Strawberry and Blackberry Kale Salad

Berries and kale – talk about a superfood salad! Our Strawberry and Blackberry Kale salad is full of antioxidants, fiber, and vitamins to keep you feeling your absolute best.

Strawberry and Blackberry Kale Salad
  • 2- 5 ounces grilled chicken breasts, sliced
  • 1 pound Lacinto kale, rinsed, hard stems removed, tear or chop into bite-sized pieces
  • 8 ounces California strawberries, rinsed, hulled and halved
  • 4 ounces blackberries
  • 2 tablespoons gorgonzola cheese
  • 3 tablespoons strawberry balsamic vinegar (can also use balsamic vinegar or red wine vinegar)
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons honey
  1. Put kale into a large mixing bowl, set aside. In a small bowl, whisk together the vinegar, olive oil and honey. Pour dressing over kale and massage well, making sure the kale absorbs dressing.
  2. Add chicken breast, California strawberries, blackberries, and gorgonzola. Serve immediately or chill for a few minutes.
Exchanges: 1 Fruit, 3.5 Vegetable, 5 Very Lean Meat, 0.5 Medium-Fat Meat, 1.5 Fat
Nutrition Information
Fat: 17 g Carbohydrates: 46 g Sodium: 340 mg Fiber: 10 g Protein: 55 g Cholesterol: 130 mg


Chinois + Goat Cheese Strawberry Salad

When it comes to food, there are certain combinations that immediately stand out as classics: peanut butter and jelly, chips and salsa, grilled cheese and tomato soup, milk and cookies.

But how about strawberries and goat cheese? This flavor pair is so good, we are definitely adding it to our list of classics! The slightly sweet, slightly tart fresh strawberries match perfectly with smooth, tangy goat cheese. The balsamic vinegar and Dijon mustard vinaigrette ties it all together for a healthy, fresh salad that makes a perfect appetizer, snack, or light meal.


Chinois + Goat Cheese Strawberry Salad
Serves: 24 servings
Balsamic Vinaigrette
  • ½ cup balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp chopped garlic
  • ¾ tbsp sugar
  • 2 cups soybean oil
  • salt + pepper to taste
Fried Wonton Strips
  • 6 oz wonton skins
  • vegetable oil as needed
  • 6 lbs spring mix or mesclun salad
  • 3 quarts fresh California strawberries
  • 1½ cup toasted pine nuts
  • 4½ lbs fresh goat cheese (crumbled)
To make Balsamic Vinaigrette
  1. In blender jar, purée vinegar, mustard, garlic and sugar.
  2. With motor running, slowly drizzle in oil until vinaigrette is thick and emulsified.
  3. Season with salt and pepper.
To make Fried Wonton Skins
  1. Cut wonton skins into ¼-inch strips.
  2. Deep-fry in 350°F oil until crisp and golden.
  3. Drain on paper towels; sprinkle lightly with salt.
For each serving
  1. To order, toss 4 cups spring mix, ½ cup strawberries, 1 tablespoon pine nuts and 3 ounces goat cheese with 1½ tablespoons Balsamic Vinaigrette.
  2. Mound on salad plate; top with ¼ cup Fried Wonton Strips.
Nutrition Information
Serving size: 293 grams Calories: 380 kcal Fat: 28 g Saturated fat: 14 g Trans fat: 0 g Carbohydrates: 19 g Sugar: 7 g Sodium: 590 mg Fiber: 7 g Protein: 20 g Cholesterol: 107 mg

A refreshing yet savory salad with the bright red strawberries

Strawberry Chicken Fennel Salad

Strawberry and Chicken Fennel Salad

If you don’t cook often with fennel, consider making it a staple on your grocery list – with a strawberry clam-shell included, of course. Fennel is a highly aromatic and flavorful herb that is incredibly versatile, adding a slightly sweet licorice flavor that can be enhanced through braising, sautéing, roasting, or even grilling. Indigenous to the Mediterranean, most fennel available in the US is actually grown in California – just like nearly 90% of the nation’s strawberries! This nutritious veggie is loaded with vitamin C, iron, fiber, and potassium, plus the entire plant is edible from its roots to its feathery leaves, making it an environmental and sustainable choice for those looking to reduce food waste.

Our Strawberry Chicken and Fennel Salad is flavorful, fresh, and super healthy, making it a great choice for a mid-day snack or light meal.


