strawberry salad

This strawberry salad recipe is perfect for spring and summer! It&#x27;s bursting with flavor from cherry tomatoes, basil, creamy mozzarella, and tangy balsamic. Skip the cheese to make it vegan.

Strawberry Salad with Balsamic

balsamic vinegar

strawberries

cherry tomatoes

mini mozzarella balls

avocado

pecans (toasted)

basil (torn)

Extra-virgin olive oil (for drizzling)

Sea salt and black pepper

In a small saucepan, bring the balsamic vinegar to a high simmer over medium heat. Stir, then reduce the heat to low and simmer until the vinegar has thickened and reduced by half, about 8 to 10 minutes. Set aside to cool.

Place the strawberries, cherry tomatoes, mozzarella, avocado, pecans and basil in a shallow bowl or platter. Drizzle with olive oil, and season generously with salt and pepper. Gently toss. Drizzle with the reduced balsamic.

Recipe video above. A show off salad to impress! Skip the pecans to make it a quick 'n easy salad for anytime. This makes a BIG salad for sharing (8 - 10 as side). Scale recipe down if needed (click Servings and slide!)

Strawberry Avocado Salad

/ 6 oz baby spinach

onion

/ 12 oz ripe strawberries (, sliced (Note 1))

avocados (, quartered and sliced (Note 2))

feta (, crumbled)

tbsp (15 grams) butter, unsalted

tbsp white sugar

pecans (, roughly chopped)

tbsp eschallots ((French onion), very finely chopped)

2.5 tbsp white wine vinegar

olive oil

mayonnaise

tbsp poppyseeds

salt

tsp black pepper

Place Dressing ingredients in a jar and shake well. Set aside for 10 minutes+ (keeps for a week).

Place butter and sugar in a non stick skillet over medium high. When butter is melted, add nuts.&nbsp;

Stir 5 minutes - sugar will go sandy, then eventually melt into a caramel.

Once sugar melts, cook for 2 minutes then spread pecans out on tray.

Cool then break to separate.

Candied Pecans:

Place spinach and onion in a bowl, drizzle with about 3 tbsp Dressing, toss.

Transfer 1/3 spinach in a bowl. Scatter over 1/3 of each strawberries, avocado, feta, pecans. Drizzle with a bit of dressing.

Top with another 1/3 spinach, strawberries, avocado, feta, pecans, then a bit more Dressing. Repeat once more.

Serve immediately!

Assemble Salad:

Strawberry salad made with mixed greens, kale and spinach, sliced almonds, crumbled gorgonzola cheese and topped with poppy seed dressing – perfect for summer!

Mixed Baby Greens with Strawberries, Gorgonzola and Poppy Seed Dressing

tbsp red wine vinegar

tbsp cider vinegar

tsp shallots

tbsp honey (raw for Paleo)

poppy seeds

oz organic mixed baby greens

almond

gorgonzola (leave out for Paleo)

Place all the dressing ingredients in a small jar and shake.

Combine the salad ingredients in a big salad bowl and toss with dressing or you can divide the ingredients equally between four plates.

Strawberry Pecan salad with berries, feta and greens offsets the heat of summer. Add pecans for crunch, and you've got the perfect summer treat!

Strawberry Pecan Salad

red romaine lettuce

greens

strawberries, sliced (remove caps)

tomato-basil feta cheese, crumbled

pecans, chopped

strawberries, remove caps

tomato-basil feta cheese

pecans

apple cider vinegar

Tbsp. sugar

basil

Wash and dry romaine lettuce, tear into bite size pieces.

Place lettuce in a large serving bowl and add mixed greens.  Toss.

Slice strawberries and arrange in middle of the bed of lettuce.

Add pecans to greens on both sides of strawberries.

SALAD

In a blender (ad) or food processor, pulse all ingredients until smooth.

Drizzle over salad, or refrigerate until ready to serve.

DRESSING

This salad is gorgeous! Adding it to my email today!

Strawberries, toasted walnuts, goat cheese and arugula make for an easy but delicious salad!

