Strawberry Salad with Grilled Romaine and Cotija Cheese

When it comes to strawberry salads, we always want more! Have you tried your salads with grilled romaine? Charring the romaine leaves enhances the flavor, making this salad from Gerry Speirs at Foodness Gracious a stand out.

Strawberries are so versatile, making it easy to incorporate 8 strawberries into your daily meal plans. With just one serving of 8 strawberries packing a nutritional punch, who wouldn’t want to eat strawberries every day?

Strawberry Salad with Grilled Romaine and Cotija Cheese
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Serves: 2
 
Ingredients
  • ½ cup sour cream
  • 3 tablespoon lemon juice
  • ½ cup cilantro, chopped
  • ½ teaspoon ground cumin
  • 1 pinch salt
  • ¼ teaspoon black pepper
  • 4 slices salami sliced to bacon thickness
  • 1 head romaine lettuce
  • 2 tablespoon olive oil
  • salt
  • black pepper
  • 1 cup ripe California Strawberries
  • ½ avocado
  • 1 tablespoon fresh chopped oregano
  • ½ tablespoon fresh chopped cilantro
  • ½ cup crumbled Cotija cheese
Instructions
  1. Whisk together the sour cream, lemon juice, cilantro, cumin, salt and pepper to make the dressing and set aside.
  2. Roughly chop the salami and sauté in a pan until crispy. Transfer to some paper towel to drain.
  3. Preheat your grill to high and remove the outer leaves of the lettuce.
  4. Slice the romaine in half-length ways, drizzle with olive oil and season lightly with salt and pepper.
  5. Lay each half onto the hot grill cut side down and girl for about 2-3 minutes or until the romaine starts to get a good char color on it.
  6. Transfer the lettuce to a large platter.
  7. Slice the strawberries into quarters and place on top of the romaine wedges.
  8. Cut the avocado into small dice and add to the romaine followed by the salami chunks, oregano, cilantro and cheese.
  9. Lightly drizzle some of the dressing over the romaine and serve at once.


Strawberry Avocado Farro Salad

We’re loving this Strawberry Avocado Farro Salad from registered dietitian Kaleigh McMordie! It uses strawberries in a lunch or side dish that’s so satisfying.

Not only are strawberries delicious, there are so many health benefits that strawberries offer. One serving of eight strawberries provides 140 percent of the total recommended daily value of vitamin C. Paired with whole grains, herbs and avocado, this strawberry salad will be your new favorite way to get in eight strawberries a day.

Try it with grilled chicken or steak for a heartier meal. Enjoy!

Strawberry Avocado Farro Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 cup uncooked farro
  • 2½ cups water or vegetable stock
  • ½ lb California strawberries, hulled and sliced
  • 1 ripe avocado, diced
  • ½ cup fresh basil leaves
  • 2 ounces goat cheese, crumbled
  • 2 tablespoon blush wine vinegar (or red wine vinegar)
  • 2 tablespoon olive oil
  • ½ tablespoon honey
  • Pinch sea salt
  • Pinch freshly cracked black pepper
Instructions
  1. In a medium saucepan, bring water or stock to a boil. Add farro and simmer; cover 25–30 minutes. Remove from heat and drain any remaining liquid. Let farro cool completely.
  2. Add cooled farro to a large bowl with sliced California strawberries, diced avocado, basil leaves and crumbled goat cheese.
  3. In a small bowl, whisk together remaining ingredients (vinegar through pepper). Pour over farro salad. Gently toss to coat. Serve or refrigerate until ready to serve.


Buckwheat Flatbreads with Strawberries, Avocado and Herbs

Are you a flatbread fan? Then we have the recipe for you! Try this Buckwheat Flatbread with Strawberries, Avocado and Herbs from our friend at Cowgirl Chef.

This flatbread uses half buckwheat and half regular flour. Instead of tomatoes used as a topping, strawberries are the star of this flatbread, and offer a bit of a surprise to a savory dish. Plus, a serving of eight strawberries is packed with beneficial antioxidants and nutrients, including potassium, folate and fiber.

