Quinoa, Black Bean, & Strawberry Salad

Quinoa Black Bean Strawberry Salad

Quinoa, Black Bean, and Strawberry Salad by Sylvia Klinger of Hispanic Foods Communications, Inc. is a high protein side dish packed with the fantastic benefits of California strawberries! In addition to containing 110% of the recommended Daily Value for vitamin C, one serving of strawberries can also provide fiber, potassium, and chronic disease fighting antioxidants. This salad also highlights strawberries’ versatility as they show off their savory side.

Quinoa, Black Bean, & Strawberry Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
Salad
  • 1 tsp vegetable oil
  • 1 small onion, chopped (½ cup)
  • 2 garlic cloves, chopped
  • ¾ cup quinoa, uncooked
  • 1 (14.5 oz) can fat free chicken or vegetable broth (1½ cups)
  • 1 tsp ground cumin
  • ¼ tsp cayenne pepper
  • Salt and pepper to taste
  • 1 (8.75 oz) can or 1 cup frozen corn kernels
  • 1 (15.5 oz) can low-sodium black beans, drained and rinsed
  • ½ cup fresh cilantro, chopped
  • 2 cups California strawberries, cut in quarters
  • 4 to 5 cups baby spinach
Strawberry Dressing
  • ½ cup California strawberries, quartered
  • 1 to 2 Tbsp fresh lime juice
  • ¼ cup olive oil
  • 1 Tbsp honey
  • Salt and pepper to taste, optional
Instructions
  1. In a medium saucepan, heat oil over medium heat. Stir in the onion and garlic, and cook until lightly browned.
  2. Add quinoa, broth and seasonings. Bring mixture to a boil. Cover, reduce heat, and simmer for about 20 minutes or until water is absorbed.
  3. Stir in corn and black beans and let cool or store overnight in refrigerator.
  4. In the meantime, mix all strawberry dressing ingredients in a blender. Blend for 30 seconds or until all the ingredients are well blended. Set aside in a small pitcher.
To serve:
  1. Fold in California strawberries and cilantro. Serve cold over a bed of baby spinach leaves and drizzle strawberry dressing over plated quinoa salad.
Notes
Nutrition information calculated based on 6 serving yield.
Nutrition Information
Serving size: 332 grams Calories: 269 kcal Fat: 13 g Saturated fat: 2 g Trans fat: 0 g Carbohydrates: 33 g Sugar: 7 g Sodium: 423 mg Fiber: 9 g Protein: 8 g Cholesterol: 0 mg

 


Strawberry Cucumber Salad

Strawberry Cucumber Salad

This Strawberry Cucumber Salad is refreshing any time of year. With simple ingredients, it’s a great mid-week meal for the whole family.

 

Strawberry Cucumber Salad
Prep time: 
Total time: 
Serves: 6 Servings
 
Ingredients
Vinaigrette
  • 3 Tbsp rice vinegar
  • 1½ tsp chopped fresh dill
  • 1½ tsp chopped fresh mint
  • ½ tsp ground cumin
  • ½ tsp sweet paprika
  • ½ tsp salt
  • ½ tsp sugar
  • ¼ cup extra virgin olive oil
Strawberry Cucumber Salad
  • 4½ cups (1½ pounds) California strawberries, stemmed and quartered
  • 1 medium cucumber, peeled, seeded and cut into ½ inch dice
  • ¾ cup Italian parsley leaves
  • 4 green onions, chopped
  • 6 radishes, thinly sliced
Instructions
To make the Vinaigrette:
  1. In bowl, whisk together all vinaigrette ingredients except oil.
  2. Whisk in oil until blended.
To make the Strawberry Cucumber Salad:
  1. In large bowl, toss salad ingredients with vinaigrette until coated.
  2. Mound salad on 6 chilled plates, dividing it equally. Serve immediately.
Nutrition Information
Serving size: 174 grams Calories: 174 kcal Fat: 10 g Trans fat: 0 g Carbohydrates: 11 g Sugar: 7 g Sodium: 199 mg Fiber: 3 g Protein: 1 g Cholesterol: 0 mg

 

Find more California Strawberry Recipes here!

 


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
Author: 
Serves: 2 servings
 
Ingredients
Salad
  • 2, 5 oz grilled chicken breasts, sliced
  • 1 lb lacinato kale, rinsed, hard stems removed, tear or chop into bite-sized pieces
  • 8 oz California strawberries, rinsed, hulled and halved
  • 4 oz blackberries
  • 2 Tbsp Gorgonzola cheese
Dressing
  • 3 Tbsp strawberry balsamic vinegar (can also use balsamic vinegar or red wine vinegar)
  • 1 Tbsp extra virgin olive oil
  • 2 tsp honey
Instructions
  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.
Notes
Exchanges: 1 Fruit, 3.5 Vegetable, 5 Very Lean Meat, 0.5 Medium-Fat Meat, 1.5 Fat
Nutrition Information
Serving size: 520 g Calories: 393 kcal Fat: 13 g Saturated fat: 4 g Trans fat: 0 g Carbohydrates: 46 g Sugar: 17 g Sodium: 536 mg Fiber: 10 g Protein: 32 g Cholesterol: 43 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 in this Chinois and Goat Cheese Strawberry Salad. 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.

