Here is a fresh, spring salad with unusual flavors and very quick to prepare, which can also be served as a light appetizer accompanied by toasted bread.

12 strawberries
1 handful of basil leaves
1 handful of mint leaves
1/2 handful of savory leaves
2 handfuls of rocket
4 salad leaves
1 avocado

For dressing

4 tablespoons of soy yogurt
2 tablespoons of old-fashioned Dijon mustard (the one with seeds)
3 tablespoons of extra virgin olive oil
1 pinch of salt
1 pinch of chilli pepper

Wash all the leaves and let them dry. Cut the strawberries lengthwise. Peel and slice the avocado.
Put everything in a serving dish or glass / ceramic bowl. Mix the ingredients for dressing with a fork until you get a not too thick sauce. Pour the dressing over the salad and ...
enjoy your meal!