Give this recipe a try and enjoy!

 

Buckwheat Flatbreads with Strawberries, Avocado and Herbs
Author: 
 
Ingredients
  • 1 package yeast
  • ¾ cup warm water
  • 1 teaspoon honey
  • 1 teaspoon sea salt
  • 2 tablespoons olive oil + 1 tablespoon for the bowl
  • 1 cup buckwheat flour
  • 1¼ cups bread flour
  • 16 ounces ricotta
  • 1 pint California strawberries
  • 1 avocado
  • 8 fresh basil leaves
  • A few sprigs of fresh chives
  • 12 fresh mint leaves
  • Extra-virgin olive oil
  • Sea salt and pepper
Instructions
  1. Put the first 5 ingredients in your mixer bowl and stir to combine. Let rest for 5 minutes or until the mixture is foamy. Add the flours. Mix for about 5 minutes or until the dough is smooth and no longer sticky and releases from the bowl.
  2. Add the olive oil to a medium bowl, transfer the dough to the bowl, and cover with plastic wrap. Put in the fridge for 6 to 8 hours, or let rest overnight.
  3. When you’re ready to make the flatbreads, pull the dough out of the fridge, and let it come to room temperature. Divide the dough into 8 pieces.
  4. Half-cook the flatbreads. Roll out each piece of dough on a lightly floured board, and put into a medium-size skillet over medium-high heat. When the first side bubbles, flip it over and cook for a few more seconds, until very lightly browned — remember, you’re only cooking these halfway. Remove and stack on a plate. Repeat with the remaining flatbreads.
  5. Save time: Make the flatbreads in advance, and keep them in a plastic bag in the fridge or freezer.
  6. Preheat the oven to broil. Put the 4 flatbreads on a baking sheet. Spread 2 tablespoonsful of ricotta on each one. Bake for 10 minutes or until crisp on the edges.
  7. Hull and thinly slice the strawberries, and add them to the flatbreads.
  8. Dice the avocado, and add one-fourth to each of the 4 flatbreads.
  9. Chop the herbs and scatter them on top. Drizzle with a little bit of olive oil, and sprinkle with sea salt and pepper. Serve warm or at room temperature.


Strawberry Bacon Spread

We love strawberries for so many reasons – they’re naturally sweet yet low in sugar, they have more vitamin C than an orange, plus they’re packed full of antioxidants and nutrients like potassium, folate and fiber. What could possibly make strawberries better? They work super well in both sweet and savory dishes!

Our friend, Jenn Bumb, created this strawberry bacon spread for us to enjoy – and we can’t get enough. Give this recipe a try and let us know what you think!

 

Strawberry Bacon Spread
Author: 
 
This recipe was created by paleo recipe blogger, Jenn Bumb, at Pretend it’s a Donut.
Ingredients
  • 6 pieces of applewood smoked bacon
  • ½ cup chopped fresh California Strawberries
  • 1 tablespoon oil
  • ½ cup water
  • 1 tablespoon balsamic vinegar + 3 tablespoons (or 2 tablespoons reduced balsamic)
  • 1 teaspoon sea salt
  • OPTIONAL: chopped jalapeno
Instructions
  1. Preheat oven to 400 degrees and place bacon on a foil lined baking sheet.
  2. In a skillet, heat 1 tablespoon of oil.
  3. Add your onions and turn heat to medium-low. Cook for 2 minutes then add in 1 tablespoon of balsamic vinegar. Mix to combine.
  4. Keeping on medium-low, slowly cook the onion for about 10 minutes, stirring occasionally to prevent from burning. You want to caramelize the onion.
  5. While the onion is cooking, stick your bacon in the oven. Bake for 15-20 minutes or until crispy.
  6. Once bacon is done, remove and place on paper towel to soak up the grease.
  7. Cut the bacon up, but not too small because you'll be chopping it later in your food processor.
  8. Add your cut bacon and chopped fresh strawberries to the caramelized onions and slowly pour in your ½ cup water. Mix well.
  9. Let cook for 15 minutes stirring twice during that time. You will notice everything start to thicken up into a "jam" like consistency. Add in remaining 3 tablespoons of balsamic vinegar.
  10. Once thick, turn off heat and let cool for a few minutes.
  11. Take mixture and place into a food processor and roughly chop until it has a spreadable consistency.
  12. Enjoy over EVERYTHING!


