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
Author: 
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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: 
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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.


Strawberries, Summer Corn + Zucchini

Strawberries, Summer Corn + Zucchini

 

If summer could spill onto a plate, it might just look like this strawberry, summer corn and zucchini dish created by Ellise from Cowgirl Chef.

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
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Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 large zucchini
  • 10 to 12 California strawberries
  • 2 ears fresh corn
  • Champagne vinaigrette, recipe follows
  • 4 ounces goat cheese
  • a few mint leaves, finely chopped
  • sea salt and pepper
  • Champagne vinaigrette
  • Makes about ¾ cup
  • ¼ cup Champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely chopped shallot
  • sea salt and pepper to taste
  • ½ cup grapeseed oil
Instructions
  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.

 

 

 

 

 

 

 

 

 

 

 


Strawberry Quinoa Salad with Roasted Vinagrette

Strawberry Quinoa Salad with Roasted Vinagrette

Who doesn’t love a delicious strawberry salad? This Strawberry Quinoa Salad with Roasted Vinagrette will satisfy your cravings.  Knowing that California strawberries are low in sugar and calories – only 45 calories per serving! – enjoying this salad is even sweeter. Not to mention, it’s a super easy way to eat a serving of 8 strawberries.

Eating one serving of 8 strawberries a day has many suprising health benefits! For example, eating 8 medium strawberries provides 160 percent of the recommended daily intake of vitamin C, and 5 percent of the recommended daily intake of potassium. Talk about some great health benefits in a tiny package!

Check out the recipe below from our friend and registered dietitian Manuel Villacorta. Let us know what you think!

Strawberry-Quinoa Salad Recipe
Serves: ½ cup for quinoa, 4 strawberries sliced with ¼ avocado
 
Ingredients
  • 1 cup dry quinoa
  • 2 cups vegetable stock
  • ¼ teaspoon sea salt
  • 16 medium sized California strawberries, destemmed and cut into half inch slices
  • 1 whole avocado
  • 8 tablespoons Roasted Strawberry Vinaigrette (see recipe below)
Instructions
  1. In a small sauce pan, add the quinoa, vegetable stock, and sea salt. Bring it up to a boil and then simmer. Cook for 15 minutes or until the quinoa is cooked. Set aside and cool.
  2. Slice up the strawberries and set aside in a bowl.
  3. Peel and cut the avocado into ¼ slices.
  4. Serve 4 strawberries sliced with ¼ avocado and mix 2 tablespoons of dressing per serving.

In this recipe, roast the strawberries to bring out the natural sweetness of the fruit. By combining it with thyme, the herbal notes offer a great complement to the sweet berry flavors.

Strawberry Quinoa Salad with Roasted Vinagrette

Roasted Strawberry Vinaigrette Recipe
Serves: 1 cup
 
Ingredients
  • 8 medium sized California strawberries, stemmed and cut in half
  • 1 tablespoon coconut sugar
  • ½ teaspoon dried thyme
  • Canola oil spray
  • ½ teaspoon mustard
  • ⅛ teaspoon sea salt
  • 2 tablespoons red wine vinegar
  • 1 tablespoon canola oil
Instructions
  1. Heat oven to 400 degrees.. In a medium-sized bowl, add the strawberries, coconut sugar and thyme. Mix and let it sit for about 5 minutes to allowsome of the natural juices to be released.
  2. Cover a baking sheet with aluminum foil and spray with canola oil. Add the strawberry mixture and roast for 8 minutes. Remove from the oven and let cool for 1 minute.
  3. In a food processor, add the strawberry mixture. Make sure to get any excess juices left over from the baking sheet. Add the mustard, salt, vinegar and oil. Puree until it reaches a smooth consistency.
  4. Refrigerate and store up to one week.

 


Strawberry Ceviche Avocado Boats

Strawberry Ceviche Avocado Boats

Check out this unique – and tasty – strawberry ceviche avocado boats recipe from our friend Kendra Cordoza at Paleo Pazarazzi!

We’re always looking for new, unexpected ways to incorporate strawberries into our diets. Just one serving of eight strawberries is packed full of vitamin C, potassium, folate, fiber and antioxidants. How could we not want to enjoy eight strawberries a day?

