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!
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.
With a handheld julienne slicer or spiralizer, make long skinny noodles out of your zucchini. Put in a medium serving bowl.
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.
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:
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.
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
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!
Strawberry Quinoa Salad with Roasted Strawberry Vinaigrette
Author: Manuel Villacorta
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
To make the Strawberry Quinoa Salad:
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.
Slice up the strawberries and set aside in a bowl.
Peel and cut the avocado into ¼ slices.
Serve 4 strawberries sliced with ¼ avocado and mix 2 tablespoons of dressing per serving.
To make the Roasted Strawberry Vinaigrette:
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.
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.
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.
Refrigerate and store up to one week.
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
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.
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.
Author: Jenna Braddock, MSH, RDN, CSSD of MakeHealthyEasy.com
Serves: Serves 4-6
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
Preheat oven to 300 degrees F.
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.
Meanwhile, cook quinoa if needed.
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.
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.
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.
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
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!
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.
Thai Pork Kebabs & California Strawberry Quinoa Salad
Serves: 8 servings
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
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
¼ cup salted peanuts, coarsely chopped, optional
1 lime, cut into wedges
To make Thai Pork Kebabs
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.
Immerse skewers in water for 20-30 minutes (this will keep skewers from burning).
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:
Place quinoa in a large bowl. Add onion, cabbage, cucumber, and strawberries; stir gently to combine.
To make the dressing:
Place all dressing ingredients in the work bowl of a food processor or blender and pulse until smooth.
Place kebabs over Strawberry Quinoa Salad and drizzle with Dressing.
Garnish with peanuts and serve with a lime wedge for squeezing.
Serve immediately or cover and refrigerate for up to 2 hours.
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!
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!
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 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.
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.
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)
Turn on grill and set to medium heat.
While the grill is preheating, cook Freekeh according to package directions.
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.
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.
When asparagus is cooked, remove from grill and allow to cool. Chop into 1-inch pieces.
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.
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
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!
Enjoy! Don’t forget to check out more of our recipes for delicious ideas!
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.