CA Strawberries Healthy Recipe Roundup

Fresh or frozen, CA strawberries are a versatile fruit that can help you keep your healthy-eating resolutions in check. Available year-round and delicious in both sweet and savory dishes, strawberries offer a nutritional boost to any meal of the day.

For the New Year, we’ve enlisted four of our RD ambassadors − Regan Jones, Jenna Braddock, Robin Plotkin, and Caroline Kaufman − to create a roundup of #FreshorFrozen CA strawberry healthy recipe hacks that are perfect for the whole family, from breakfast to dessert.

BREAKFAST

Strawberry Vanilla Overnight Oats

Breakfast is the perfect opportunity to get your 8-a-day of California strawberries. Here are just a few fun new recipes you can try!

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Regan Jones, RD, serves up a Superfast Breakfast Strawberry Crisp, combining ingredients you likely already have in your kitchen in this quick how-to video. She starts with frozen California strawberries and ends up with a breakfast so delicious you’ll think you’re eating dessert!


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Making healthy easy is RD Jenna Braddock’s forte and it shines in this Strawberry Vanilla Overnight Oats recipe, featuring frozen California strawberries.
Simply prepare before bedtime and wake up to a healthy grab-and-go meal!

Strawberry Vanilla Overnight Oats

LUNCH

RD, Robin Plotkin, shares one of her favorite healthy lunch hacks − using sandwiches as an easy way to get your veggies and fruits in.

We’re loving this one in particular: Strawberry and Feta Stuffed Ciabatta Sandwich for the win!

Strawberry and Feta Stuffed Ciabatta Sandwich

DESSERT

RD, Caroline Kaufman, whipped up this simple dessert hack that makes keeping your healthy-eating resolutions more attainable. By indulging in healthier versions of your favorite desserts, it’s easy to satisfy your sweet tooth vs. depriving it.

Whole Grain Waffle Strawberry Shortcake − a handful of simple ingredients, fresh California strawberries … and no baking!



Peanut Butter Yogurt Dipped Strawberries Recipe

The holidays are almost here! It’s time to break out your coziest pajamas, hang with your family, and eat all the foods. While it may feel like pies, cakes, and cookies are the focus (and major temptation), you can totally get your sugar fix by using this naturally sweet strawberry snack

While I love them ‘just as they are,’ (hi, Bridget Jones fans!) they’re also a great addition or substitute to traditional ingredients in your favorite sweet and savory recipes. And, bonus, clinical research suggests that eating just one serving of eight strawberries is good for the whole body. They’re packed with potent nutrients that support brain health, diabetes management, and heart health, and reduce the risk of some cancers.

strawberry snack

The brain health part is especially significant this November because it’s National Alzheimer’s Disease Awareness Month. A recent study in the Annals of Neurology suggests that eating strawberries more than twice a week appears to delay cognitive aging by up to 2.5 years. Strawberries also feature prominently in The MIND Diet, an eating plan that may reduce the risk of getting Alzheimer’s disease, according to researchers at Rush University. The MIND diet is rich in berries, vegetables, whole grains, and nuts, and limits red meats, butter and stick margarine, cheese, pastries and sweets, and fried or fast food.

strawberry peanut yogurt

This is a dessert that you can feel good about eating and serving to your family this winter. It’s rich in protein, calcium, and vitamin C…and it looks pretty too. It combines some of my favorite foods: peanut butter and jelly and chocolate dipped strawberries. Instead of dipping strawberries in chocolate, you swirl them into a warm peanut butter fondue (see you later bread and jelly!).