 

Strawberry Ceviche Avocado Boats   Strawberry Ceviche Avocado Boats

 

Strawberry Ceviche Avocado Boats
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Ingredients
  • 1 pound of raw shrimp, deveined (can use cooked)
  • 3 ripe avocados
  • ¾ c. strawberries, diced
  • ½ c. white onion, diced
  • 1-2 rounded tbsp. jalapeño, diced
  • ½ c. lime juice (enough to cover shrimp so they cook evenly)
  • Salt and pepper to taste
Instructions
  1. Cut avocados in half and remove the pit. Squeeze lime juice on top, sprinkle salt on them, place on a serving dish and set aside.
  2. Chop shrimp into bite sized pieces. In a medium, shallow container, add the shrimp, lime juice, strawberries, onions, cilantro and jalapeño. Let marinate until the shrimp is no longer see-through but opaque, about 10 to 20 minutes.
  3. After shrimp has marinated, add salt and pepper to taste and mix the ceviche well.
  4. Add the ceviche to the center of each avocado boat. Garnish with more cilantro, lime juice, strawberries and red pepper flakes if desired. Serve chilled.

 


Roasted Balsamic Strawberry & Peppered Steak Salad

Summer is coming and my internal food alarm seems to be ringing off the hook for summer food and flavors. At the top of my list are juicy California strawberries and steak. Wouldn’t it be great to have a way to enjoy them together in a recipe? Good news: I’ve created a salad recipe that brings them together in new way, a Roasted Balsamic Strawberry & Peppered Steak Salad.

I love pairing bold-flavored foods, like steak, with fresh and light ingredients like strawberries to create surprising combinations. Plus, layering a lean steak on top of a mound of nutrient rich ingredients is a balanced way to enjoy it any day of year.

Instead of using fresh strawberries in this steak, I enhanced the strawberries by slow roasting them. This turns them into a naturally-sweet chutney/dressing on top of this flavor-explosion of a salad. If you’ve never roasted strawberries before then today is the day and this recipe is the place to start.

Roasted Balsamic Strawberry & Peppered Steak Salad

While the prep time looks lengthy in the recipe below, it’s mostly hands-off cook time. You can even prep many of the cooked ingredients ahead of time and reheat right before serving. Truly, this salad is easy to put together but is a show-stopper for looks and flavor. I hope you will give it a try at your first summer gathering or at your dinner table this week.

To summer!
Jenna

Roasted Balsamic Strawberry & Peppered Steak Salad

 

Roasted Balsamic Strawberry & Peppered Steak Salad
Author: 
Prep time: 
Total time: 
Serves: Serves 4-6
 
Ingredients
  • 1 lb fresh California strawberries, washed, dried, hulled, and cut in half
  • 1 tablespoon Balsamic vinegar
  • 1 lb top sirloin fillets
  • 1 tablespoon ground black pepper
  • 1 teaspoon Kosher salt
  • 1 tablespoon vegetable oil
  • 2 cups fresh green beans, cut into 1” pieces
  • 6 cups spring mix greens
  • Extra virgin olive oil
  • 1 ½ cups cooked quinoa (from about ¾ cup dry quinoa)
  • ¼ cup sesame seeds
  • 4 oz fresh mozzarella pearls
  • 2 tablespoons chiffonade fresh basil
Instructions
  1. Preheat oven to 300 degrees F.
  2. In a 2 quart baking dish (or 8x8 square pan), toss strawberries and balsamic vinegar. Bake strawberries for 50 minutes, checking every 15 minutes and gently tossing in the juices.
  3. Meanwhile, cook quinoa if needed.
  4. Then, heat a heavy skillet (cast iron if you have it) over medium high heat. Season fillets with pepper and salt. When skillet is hot, add vegetable oil, then cook fillets to medium doneness, about 3 minutes per side. Remove from pan and set aside on a cutting board to rest. After about 5 minutes (more time is OK), thinly slice steak against the grain.
  5. Reduce the skillet heat to medium and add green beans. Add 2 tablespoons of water and cook till evaporated or green beans are crisp tender, about 4 minutes. Remove skillet from heat.
  6. When strawberries are done baking, assemble salad. Layer a large platter with the spring mix greens, then spoon cooked quinoa on top. Drizzle with extra virgin olive oil, about 1 tablespoon. Layer green beans on top of quinoa. Place steak slices on top of salad then spoon cooked strawberries and juice on top. Lastly, arrange sesame seeds, mozzarella pearls, and basil all around salad to your preference. If desired, sprinkle a small amount of fresh, ground black pepper on top.