Strawberry Chicken Fennel Salad
Serves: 6 servings
  • ⅓ cup olive oil
  • ⅓ cup walnut oil
  • 2½ tablespoons balsamic vinegar
  • 1 tablespoon roasted garlic purée
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 pound grilled chicken breast strips
  • 3 cups (about 1 pound) fresh California strawberries, stemmed and sliced
  • 3 cups thinly sliced fennel bulb
  • 3 cups shredded radicchio
  • ¾ cup shredded basil
  • 1½ cups toasted walnut halves
To make vinaigrette
  1. In blender or food processor, purée oils, vinegar, garlic purée, salt and pepper until emulsified.
To make salad
  1. In large bowl, toss chicken, strawberries, fennel, radicchio, basil and walnuts with vinaigrette. Mound salad on 6 plates, dividing it equally.
Nutrition Information
Serving size: 274 grams Calories: 514 kcal Fat: 41 g Saturated fat: 4 g Trans fat: 0 g Carbohydrates: 15 g Sugar: 7 g Sodium: 416 mg Fiber: 5 g Protein: 27 g Cholesterol: 36 mg

Heirloom Tomato Strawberry Salad

Heirloom Tomato Salad

This Heirloom Tomato and Strawberry Salad is a unique combination of savory and sweet flavors that will leave you hungry for more. Sweet strawberry compote, toasted pecans, and vanilla crème fraiche top heirloom tomatoes drizzled with aged balsamic vinegar. Finished off with sweet mâche salad greens, this appetizer salad is a colorful and creative start to any healthy meal.


Heirloom Tomato Strawberry Salad
Serves: 4 servings
Strawberry Compote
  • ½ cup white port
  • ½ vanilla bean, split and scraped
  • 2 tablespoons freeze-dried strawberry powder*
  • ½ cup fresh California strawberries, stemmed and diced
Vanilla Crème Fraiche
  • ¼ cup crème fraiche
  • ¼ cup sugar
  • ½ vanilla bean, split and scraped
  • 6 large heirloom tomatoes, assorted varieties
  • Kosher salt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons aged balsamic vinegar
  • 1 cup dried strawberries, thinly sliced
  • ½ cup chopped toasted pecans
  • 1 cup mache
To make strawberry compote
  1. Simmer port with scrapings from vanilla bean until reduced by half; whisk in strawberry powder.
  2. Cool; stir in fresh strawberries.
To make vanilla crème fraiche
  1. Whisk together crème fraiche, sugar and scrapings from vanilla bean.
To make salad
  1. Slice tomatoes into 1-inch-thick slices. Punch out rounds with a 1-inch round cutter.
  2. Divide tomato rounds among 4 salad plates or arrange on a large platter; season with salt and olive oil.
  3. Drizzle with vinegar and scatter dried strawberries and pecans around tomatoes.
  4. Spoon strawberry compote over tomatoes and scatter mache on top.
  5. Dot vanilla crème fraiche around edge of plates or platter.
*To make strawberry powder, grind ½ cup dried sliced strawberries in spice grinder.
Nutrition Information
Serving size: 519 grams Calories: 708 kcal Fat: 23 g Saturated fat: 5 g Trans fat: 0 g Carbohydrates: 107 g Sugar: 78 g Sodium: 23 mg Fiber: 19 g Protein: 12 g Cholesterol: 20 mg

Mexican Fruit Salad

Mexican Fruit Salad

This Mexican Fruit Salad recipe is a great way to enjoy fruit, especially California Strawberries!

Mexican Fruit Salad
Prep time: 
Total time: 
Serves: 8 Servings
  • 4 cups (about 1¼ pounds) halved stemmed California strawberries
  • 2 cups mango chunks
  • 2 cups melon chunks
  • 1 cup pineapple chunks
  • ½ cup fresh orange juice
  • ¼ cup fresh lime juice
  • ¼ cup sugar
  • ½ teaspoon salt
  • 1 to 1½ teaspoons ancho chile powder
  1. In large bowl, combine strawberries, mango, melon and pineapple.
  2. Add orange juice, lime juice, sugar, salt and chile powder to taste; mix well.
Nutrition Information
Serving size: 206 grams Calories: 111 kcal Fat: 0 g Saturated fat: 0 g Trans fat: 0 g Carbohydrates: 28 g Sugar: 24 g Sodium: 153 mg Fiber: 3 g Protein: 1.5 g Cholesterol: 0 mg

Check out more California Strawberry Recipes here!

Strawberry, Shrimp and Feta Salad

Strawberry Shrimp Feta Salad

This Strawberry, Shrimp and Feta Salad is a hit! Find more of our recipes here!


Strawberry, Shrimp and Feta Salad
Serves: 4 Servings
  • ⅓ cup thinly sliced red onion
  • ¾ pound peeled and deveined raw shrimp
  • 2 cups (about 10 ounces) fresh California strawberries, stemmed and quartered
  • 8 cups mixed salad greens, such as butter lettuce and watercress
  • 4 ounces crumbled feta cheese
  • 1 small cucumber, sliced (about 24 slices)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons water
  • 1 tablespoon chopped shallots
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  1. In small bowl, toss onion with 1 tablespoon of vinaigrette; set aside.
  2. Over grill or in pan on stove top, grill shrimp 5 minutes, turning once, or until pink and cooked through.
  3. In another bowl, toss strawberries with 1 tablespoon of the vinaigrette.
  4. In large bowl, toss greens and onion with enough of the remaining vinaigrette to coat lightly.
  5. Divide among 4 chilled salad plates and arrange strawberries and shrimp on top of greens.
  6. Sprinkle with cheese and garnish with slices of cucumber.
For a variation, substitute shredded smoked chicken for the shrimp. Pre-cooked, shelled shrimp may be substituted for grilled shrimp.
Nutrition Information
Serving size: 384 grams Calories: 288 kcal Fat: 18 g Saturated fat: 6 g Trans fat: 0 g Carbohydrates: 17 g Sugar: 8 g Sodium: 1107 mg Fiber: 4 g Protein: 19 g Cholesterol: 132 mg