While these peanut butter yogurt-dipped berries are a sweet treat, they steer clear of all the ‘unhealthy’ ingredients on the MIND Diet list and combine some of the ‘brain-healthy’ food groups: berries, nuts, and whole grains (if you choose to roll them in a low-sugar granola).

 

4.4 from 5 reviews
Peanut Butter Yogurt Dipped Strawberries
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • ½ cup of creamy peanut butter
  • 1 cup of vanilla Greek yogurt (you can use plain if you want them less sweet)
  • 2 teaspoons of honey
  • 1 cup of fresh, whole California strawberries, rinsed and dried (about 8-10 berries)
  • Optional toppings: shredded unsweetened coconut, low-sugar granola, melted dark or white chocolate to drizzle, or mini chocolate chips for a strawberry tuxedo
Instructions
  1. In a small saucepan over medium heat, stir the peanut butter, yogurt, and honey until combined, warm, and thinned slightly (about three minutes). Turn off the burner
  2. Holding the strawberries by their green stem, dip them in the warm peanut butter yogurt mixture
  3. If you are going to roll them in toppings, roll them while warm and then place on a tray lined with parchment paper. If not, place immediately on the parchment paper
  4. Serve immediately or chilled
Notes
If you're having trouble dipping, it's because the dip has cooled down too much. Gently stir and warm it over medium low until it softens and thins again.

Wishing you a happy, healthy, and sweet holiday season!

Check out more California Strawberry Recipes here!


Grilled Strawberry and Asparagus Freekeh Salad

Grilled strawberries and asparagus

Move over, potato salad and coleslaw — it’s #StrawberrySummer! Make room at the picnic table for Grilled Strawberry and Asparagus Freekeh Salad this holiday weekend!

The grill is on, right? It’s time to throw asparagus on–a no-brainer–AND skewered strawberries (trust me) to make this simple side salad that will elevate your typical picnic fare.

I’m adding strawberries to ALL of my grain-based salads these days.   This salad requires a tiny bit of grilling for the strawberries-just to soften and release some of the juices as it adds to the flavor of the salad. This particular salad uses the ancient grain Freekah, which is actually a process which means “to rub”. It’s a high protein, high fiber whole grain that works well with many flavors.

The ingredients in this salad make for a well balanced, healthy, nutrient-rich recipe.  The real beauty is that different grains can be substituted as can different nuts and even veggies.  The one thing you DON’T want to change are the strawberries! Why?

Strawberries are a nutritional powerhouse:

  • Strawberries are naturally sweet but low in sugar (only 7 grams per cup), and provide a unique combination of essential nutrients, dietary fiber and health-promoting phytochemicals.
  • One serving of eight medium strawberries is only 45 calories. 
  • CA strawberries are an excellent source of vitamin C: More vitamin C per serving than an orange and 140% of the daily value.

Ingredients:

  • 1 cup strawberries
  • 6-8 stalks of asparagus
  • 3/4 cup cooked Freekeh (1/2 cup dry)
  • 1 tablespoon shaved/grated Parmesan or 6-8 shaved pieces
  • 1 tablespoon walnuts, toasted (optional) and chopped
  • 1/2 tablespoon olive oil plus 1/2 for drizzle
  • Salt and pepper
  • 1 tablespoon balsamic vinegar
  • 2 skewers (soaked in cold water if wooden)

Directions:

  1. Turn on grill and set to medium heat.
  2. While the grill is preheating, cook Freekeh according to package directions.
  3. Clean, wash and dry asparagus stems. Place asparagus, olive oil, salt and pepper in a plastic bag. Shake gently to coat the asparagus. Place on grill and allow to cook for 15 minutes or until desired tenderness is achieved.
  4. While asparagus is cooking, clean and dry whole strawberries (leaving stems intact) and thread onto skewers. Place on grill for about 2-3 minutes or until the strawberries are just soft. Remove from skewers; remove the stems and cut into halves or fourths.
  5. When asparagus is cooked, remove from grill and allow to cool. Chop into 1-inch pieces.
  6. In a large bowl, gently toss  3/4 cup of the cooked Freekeh, strawberries, asparagus and walnuts.  Season with salt and pepper  and drizzle with olive oil and balsamic vinegar. Top with freshly grated or shaved Parmesan.