Jenna Braddock, MSH, RDN, CSSD of MakeHealthyEasy.com.


Summer Loving Strawberry Salad

This Summer Loving Strawberry Salad recipe will get you in the mood for summer! With a Sherry Vinaigrette dressing and fresh California Strawberries, this dish is healthy and delicious!

Summer Loving Strawberry Salad
 
Ingredients
Salad:
  • 2 cups California strawberries – cleaned and quartered
  • 2 cups watermelon – diced small – yellow and red, if available
  • ¼ cup fresh basil – sliced
  • 1 handful arugula
  • Sherry Vinaigrette (see recipe below)
  • Salt and pepper, to taste
  • ⅓ cup candied walnuts or pecans
  • ⅓ cup blue or goat cheese
  • 1 tablespoon pomegranate molasses or balsamic syrup
Sherry Vinaigrette:
  • ½ cup sherry vinegar
  • 1 tablespoon honey
  • 1 shallot – cut in half and sliced thin
  • ½ cup extra virgin olive oil
  • Salt and pepper, to taste
Instructions
Sherry Vinaigrette:
  1. Bring the sherry vinegar and honey to a boil in a small sauce pan.
  2. In a small mixing bowl, pour the hot sherry mixture over the shallots and let cool to room temperature.
  3. Once cooled, whisk olive oil with the shallots and add salt and pepper to taste.
Salad:
  1. In a large mixing bowl add strawberries, watermelon, basil and arugula.
  2. Gently drizzle Sherry Vinaigrette over strawberries, watermelon, basil and arugula mixture.
  3. Toss and season with salt and pepper.
  4. Plate on desired service platter or into bowls.
  5. Top with the nuts, cheese, syrup and serve.

 


Strawberry Quinoa Fruit Salad Recipe

Strawberry Quinoa Fruit Salad

Incorporating a serving of eight strawberries into your everyday diet in a healthy way is easier than you may think! Not to mention, any meal with strawberries will be super delicious, especially this Strawberry Quinoa Fruit Salad Recipe!

Fruit Salad Recipe

We love this strawberry quinoa fruit salad with citrus vinaigrette created by our friend Kelly Pfieffer at Nosh and Nourish, and we know you’ll love it, too! Give this recipe a try next time you’re in need of a fun fruit salad recipe.

Strawberry Quinoa Fruit Salad with Citrus Vinaigrette
Prep time: 
Total time: 
Serves: Serves 8
 
Ingredients
  • 4 cups diced organic California strawberries
  • 3⁄4 cups fresh blueberries
  • 3⁄4 cups diced mango
  • 3⁄4 cups Cooked Quinoa
  • 1 Avocado (pitted, peeled, then diced)
  • 2 tablespoons diced red onion (optional)
  • 2 tablespoons Orange Juice (for the dressing)
  • 2 tablespoons raw agave nectar (for the dressing --- or sub honey)
  • 1 tablespoon avocado oil (for the dressing)
  • 1⁄2 teaspoon rice vinegar (for the dressing)
  • Juice from 1 lime (for the dressing)
  • 10 Chile Lime Mango Harvest Snaps - Black Bean Crisps (to garnish)
Instructions
  1. Combine the fruit, quinoa, avocado, and red onion in a medium mixing bowl. Set aside.
  2. In a large measuring cup, combine the dressing ingredients. Whisk thoroughly.
  3. When ready to eat, pour the dressing over the fruit salad. Serve in small bowls.
  4. Top with crushed Chile Lime Mango Crisps (optional).

 

Check out more California Strawberry Recipes here!


Pork Kebabs & Strawberry Quinoa Salad Recipe

A delicious Pork Kebabs & Strawberry Quinoa Salad Recipe!

Make a delicious meal by serving these Thai Pork Kebabs served over California Strawberry Quinoa Salad.

