Strawberry Avocado 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
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 oz goat cheese, crumbled
  • 2 Tbsp blush wine vinegar (or red wine vinegar)
  • 2 Tbsp olive oil
  • 1½ tsp 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.
Nutrition Information
Serving size: 214 g Calories: 217 kcal Fat: 11 g Saturated fat: 3 g Trans fat: 0 g Carbohydrates: 27 g Sugar: 3 g Sodium: 164 mg Fiber: 5 g Protein: 7 g Cholesterol: 12 mg


Strawberry, Summer Corn & 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 created by Ellise from Cowgirl Chef.

There’s no reason to limit strawberries to the dessert tray. Sweet with a bit of acidity, California strawberries can easily star in savory dishes, too. This light and summery salad is the perfect example. It also features two of the season’s other big players: corn and zucchini.

Strawberry, Summer Corn & Zucchini Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
Strawberry and Zucchini Salad
  • 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
  • ¼ cup Champagne vinegar
  • 1 tsp Dijon mustard
  • 1 Tbsp finely chopped shallot
  • Sea salt and pepper to taste
  • ½ cup grapeseed oil
Instructions
To make Strawberry and Zucchini Salad:
  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.
To make Champagne Vinaigrette:
  1. 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.
Nutrition Information
Serving size: 523 g Calories: 459 kcal Fat: 36 g Saturated fat: 8 g Trans fat: 0 g Carbohydrates: 29 g Sugar: 12 g Sodium: 485 mg Fiber: 7 g Protein: 12 g Cholesterol: 35 mg

 

 

 

 

 

 

 

 

 

 

 


Strawberry Quinoa Salad with Roasted Strawberry Vinaigrette

Who doesn’t love a delicious strawberry salad? This Strawberry Quinoa Salad with Roasted Strawberry Vinaigrette will satisfy your cravings.  Knowing that California strawberries are low in sugar and calories – only 50 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 110 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 with Roasted Strawberry Vinaigrette
Author: 
Serves: 6
 
Ingredients
Strawberry Quinoa Salad
  • 1 cup dry quinoa
  • 2 cups vegetable stock
  • ¼ tsp sea salt
  • 16 medium sized California strawberries, destemmed and cut into half inch slices
  • 1 whole avocado
  • 8 Tbsp Roasted Strawberry Vinaigrette
Roasted Strawberry Vinaigrette
  • 8 medium sized California strawberries, stemmed and cut in half
  • 1 Tbsp coconut sugar
  • ½ tsp dried thyme
  • Canola oil spray
  • ½ tsp mustard
  • ⅛ tsp sea salt
  • 2 Tbsp red wine vinegar
  • 1 Tbsp canola oil
Instructions
To make the Strawberry Quinoa Salad:
  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.
To make the Roasted Strawberry Vinaigrette:
  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.
Nutrition Information
Serving size: ½ cup servings for quinoa; 4 strawberries sliced with ¼ avocado Calories: 129 kcal Fat: 7 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 17 g Sugar: 6 g Sodium: 243 mg Fiber: 4 g Protein: 2 g Cholesterol: 0 mg

 

 

Strawberry Quinoa Salad with Roasted Vinagrette


Roasted Strawberry & Peppered Steak Salad

Summer comes and goes, but my internal food alarm seems to be ringing off the hook for summer food and flavors year-round. 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 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.

Enjoy!
Jenna

Roasted Balsamic Strawberry & Peppered Steak Salad

 

Roasted 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 Tbsp Balsamic vinegar
  • 1 lb top sirloin fillets, lean
  • 1 Tbsp ground black pepper
  • 1 tsp Kosher salt
  • 1 Tbsp vegetable oil
  • 2 cups fresh green beans, cut into 1” pieces
  • 6 cups spring mix greens
  • 1 Tbsp extra virgin olive oil
  • 1½ cups cooked quinoa (from about ¾ cup dry quinoa)
  • ¼ cup sesame seeds
  • 4 oz fresh mozzarella pearls
  • 2 Tbsp 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.
Nutrition Information
Serving size: 1 filet Calories: 357 kcal Fat: 18 g Saturated fat: 5 g Carbohydrates: 22 g Sugar: 6 g Sodium: 1057 mg Fiber: 5 g Protein: 32 g Cholesterol: 73 mg

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


Strawberry, Watermelon, & Walnut Salad

Strawberry Walnut Salad

This Strawberry Walnut Salad recipe will get you in the mood for summer anytime of the year! With a sherry vinaigrette dressing and fresh California Strawberries, this dish is healthy and delicious!