Enjoy!

Chinois & Goat Cheese Strawberry Salad
Serves: 24 servings
 
Ingredients
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
Salad
  • 6 lbs spring mix or mesclun salad
  • 3 quarts fresh California strawberries
  • 1½ cup toasted pine nuts
  • 4½ lbs fresh goat cheese (crumbled)
Instructions
To make the 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 the 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

 


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.

Enjoy!

Strawberry Chicken Fennel Salad
Serves: 6 servings
 
Ingredients
Vinaigrette
  • ⅓ cup olive oil
  • ⅓ cup walnut oil
  • 2½ Tbsp balsamic vinegar
  • 1 Tbsp roasted garlic purée
  • ⅛ tsp salt
  • ⅛ tsp pepper
Salad
  • 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
Instructions
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.

Enjoy!

Heirloom Tomato Strawberry Salad
Serves: 4 servings
 
Ingredients
Strawberry Compote
  • ½ cup white port
  • ½ vanilla bean, split and scraped
  • 2 Tbsp 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
Salad
  • 6 large heirloom tomatoes, assorted varieties
  • Kosher salt
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp aged balsamic vinegar
  • 1 cup dried strawberries, thinly sliced
  • ½ cup chopped toasted pecans
  • 1 cup mâche salad greens
Instructions
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 mâche on top.
  5. Dot vanilla crème fraiche around edge of plates or platter.
Notes
*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
 
Ingredients
  • 4 cups (about 1¼ lbs) 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 tsp salt
  • 1 to 1½ tsp ancho chile powder
Instructions
  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!

Did you know? Feta is a brined curd white cheese made traditionally in Greece from sheep’s milk or a mixture of sheep’s and up to 30% goat’s milk. In fact, only cheese following these exact specifications and made in particular areas of Greece are permitted to be called feta. This creamy cheese is tangy and mildly salty to the taste, with a hint of spicy sweet that makes for a great pairing with the juicy strawberries in this salad. Feta is also lower in fat and calories than other commonly consumed cheeses like Parmesan or cheddar.

 

Strawberry, Shrimp and Feta Salad
Serves: 4 Servings
 
Ingredients
Salad:
  • ⅓ cup thinly sliced red onion
  • ¾ pound peeled and deveined raw shrimp
  • 2 cups (about 10 oz) fresh California strawberries, stemmed and quartered
  • 8 cups mixed salad greens, such as butter lettuce and watercress
  • 4 oz crumbled feta cheese
  • 1 small cucumber, sliced (about 24 slices)
Vinaigrette:
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp water
  • 1 Tbsp chopped shallots
  • ½ tsp salt
  • ¼ tsp black pepper
Instructions
To make Vinaigrette:
  1. Combine the vinaigrette ingredients in a small bowl. Tilt the bowl to the side and whisk the vinaigrette quickly for a few seconds until emulsified; set aside.
To make Salad:
  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.
Notes
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 with Pecorino

Strawberry and Fava Bean Salad with Pecorino

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

Did you know? Pecorino is actually a family of hard Italian cheeses made from ewe’s milk; Pecorino Romano is the most common variety in the United States. Under its Protected Designation of Origin status, Pecorino is primarily produced on the island of Sardinia, although production is allowed in a handful of other Italian provinces.

Strawberry & Fava Bean Salad with Pecorino
 
Ingredients
  • Kosher or sea salt
  • 2 cups shelled fresh fava beans (about 2 lbs 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
Instructions
  1. In a large pot over high heat, bring 2 quarts of water to a boil. Add a pinch of salt and the fava beans. Boil 1 minute; drain and cool fava beans in ice water. Once drained, pinch one end and slip off tough skins of larger beans (skin on small beans is not usually tough). Discard skins.
  2. In small bowl, prepare salad dressing by whisking together olive oil, vinegar and lemon juice.
  3. In large bowl, season shelled fava beans and strawberries with salt and pepper. Add rucola and enough dressing to coat salad lightly. Mix gently and spoon onto a platter or 6 salad plates. With a vegetable peeler, shave cheese generously over salad. Grind more pepper on top.
Nutrition Information
Serving size: 308 g Calories: 309 kcal Fat: 19 g Saturated fat: 11 g Trans fat: 0 g Carbohydrates: 10 g Sodium: 704 mg Fiber: 3 g Protein: 21 g Cholesterol: 58 mg

 


Strawberry Salad with Grilled Romaine and Cotija Cheese

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
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 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
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. Slice the romaine in half-length ways, drizzle with olive oil and season lightly with salt and pepper. 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. Transfer the lettuce to a large platter.
  4. Slice the strawberries into quarters and place on top of the romaine wedges.
  5. Cut the avocado into small dice and add to the romaine followed by the salami chunks, oregano, cilantro and cheese.
  6. Lightly drizzle some of the dressing over the romaine and serve at once.