Strawberry Salad

strawberries (sliced)

oz goat cheese

arugula

walnuts (95 grams, toasted)

strawberry jam

shallot (medium, chopped)

extra virgin olive oil

kosher salt

champagne vinegar

lemon thyme

Preheat the oven to 350F.

Spread out the walnuts on a baking sheet. Roast for about 5 -10 min.

I wanted to do a quick candied walnut but I didn’t have the time, so I cheated! I dipped the toasted walnuts into a strawberry jam immediately as they came out of the oven. The heat cooked the jam onto the nuts! Let them cool down to room temperature.

Slice the strawberries. Break the goat cheese apart.

For the Salad:

Combine shallots, olive oil, salt, champagne vinegar and thyme in a small mason jar. Shake the mixture and let it sit for about 10 minutes so that the vinegar can pickle the shallots.

For Dressing:

Combine all of the salad ingredients in a large bowl.

Pour a desired amount of dressing onto the salad and toss.&nbsp;

For the Assembly:

This strawberry arugula salad with toasted hemp seeds is a simple seasonal salad to brighten up your springtime brunch table!

Strawberry Arugula Salad with Toasted Hemp Seeds

hemp seeds

tbsp extra virgin olive oil

tbsp white wine vinegar

shallot,

salt and pepper

strawberries,

Dry toast the hemp seeds: Heat the hemp seeds in a dry skillet over medium heat for 1-2 minutes, or until they turn golden brown and smell nutty and toasted. Remove from the skillet to cool.

Whisk the olive oil, vinegar, minced shallot, salt, and pepper in a large bowl until combined. Toss strawberries into the dressing. Add the arugula and toss to lightly dress the greens.

Plate the salad and sprinkle with toasted hemp seeds. Serve immediately.

This large strawberry salad is colorful and delicious! It's made with arugula, strawberries, goat cheese, sunflower seeds and balsamic vinaigrette. Recipe yields 4 large or 8 side salads.

Colorful Strawberry Arugula Salad

red onion (about 1/2 small onion)

goat cheese

seeds

jalapeño, very thinly sliced (omit if sensitive to spice)

Dijon mustard

maple syrup

garlic, pressed

fine sea salt,

black pepper,

To assemble the salad: On a large serving platter or in a large serving bowl, layer the ingredients as listed.

To prepare the vinaigrette: In a liquid measuring cup or small bowl, combine all of the ingredients and whisk until fully blended. Taste, and add more salt or pepper if needed. The dressing should be nice and tangy, but you can add more maple syrup for balance if desired.

When you&#8217;re ready to serve the salad, drizzle vinaigrette on top, and toss to combine. Serve promptly. (If you&#8217;re planning to have leftovers, store the salad and dressing separately and toss before serving.) Stored separately, leftovers will keep well for 3 to 4 days.

This salad was beautiful and delicious! Made without jalapeño, sunflower seeds and red onion because we didn’t happen to have those on hand. Will make again as soon as o can, so good!

Made this salad today and it was not only delicious but really refreshing on this very hot summer day.  Thanks again Kate for this great recipe.

This was delish! I thought it wouldn't be filling enough for a whole meal, but it was!

Kate:
I prepared this last night and it was amazing!!!  Wife and daughter loved it.  To make it more filling I added some grains to it and topped it off with grilled chicken, but the chicken was not needed.  The balsamic vinaigrette came out fantastic as I followed your recipe as is.  My prior attempts at making it have not been as successful.  I have posted the picture of the salad I made on Instagram and tagged you!!

Next up, Kale and Quinoa salad...or is it the Watercress with Forbidden Rice....I am so confused!!

Love this salad , have made it several times.  Was just searching for a recipe to make for a barbecue this weekend. I am choosing to make this salad as i am sure it will be a hit .

I made this last night as a quick weeknight meal and it was SO GOOD!!! Like fancy restaurant good! The flavor combinations were amazing and the little hint of heat with the jalapeno was perfection. This is probably the best salad I have ever made.