Summer Loving Strawberry Salad

Enjoy!

Don’t forget to check out more of our recipes for delicious ideas!

Strawberry, Watermelon, & Walnut Salad
 
Ingredients
Strawberry Walnut 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 Tbsp pomegranate molasses or balsamic syrup
Sherry Vinaigrette
  • ½ cup sherry vinegar
  • 1 Tbsp honey
  • 1 shallot, cut in half and sliced thin
  • ½ cup extra virgin olive oil
  • Salt and pepper, to taste
Instructions
To make the 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.
To make the Strawberry Walnut 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.
Nutrition Information
Serving size: 260 g Calories: 410 kcal Fat: 35 g Saturated fat: 6 g Trans fat: 0 g Carbohydrates: 25 g Sugar: 20 g Sodium: 318 mg Fiber: 4 g Protein: 5 g Cholesterol: 8 mg

 


Strawberry Quinoa Fruit Salad with Citrus Vinaigrette

Strawberry Quinoa Fruit Salad

Incorporating a serving of eight strawberries into your everyday diet in a healthy way is easier than you may think! Plus, any meal with strawberries will be super delicious, especially this Strawberry Quinoa Fruit Salad recipe!

Strawberry Quinoa 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
Author: 
Prep time: 
Total time: 
Serves: Serves 8
 
Ingredients
Fruit Salad
  • 4 cups diced California strawberries
  • 3⁄4 cups fresh blueberries
  • 3⁄4 cups diced mango
  • 3⁄4 cups cooked quinoa
  • 1 avocado (pitted, peeled, then diced)
  • 2 Tbsp diced red onion (optional)
Citrus Vinaigrette Dressing
  • 2 Tbsp orange juice
  • 2 Tbsp raw agave nectar (or sub honey)
  • 1 Tbsp avocado oil
  • 1⁄2 tsp rice vinegar
  • Juice from 1 lime
  • 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).
Nutrition Information
Serving size: 149 g Calories: 122 kcal Fat: 5 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 20 g Sugar: 12 g Sodium: 4 mg Fiber: 4 g Protein: 2 g Cholesterol: 0 mg

 

Check out more California Strawberry Recipes here!


Thai Pork Kebabs & California Strawberry Quinoa Salad

Thai Pork Kebabs & Strawberry Quinoa Salad Recipe

Our Thai Pork Kebabs & California Strawberry Quinoa Salad is a great way to enjoy juicy red strawberries as part of a light and refreshing meal.

Thai Pork Kebabs & California Strawberry Quinoa Salad
Serves: 8 servings
 
Ingredients
Thai Pork Kebabs
  • 1 cup hulled and quartered California strawberries
  • ¼ cup freshly squeezed orange juice
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cumin
  • ⅛ tsp cayenne pepper
  • 1 lb pork tenderloin, cut into ¼-inch x 4-inch strips
  • 16 bamboo skewers
Strawberry Quinoa 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
Dressing
  • 1½ tbsp olive oil
  • ⅓ cup hulled and quartered California strawberries
  • 1 Tbsp freshly squeezed orange juice
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
To serve
  • ¼ cup salted peanuts, coarsely chopped, optional
  • 1 lime, cut into wedges
Instructions
To make Thai Pork Kebabs
  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. Thread pork onto skewers and grill for 3 minutes. Turn and grill for an additional 2-3 minutes or until cooked through.
To make the Strawberry Quinoa Salad:
  1. Place quinoa in a large bowl. Add onion, cabbage, cucumber, and strawberries; stir gently to combine.
To make the dressing:
  1. Place all dressing ingredients in the work bowl of a food processor or blender and pulse until smooth.
To serve:
  1. Place kebabs over Strawberry Quinoa Salad and drizzle with Dressing.
  2. Garnish with peanuts and serve with a lime wedge for squeezing.
Notes
Serve immediately or cover and refrigerate for up to 2 hours.
Nutrition Information
Serving size: 2 skewers with salad Calories: 225 kcal Fat: 8 g Saturated fat: 2 g Trans fat: 0 g Carbohydrates: 20 g Sugar: 4 g Sodium: 195 mg Fiber: 3 g Protein: 19 g Cholesterol: 41 mg

 

Check out more California Strawberry Recipes here!


