling side dish paired with more vegan summer recipes. Try it alongside this Vegan Chickpea Salad Sandwich, this Vegan Macaroni Salad, or these BBQ Tempeh Tacos.
If you’re looking for more fresh and fruity salad recipes, you’ll also love this Spicy Peach and Chickpea Salad, this Mango Chickpea Salad, and this Summer Peach and Chickpea Salad!
How to Store Salad with Avocado and Strawberries
The leftover salad will stay fresh for up to 5 days when stored in an airtight container in the refrigerator. Store any crunchy elements, like the sesame sticks and sesame seeds, separately at room temperature to keep them from getting soggy. Also, remember not to add the avocado until right before serving or else it will start to turn brown.
Freezing is not recommended.
Substitutions and Variations
- Strawberry Substitute: If you have more fresh berries to use up, like raspberries, cherries, or blueberries, feel free to toss them in the salad in addition to or instead of the strawberries.
- Gluten-Free Option: Sesame sticks are not gluten-free but can be replaced with crushed almond crackers, gluten-free breadcrumbs, or roasted almonds.
- Miso Substitute: If you can’t find miso paste, replace it with 1/2 teaspoon of kosher salt.
Recipe FAQs
Fresh strawberries are the only way to go. Frozen and thawed strawberries will be too wet and will make the salad soggy.
Sure! For the best results, store the salad, dressing, avocado, and sesame sticks separately for up to 4 or 5 days, then assemble as normal right before serving.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Strawberry Avocado Crunch Salad
Ingredients
For the Salad:
- 8 ounces shelled edamame or murakami cooked*
- 3 Persian cucumbers or 1 large seedless cucumber sliced
- 8 ounces strawberries sliced
- 1 firm avocado diced*
- 2 green onions thinly sliced
- 1 tablespoon sesame seeds
- 2 tablespoons freshly chopped mint optional
- 1/2 cup sesame sticks chopped (optional*)
For the Ginger Miso Dressing:
- 1 tablespoon neutral oil
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon lime juice about ½ lime*
- 1 teaspoon toasted sesame oil
- 2 teaspoons cane sugar
- 1/2 " piece of ginger finely grated (or sub 1 tsp dried ginger)
- 1 tablespoon mellow miso paste
Instructions
- Prep: Check the instructions on your frozen edamame, some brands can be eaten as-is, but most need to be cooked first. Cook the edamame according to package instructions; rinse with cold water until it cools to room temperature and set aside.
- Make the Dressing: Add the oil, vinegar, sesame oil, sugar, and ginger to a small bowl or jar. Whisk or shake together until the sugar has dissolved, then add the miso and mix again until the dressing is emulsified. Set aside.
- Combine: Add the edamame, cucumbers, strawberries, avocado, onion, sesame seeds, and mint to a mixing bowl. Pour the dressing over the salad and toss well to combine. Adjust any seasonings to taste, if necessary.
- Serve: Serve immediately, or place the salad in the fridge for 15 minutes to chill and let the flavors mingle. Top with chopped sesame sticks just before serving, if using, so they don’t get soggy. Store any leftovers in the refrigerator in an airtight container for up to 5 days.
Recipe Notes
- Avocado: I recommend using a firm avocado (not overripe) as it’s easier to peel and slice. It will also hold up better in the salad! However, if you are making this recipe for meal prep I would recommend omitting the avocado in your prep, and slicing and adding it just before serving.
- Sesame Sticks: If you do not use the chopped sesame sticks, I recommend using 2 tablespoons of sesame seeds instead for extra crunch!
- Gluten-Free: Omit the sesame sticks to make this recipe gluten-free.
- Miso Paste: You can find miso paste in the refrigerated sections of most grocery stores (often near the tofu). I like to use miso because it thickens the dressing and adds some umami flavor; however, if you cannot find it, replace it with 1/2 teaspoon of kosher salt.
- Lime Juice: If you do not have fresh lime juice, use only 2 tablespoons of rice vinegar instead and increase the cane sugar to taste, if necessary.
Saw the reel for this and had to make it immediately. Omitted the scallion and didn’t have any mint but will definitely add some next time. SO delicious and the perfect summer side!
So happy you liked it, Grace! Thank you for the review.