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

 


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 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 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.