My cookbook is here! 
This fresh and delicious strawberry salad will blow your mind. It is served over a creamy whipped Feta and white bean dip that makes it irresistible!
This vibrant salad is a masterclass in texture and balance, offering a refreshing burst of summer flavors in every bite. The true secret to this dish lies beneath the greens: a decadent, protein-packed bed of whipped feta and white bean dip.
At its heart, juicy strawberries and creamy avocado slices provide a beautiful contrast of sweetness and richness, while crisp cucumbers add a cooling crunch. The dressing is intentionally light and bright, designed to enhance the natural sweetness of the fruit without overpowering it.
By blending salty feta with silky cannellini beans and Greek yogurt, the base achieves a cloud-like consistency that is both indulgent and nourishing.
You may also use fresh mint or basil instead of chives. You can use any type of nut like pecans or pistachios in place of the walnuts.
If you like this recipe you will love this Tomato, Peach + Avocado Salad or this Feta Cucumber + Avocado Salad.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe. Now LOVE YOUR LIFE!
Strawberry + Avocado Salad over Whipped White Bean Feta
Ingredients
- 1 lb (0.45 kg) strawberries, stems removed + sliced
- 4 persian cucumbers, sliced
- 2 medium avocados, cubed
- 1/3 cup (40 g) walnuts, chopped
- 2 tbs chives, chopped
- 3 tbs olive oil
- 2 tbs white balsamic vinegar
- 1 tbs honey
- 1 tsp poppy seeds
White Bean Feta Whip:
- 15 oz can (0.43 kg) cannelini beans, rinsed + drained
- 5 oz (140 g) Feta cheese
- 2 tbs olive oil
- 1/3 cup (65 g) Greek yogurt
- 1 small lemon, zested + juiced
- 1 tbs honey
Instructions
- In a large bowl, mix together the strawberries, cucumbers, avocados, walnuts, chives, olive oil, balsamic vinegar, honey and poppy seeds until well coated.
White Bean Feta Whip:
- In a mini food processor, pulse together the ingredients listed above until smooth. Taste and adjust salt and honey if needed. Spread onto small plates and top each serving with salad. Drizzle with honey and enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Instead of walnuts you can use pecans or pistachios.
- Instead of chives you can use fresh mint or basil.
I did this for gourmands and they said is was a Michelin star starter. Served with focaccia.
One guest was dariy free so used plant feta from local Dunnes Stores in Naas, Ireland and replaced yoghurt with nothing except a tiny bit of elderflower drink (1-2 teasps) to reduce the density of the blended base.
I had no Balsamic white so used ordinary Balsamic instead.
Both the original and amended recipes were fabulous.
Thank you for this wonderful, simple treat.
Hi Patricia, sounds amazing! I love that you created two versions for your guests! Thank you for sharing your kind feedback with us!
Wow! This is so good. I used the pistachios and chia seeds. Next tome I am going to add mint instead of chives.
The whipped feta base can be used as a dip for fruit and veggies!
I will add this to my rotation of meals!!
Hi Nancy, its definitely endless possibilities with this feta whip! Thank you for trying it out and sharing your feedback with us!
Delicious and hits that just enough sweetness to give you amazing summer flavors.
Hi Kristine, well said! I’m glad you tried the salad and loved it!
I love all you make. It’s yummm
Thank you Sunita!
Baie dankie dit gaan heerlik wees sonder baie soetiheid
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HI Ina, yes very delicious and not too sweet!