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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/spring-greens-coconut-ranch-dressing