Grilled Strawberry & Asparagus Freekeh Salad

Strawberry Freekeh Salad with Asparagus

Enjoy this guest post by culinary nutritionist and Robin Plotkin of Robin’s Bite:

Move over, potato salad and coleslaw – strawberry salad is coming through! Make room at the picnic table for Grilled Strawberry and Asparagus Freekeh Salad any weekend! This strawberry salad is filled with flavor and nutrients!

Grilled strawberries and asparagusThe 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 Freekeh, which is actually a process which means “to rub”. It’s a high protein, high fiber whole grain that works well with many flavors.

Grilled Strawberry and Asparagus Freekeh Salad

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 8 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 50 calories. 
  • CA strawberries are an excellent source of vitamin C: More vitamin C per serving than an orange and 110% of the daily value.
Grilled Strawberry & Asparagus Freekeh Salad
Author: 
Serves: 2 servings
 
Ingredients
  • 1 cup strawberries
  • 6-8 stalks of asparagus
  • ¾ cup cooked Freekeh (½ cup dry)
  • 1 Tbsp shaved/grated Parmesan or 6-8 shaved pieces
  • 1 Tbsp walnuts, toasted (optional) and chopped
  • ½ Tbsp olive oil plus ½ Tbsp for drizzle
  • Salt and pepper
  • 1 Tbsp balsamic vinegar
  • 2 skewers (soaked in cold water if wooden)
Instructions
  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 ¾ 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.
Nutrition Information
Serving size: 213 g Calories: 270 kcal Fat: 11 g Saturated fat: 2 g Trans fat: 0 g Carbohydrates: 39 g Sugar: 6 g Sodium: 50 mg Fiber: 7 g Protein: 10 g Cholesterol: 2 mg

Fresh Start: Health Kick Recipes

Fresh Start: Health Kick Recipes

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 year.

I totally “get” why our January intentions are left 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 this year is back on the plate!

Strawberry Balsamic Chicken Salad Lettuce Wraps

Enjoy! Don’t forget to check out more of our recipes for delicious ideas!

Strawberry Balsamic Chicken Salad Lettuce Wraps (horizontal)

 

Fresh Start for Nutrition Month
 
Ingredients
  • 2 cups of diced, cooled, cooked chicken breast
  • 1 cup quartered California Strawberries
  • ½ cup (2 ounces) feta cheese
  • 2 tbsp pumpkin seeds
  • 2 tbsp balsamic vinegar
  • 2 tbsp lemon juice
  • ½ tsp dried dill
  • ¼ tsp salt
  • Large leaf lettuce or kale
  • Additional toppings: pumpkin seeds and feta cheese
Instructions
  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 Heart Salad

Strawberry Heart 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 this Strawberry Heart Salad – red, heart-shaped, strawberries to show some love – it’s the sweetest thing.

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.

Enjoy!

 

Strawberry Heart Salad with Cucumber and Balsamic
Author: 
Serves: 2 servings
 
Ingredients
  • ⅓ cup balsamic vinegar
  • 1 large English cucumber, shaved using a vegetable peeler or mandolin
  • 1½ cups strawberries, hulled, finely diced
  • 2 Tbsp sliced almonds, toasted
  • Salt and pepper, to taste
  • 2 Tbsp chevre, if desired
Instructions
  1. Heat the balsamic vinegar over medium high heat until it has reduced to a thick syrup, about 5-7 minutes.
  2. Place the cucumber on a plate, top with strawberries, almonds, and chevre (if using) and season with salt and pepper to taste
Nutrition Information
Serving size: 336 g Calories: 299 kcal Fat: 10 g Saturated fat: 5 g Trans fat: 0 g Carbohydrates: 20 g Sugar: 13 g Sodium: 149 mg Fiber: 4 g Protein: 9 g Cholesterol: 14 mg