Start New Again for Nutrition Month

If your new year’s resolutions are but a distant memory, I’ve got some good news. March kicks off National Nutrition Month making it the perfect time to pick up those missing healthy habits you wanted for a healthier 2016.
I totally “get” why our January intentions leave us behind about as quickly as the holiday decor is packed away. It’s easy during holiday vacations to find the time for healthier meals or to head to the gym. But time gets tough when work is calling, schedules are tight and life is simply too busy to make a health a priority.

This whole reality is exactly why I love quick and hearty salads and wraps like the ones I’m sharing today. If breakfast is the most important meal of the day, lunch is the glue that binds a healthy day together. Skip it and you’re sure to be reaching for a less than healthy pick me up in the afternoon or worse, find yourself so hungry at dinner that you can’t seem to find the bottom of your bowl.

But let’s be honest. Salads for lunch sounds skimpy and seem a bit boring. That’s why I focus on these three key strategies to make the most of a lighter, but filling lunch:

  • Fill up with fiber — Whether your salad is grain, greens or even meat based, fiber is the key to filling you up, not out. Be sure to include whole grains, nuts, seeds and fresh fruits, like the California Strawberries I’ve added to today’s recipe. They’re the perfect salad choice because they’re easy to prepare, available year-round and deliver exceptional nutrition and health benefits. I’ve also added pumpkin seeds to today’s recipe to boost fiber and add crunch.
  • Make it sweet and savory — By far one of the most important keys to keeping salads out of the “boring” category is to pair up sweet foods with savory, like I’ve done in today’s wraps. Combining the savory flavor of feta cheese with the natural sweetness of California strawberries takes chicken salad to a whole new level. The good news is that by the choosing natural sweetness of California strawberries, you can keep the calories low. In fact, one serving of eight medium strawberries is only 45 calories.
  • Add herbs and spices for interest — The most memorable salads (you know, the ones you think “I want to eat that again tomorrow for lunch!”) are the ones that have multiple layers of flavor and texture. One of the simplest ways to add more taste is by using fresh or dried herbs and spices. I recommend fresh herbs for green salads and dried herbs or spices for grain or meat based salads. Think beyond your basic basil and grab flavors like dill, cumin, thyme and rosemary.

You may not be able to revive every healthy resolution you made just a few months ago. But with tasty recipes like these, eating healthy in 2016 is back on the plate!

Strawberry Balsamic Chicken Salad Lettuce Wraps

Strawberry Balsamic Chicken Salad Lettuce Wraps

2 cups of diced, cooled, cooked chicken breast

1 cup quartered California Strawberries

1/2 cup (2 ounces) feta cheese

2 tablespoons pumpkin seeds

2 tablespoons balsamic vinegar

2 tablespoons lemon juice

1/2 teaspoon dried dill

1/4 teaspoon salt

Large leaf lettuce or kale

Additional toppings: pumpkin seeds and feta cheese

  1. In a medium-size bowl; combine all ingredients (except lettuce leaves); toss well to combine. 
  2. Scoop onto leaf lettuce, add additional toppings as desired and serve.

Strawberry Balsamic Chicken Salad Lettuce Wraps (horizontal)


Strawberry Overnight Oats

Strawberry Overnight Oats

If you feel too rushed to eat right, check out this recipe for Strawberry Overnight Oats from guest blogger Christy Wilson, RD!