I didn't have all of the ingredients at home, so I used a nectarine instead of strawberries and cucumber instead of radish and threw in an avocado that I needed to use as well, but I'm sure it's just as amazing with the ingredients listed.

What a delicious salad! My wife and I put this together last Sunday to go with the maple glazed salmon that we grilled. Who would have thought that jalapeños would pair with strawberrie? Well, it workes perfectly! We opted for sheeps milk feta to give some saltiness which really made all the flavors pop. 
Thanks very much.

I had this for lunch all week and loved it! I'm a huge fan of all of your salads and the cookbook of course!

Hi Kate,
Had my family up to our lake house and made this for the first time.  I did omit the radishes and jalapenos (fam members that don't like spice, may decide they aren't invited again, lol). Everyone loved it.  The basil was an awesome addition that I had plenty of in my garden and the dressing was just perfect. Can't wait to try it with the jalapeños next time as I can imagine that extra layer is even more yummy.  Thanks again for another delicious recipe.
Hi to Cookie!

I made this salad for my sister's birthday BBQ and it was a big hit!  Everyone thought it was very refreshing and that the flavor was perfect.  I couldn't get my bottle of regular balsamic vinegar open, so subbed white balsamic and it was great.  I think this recipe will become one of my BBQ standards as it really was excellent and it looks really pretty too.   Thanks Kate for the great recipe!

I am kind of obsessed with this salad. It is so smartly put together and fulfills my craving for sweet-and-spicy -- the jalapeno is pure genius. I have made it several times: with strawberries, with blueberries (what I had), with cheese as a main course and without as a side salad. All variations have been great. I used an arugula/spinach blend since my husband prefers that, and I usually add some white pepper to the dressing.

10/10, she did it again! This salad is 2 die 4! You're so good at what you do! Btw, do you have any recommendations for a giant salad bowl?

I made the colorful strawberry arugula salad; awesome!  Thanks Kate;)

i hate to say anything negative about cookie and kate, because her recipes are always awesome, but.... i have to say this salad was way too potent (for our taste buds anyways), all the flavors in it were intense, just keep that in mind. not really the refreshing strawberry salad i was hoping for. maybe if you really love arugula and its not going to over power the rest of your meal, than go for it!

I absolutely LOVE your falafel recipe.  I made it for a couple of friends and they loved it too.  Even my meat eating husband liked it (with tahini sauce). I'm making falafel for friends the night before Thanksgiving dinner.
I've compared your recipe to my favorite Mediterranean restaurant, and I can't tell the difference.
Thank you so much!!
Love your recipes.

What a gorgeous salad!  I never would have thought to put strawberries and arugula together but it totally works!  The dressing is kind of the perfect addition to top it all off.  So Good!!

Amazing combination of flavors! I could eat this salad again and again.

I did not believe it was possible to crave a salad until I ate this! It's the BEST salad in the whole world, hands down. The dressing is also perfection!

This salad was delicious and so pretty! We used goat cheese, didn't have any basil, and actually used store-bought balsamic because we were in a rush.  We also took the middle seedy part out of the jalapeno just in case.  It was insanely good and we will definitely make it again with the basil and homemade dressing. Thanks Kate!

Whenever I need a good salad recipe, I know I need to come to your blog- you seriously make the best combos! I made this for my husband (who is totally a meat and potatoes kind of guy) and I last night and he loved it! I've also made your blood orange salad for a few family events recently and they all raved about it, especially the lemony dressing! Thanks for always sharing so delicious, healthy recipes! :)

How to make a ridiculously delicious strawberry balsamic pasta salad from Delish.com.

Strawberry Balsamic Pasta Salad

lb. farfalle

c. balsamic vinegar

c. Feta, crumbled

c. baby spinach

black pepper

c. almond slivers, toasted,

This delicious spring and summer salad combines fresh strawberries, crisp smoked bacon, sweet red onions, salty feta cheese, and crunchy walnuts with an easy to make six ingredient creamy poppy seed dressing.

