Spring Greens and Berry Salad with Coconut Ranch Dressing


This recipe for spring greens with coconut ranch dressing is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Susan Asanovic. To qualify, the recipe includes Coconut Milk Beverage and Coconut Milk Yogurt by So Delicious Dairy Free.

Spring Greens and Berry Salad with Coconut Ranch Dressing (Vegan, Gluten-Free, Dairy-Free, Soy-Free and Allergy-Friendly)Spring Fling Dairy-Free Recipe ContestFor more details about the recipe contest, see this post: www.godairyfree.org/news/spring-fling-dairy-free-recipe-contest

Special Diet Notes & Options: Spring Greens with Coconut Ranch Dressing

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.

Spring Greens and Berry Salad with Coconut Ranch Dressing
Prep time
Total time
Serves: 4-6
  • 6 cups baby arugula (roquette, wild arugula)
  • 2 cups young dandelion greens, tough stems discarded
  • 1 cup fresh strawberries, halved if large
  • ⅓ cup fresh blueberries
  • ⅓ cup shelled fresh peas (not sugar snap), blanched
  • ¼ cup roasted sunflower seeds
  • Edible flowers (be sure they haven’t been sprayed), optional
Coconut Ranch Dressing:
  1. Combine arugula and dandelion greens in a large salad bowl. Fold in berries and peas. Sprinkle with sunflower seeds.
  2. In a large measuring cup or spouted bowl, whisk together coconut milk beverage, yogurt, lemon juice, chives, garlic, fines herbes, pepper, and salt to taste.
  3. Drizzle over salad and serve remainder in a sauceboat on the side. Garnish with edible flowers, if using.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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