As a registered dietitian, I have made a conscious effort to reach out to my community for the past several years to spread the word about the month-long nutrition campaign, National Nutrition Month (NNM) that the Academy of Nutrition and Dietetics started back in 1973.  It’s such a pleasure to do cooking demonstrations at elementary schools, speak to community organizations and find fun ways to remind everyone how eating well can benefit lives.

This year’s NNM theme is “Savor the Flavor of Eating Right,” which encourages everyone to take time to enjoy food traditions and appreciate the great flavors and social experiences food can add to our lives. One way I “savor the flavor of eating right” is by eating foods that taste good and are good for me and my family –  like delicious,  California Strawberries.

Did you know that only eight strawberries a day can support brain & heart health, help manage diabetes and reduce the risk of some cancers? Here are a few more fun strawberry facts:

  • One serving of strawberries (8 medium) has only 45 calories and more vitamin C than an orange
  • Strawberries contain blood pressure lowering potassium, folate, along with a variety of health-boosting antioxidants
  • In just 8 strawberries you get 3 grams of heart healthy fiber and a mere 7 grams of natural sugar

Although March is a busy time for many of us, eating nutrient rich foods should remain a priority. Including fruit, like strawberries, as part of everyday meals can keep you energized and healthy to tackle all the activities in our busy weeks.

One recipe that makes a great on-the-go breakfast or snack is my Strawberry Overnight Oats. Make several of these and you’ve got yourself a tasty and convenient breakfast for the week! Made with whole foods including sweet strawberries, rolled oats, chia seeds, Greek yogurt and honey, this recipe is one that will help keep you eating right all month (and all year!) long.

Strawberry Overnight Oats

Serves 1
Total Time: 8 hours
Prep Time: 15 minutes

Ingredients

  • 1/2 cup rolled oats (also labelled Old Fashioned Oats)
  • 1 container (5.3 ounces) vanilla flavored Greek style yogurt
  • 2 teaspoons chia seeds
  • 1/2 teaspoon honey
  • 8 strawberries, chopped and divided into two servings
  • 1/3 cup light vanilla soy milk (or any milk of your choice)
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon sliced almonds

Directions

  1. In a 16-ounce mason jar, add oats, yogurt, chia seeds, honey, four chopped strawberries, milk and cinnamon. Stir ingredients to combine and cover jar with a lid.
  2. Refrigerate oat mixture overnight or for 8 hours.
  3. To prepare oats, top mixture with remaining strawberries and top with sliced almonds.

What to Serve for Valentine’s Day

Valentine's Day Strawberry Salad

 

If you’re thinking about a romantic meal for Valentine’s Day, or just an extra special treat for someone you care about, there aren’t a lot of foods that say ‘I love you’ better than the heart-shaped, red, juicy, sweet and tasty strawberry.

For that very reason, we asked the lovely dietitian and YouTube sensation, Abbey Sharpe, to share her thoughts about what to serve – and what NOT to serve – on Valentine’s Day. Ladies, she’s got some great tips, especially for the guys, so go check out the video and then share with yours – hey, we can all use a little advice from time to time.

Valentine’s Recipe and Giveaway

In case you missed the recipe for Abbey’s romantic Strawberry and Cucumber Salad, you can find the details below. After that, enter our #Strawberries4Vday Giveaway for a chance to win the cutest heart-shaped, ceramic bakeware set! Scroll down for the details.

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Cucumber and Strawberry Balsamic Salad
Serves 2

1/3 cup balsamic vinegar
1 large English cucumber, shaved using a vegetable peeler or mandolin
1 1/2 cups strawberries, hulled, finely diced
2 Tbsp sliced almonds, toasted
Salt and pepper, to taste
2 Tbsp chevre, if desired

Heat the balsamic vinegar over medium high heat until it has reduced to a thick syrup, about 5-7 minutes.

Place the cucumber on a plate, top with strawberries, almonds, and chevre (if using) and season with salt and pepper to taste. Enjoy!

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