Strawberry Spinach Salad with Poppy Seed Dressing

cider vinegar

sugar

Salt and pepper

salad greens including spinach, romaine and spring greens

walnuts

feta cheese

bacon

In medium bowl whisk vinegar, sugar, grated onion, Dijon mustard, poppy seeds and mayonnaise. Add salt and pepper to taste.

In a large wide bowl spread greens, top with red onion, strawberries, walnuts, feta cheese and bacon.

Drizzle dressing over the top and toss.  Serve promptly.

I'm so happy it is strawberry season again! This salad is so delicious, love the strawberry and bacon combo!

This is my favorite salad. Strawberries and spinach are so good together. Loved it!

Wow - this looks amazing!  I usually just make a simple spinach salad with just strawberries and maybe feta.  Yours takes it over the top!  Not to mention (but I HAVE to mention ;-) ) that everything's better with bacon in my opinion!  Thanks for the delicious inspiration!

This was wonderfully fresh and tasty! The poppy seed dressing was the perfect addition!

Homemade dressings are the best, I am excited to try this!  It looks like the perfect spring meal!

Strawberry Tabouli Salad  - A refreshing and healthy spring salad featuring seasonal strawberries, quinoa, parsley mint and cucumbers with optional slivered almonds or pistachios.

Strawberry Tabouli Salad 

quinoa

½ C water

organic strawberries

cucumber

¼ of a red onion,

mint-

parsley

tablespoons olive oil

red wine vinegar

lemon juice

pepper

additions: feta, goat cheese crumbles, toasted pistachios, toasted almonds, avocado

Rinse quinoa well, then drain. In a medium pot add 1 ½ Cups water and quinoa. Bring to a boil. Cover, and turn heat down to low , and cook for 15 minutes. Turn heat off, leave covered 5 more minutes. Fluff and chill quinoa. ( You could do this a head and refrigerate overnight)

Add cooked, chilled quinoa to a large bowl. Finely dice strawberries and add to the bowl. Finely dice the cucumber and red onion and add to the bowl. Chop mint and parsley. Don&#8217;t skimp on the herbs ( here is where the flavor is), and add to bowl. You can always add more. Gently Toss.

Pour in olive oil, red wine vinegar, lemon juice, salt and pepper, and mix. Let salad stand for a few minutes to allow the salt and acid to absorb. Mix again. Taste and adjust salt and lemon, adding more if necessary. The quinoa will soak up some salt, so check again right before serving. Serve on a large platter, scattered with fresh herbs, or over greens.

For extra heartiness, add feta or goat cheese crumbles, avocado, or toasted pistachios or slivered almonds. Enjoy!!

I have trouble finding quinoa recipes that I like, but this one was fantastic! I will definitely make it again, and pack for lunches too!

We are following a lectin-free diet for a while and taboule was regrettably on the No list. I'm excited to try your imaginative version and happy that strawberries are still available! I'll just substitute quinoa with millet, omit cucumber and add 2-3 green onions. Thank you!

This was absolutely delicious! It made the perfect lunch today! Thank you!

Fantastic and unique! I’ve been trying to add more strawberries to my cooking, since they’re so good right now in my area, and this was the perfect use for them. Only adjustments I made were using pearl barley instead of quinoa (not a big quinoa fan) and added sliced snap peas instead of cucumber. I read in the blog post that strawberries and snap peas are a good pairing, so thought I’d give that a try. Delicious combo! Will absolutely make again!

Sounds yummy even though I haven't tried it yet!  Do you have a calorie count for this?  I am counting right now.  Many thanks!!

Absolutely delicious! Can’t wait to make this again and again!

An easy, healthy and incredibly tasty salad.

Simple Strawberry Salmon Salad

salmon

favorite lettuce (*I used romaine, arugula red leaf)

strawberries (*hulled & sliced)

feta

salt & pepper

Preheat oven to 425℉.

Line a baking sheet with aluminum foil and place salmon fillet skin side down on foil. Drizzle with olive oil and sprinkle with salt &amp; pepper or favorite seafood seasoning. Bake for 8- 12 mins or until the meats easily flakes. Watch salmon carefully so as to not over cook. Once cooked let cool slightly before placing into salad.

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