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Spring strawberry, fennel salad with lemony chia dressing

This fresh salad screams spring and summer. This is a class recipe that I have made, changed, tweaked and loved over the years. Each component of this salad is delicious, especially when topped with the healthy lemony chia dressing. Most of these sweet salad dressings are loaded with sugar, but you can feel good about this one as its not overly sweet, and uses honey as the natural sweetener. There are so many options for the type of greens, fruit, cheese and nuts used. This one is always a crowd-pleaser. 



  • 6 cups of your favorite greens. I like a combination of head of red leaf lettuce, baby spinach and spring mix
  • 1 fennel bulb, pealed, and sliced into long strips
  • 1/2 medium red onion thinly sliced
  • 2 cups of fresh strawberries, washed, hulled and sliced (you could also add blueberries or raspberries)
  • 1/4 cup of goat cheese crumbled
  • 1/2 avocado cubed
  • Optional candied walnuts or pecans (simply toss with maple syrup and roast in oven until crispy and fragrant).


  • 1/4 cup of olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons white balsamic vinegar
  • 2 teaspoons honey
  • 2 teaspoons chia seeds
  • Pinch of salt and black pepper to taste


  1. Add all dressing ingredients to a mason jar. Shake well and set aside.
  2. Prepare salad by placing your greens in a large salad bowl. Layer all other ingredients on top of greens. (add the avocado last and after you’ve tossed with the dressing).
  3. Pour dressing and toss just before serving.