Strawberry & Fava Bean Salad

Strawberry and Fava Bean Salad with Pecorino

Strawberry & Fava Bean Salad topped with Pecorino! This recipe is a great salad, made with fresh California Strawberries!

Don’t forget to check out some of our other recipes!

Strawberry and Fava Bean Salad with Pecorino
  • Kosher or sea salt
  • 2 cups shelled fresh fava beans (about 2 pounds in pods)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp lemon juice
  • 2 cups fresh California strawberries, stemmed and quartered
  • Coarsely ground black pepper
  • 3 cups rucola (wild arugula)
  • Pecorino cheese
  1. In a large pot over high heat, bring 2 quarts of water to a boil.
  2. Add a pinch of salt and the fava beans.
  3. Boil 1 minute; drain and cool fava beans in ice water.
  4. Drain fava beans; pinch one end and slip off tough skins of larger beans (skin on small beans is not usually tough). Discard skins.
  5. Whisk together olive oil, vinegar and lemon juice.
  6. In a large bowl, season shelled fava beans and strawberries with salt and pepper.
  7. Add rucola and enough dressing to coat salad lightly.
  8. Mix gently and spoon onto a platter or 6 salad plates.
  9. With a vegetable peeler, shave cheese generously over salad. Grind more pepper on top.
Nutrition Information
Serving size: 6 Calories: 232 Fat: 8g Sodium: 32g Fiber: 1g Protein: 15g Cholesterol: 172mg


Strawberry & Cotija Salad

Strawberry, Grilled Romaine and Cotija Cheese Salad

When it comes to strawberry salad, 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

Strawberry Salad with Grilled Romaine and Cotija Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • ½ cup sour cream
  • 3 tbsp lemon juice
  • ½ cup cilantro, chopped
  • ½ tsp ground cumin
  • 1 pinch salt
  • ¼ tsp black pepper
  • 4 slices salami sliced to bacon thickness
  • 1 head romaine lettuce
  • 2 tbsp olive oil
  • salt
  • black pepper
  • 1 cup ripe California Strawberries
  • ½ avocado
  • 1 tbsp fresh chopped oregano
  • ½ tbsp fresh chopped cilantro
  • ½ cup crumbled Cotija cheese
  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 & Farro Salad

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 SaladStrawberry Avocado Farro Salad

Strawberry Avocado Farro Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 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 oz goat cheese, crumbled
  • 2 tbsp blush wine vinegar (or red wine vinegar)
  • 2 tbsp olive oil
  • ½ tbsp honey
  • Pinch sea salt
  • Pinch freshly cracked black pepper
  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.

Strawberry & Zucchini Salad

Strawberry, Summmer Corn + Zucchini Salad

If summer could spill onto a plate, it might just look like this strawberry, summer corn and zucchini salad dish created by Ellise from Cowgirl Chef. So, you can have a taste of summer any time of the year.

There’s no reason to only put strawberries on the dessert tray. Sweet with a bit of acidity, California strawberries can easily star in savory dishes, too, like this one, a light summery salad made with two of the season’s other big players, corn and zucchini.

Strawberries, Summer Corn + Zucchini
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 large zucchini
  • 10 to 12 California strawberries
  • 2 ears fresh corn
  • Champagne vinaigrette, recipe follows
  • 4 oz goat cheese
  • a few mint leaves, finely chopped
  • sea salt and pepper
  • Champagne vinaigrette
  • Makes about ¾ cup
  • ¼ cup Champagne vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp finely chopped shallot
  • sea salt and pepper to taste
  • ½ cup grapeseed oil
  1. With a handheld julienne slicer or spiralizer, make long skinny noodles out of your zucchini. Put in a medium serving bowl.
  2. Hull the strawberries, then dice them. I like to chop mine into smallish bits, about ¼-inch. Add to the bowl with the zucchini noodles.
  3. Slice the kernels off of the corn cobs, and sprinkle on top of the zucchini and diced strawberries. Drizzle the Champagne vinaigrette on top, crumble the goat cheese and add this to the salad, too, along with the mint. Add sea salt and pepper to taste. Serve.
  4. Champagne Vinaigrette
  5. Put the first 4 ingredients in an old jam jar and give it a shake to blend. Add the oil and shake again. Taste for seasonings. Will keep in the fridge for about a week.