Thai Pork Kebabs with California Strawberry Quinoa Salad
 
Ingredients
  • 1 cup hulled and quartered California strawberries
  • ¼ cup freshly squeezed orange juice
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper
  • 1 pound pork tenderloin, cut into ¼-inch x 4-inch strips
  • ¼ cup salted peanuts, coarsely chopped, optional
  • 1 lime, cut into wedges
  • 16 bamboo skewers
  • 1 recipe California Strawberry Quinoa Salad
California Strawberry Quinoa Salad
Dressing
  • 1½ tablespoons olive oil
  • ⅓ cup hulled and quartered California strawberries
  • 1 tablespoon freshly squeezed orange juice
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
Salad
  • 1 cup dry quinoa, cooked according to package directions and cooled
  • ¼ cup minced sweet yellow onion
  • 1 cup finely shredded Napa cabbage
  • ½ cup finely diced cucumber
  • 1 cup diced California strawberries
Instructions
  1. Place strawberries, orange juice, cinnamon, cumin and cayenne pepper in the work bowl of a food processor and puree until smooth. Pour into a medium mixing bowl. Add pork strips, stirring to coat all sides. Cover and refrigerate overnight.
  2. Immerse skewers in water for 20-30 minutes (this will keep skewers from burning).
  3. Heat a grill or grill pan over medium high heat.
  4. Thread pork onto skewers and grill for 3 minutes. Turn and grill for an additional 2-3 minutes or until cooked through.
  5. Prepare California Strawberry Quinoa Salad.
  6. Serve kebabs over California Strawberry Quinoa Salad.
  7. Garnish with peanuts and serve with a lime wedge for squeezing.
California Strawberry Quinoa Salad
  1. To make the dressing, place all dressing ingredients in the work bowl of a food processor or blender and pulse until smooth.
  2. Place quinoa in a large bowl. Add onion, cabbage, cucumber, strawberries and dressing, tossing gently to combine.
  3. Serve immediately or cover and refrigerate for up to 2 hours.

 

Check out more California Strawberry Recipes here!


8 Ways to Eat 8 Strawberries A Day

8 Ways to Eat Strawberries

When it comes to healthy eating, there seems to be so many complicated ideas of how to actually execute.  Fortunately, healthy eating can be easy and doable, thanks to simply adding a single serving of 8 strawberries to your day.

Clinical research suggests eating just a serving of eight strawberries is good for the whole body, promoting heart health, diabetes management, supporting brain health, and reducing the risk of some cancers.

How can you get in 8 strawberries every day? Easy. Here’s 8 ways to eat 8 strawberries a day:

  1. Overnight Strawberry Oats: In a medium-size mason jar, combine 1/2 cup old fashioned oats, 3/4 cup milk and 8 chopped strawberries. Cover and chill overnight in the fridge. Enjoy for a grab and go filling breakfast.
  2. Strawberry Yogurt Parfait: Top 1/2 cup Greek yogurt with 8 chopped or sliced strawberries and 1/4 cup granola.
  3. Smoothie: Blend 1/2 cup ice, 1 banana, 8 strawberries and 3/4 cup milk (more if needed).
  4. Salad: Top spring mix with grilled chicken, sliced almonds, crumbled goat cheese and 8 sliced strawberries. Drizzle with balsamic vinegar for dressing.
  5. PB & Strawberry Roll-Up: Layer a whole grain, high fiber wrap with 2 tablespoons of natural peanut butter and sliced strawberries. Roll up and slice into pinwheels.
  6. Cottage Cheese & Strawberries: Top 3/4 cup cottage cheese with 8 sliced or diced strawberries.
  7. Crackers, Avocado & Strawberries: Top large whole grain crackers with mashed avocado and sliced strawberries.
  8. Strawberry Flatbread: Top mini whole grain naan with fresh basil, sliced strawberries, and fresh mozzarella slices. Broil for 1-2 minutes, watching carefully. Drizzle with a balsamic reduction.

If you’ve never tried some of these combos, I’m telling you that it’s time!

Strawberry Overnight Oats

Overnight oats are so easy to make, so easy to eat the next day and so darn delicious. The natural sweetness of delicious strawberries are really all the flavor you need.

Peanut Butter and Strawberry Roll-ups

The PB & Strawberry roll-up answers that long debated question, “Should I use jelly or does it have too much sugar?” Problem solved by using naturally sweet, and low in sugar, California strawberries.

Smashed Avocado and Strawberry Crackers

While you might not know that avocado and strawberry go fantastic together, you will after trying them on a tasty cracker. This is the perfect afternoon pick-me-up snack.

Strawberry Basil Flatbread

And the flatbread…the flatbread!!! It’s strawberry magic. The balsamic reduction (I found it already made at the grocery store) is the icing on the cake, or the flatbread. This is a meal or appetizer you can have ready in under 10 minutes.

I’ve found that many of these ideas have become staples in our week as whether school time or the summer months. Thankfully, strawberries are available year-round!

By Jenna Braddock, RDN

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