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 Shrimp Ceviche

Strawberry Shrimp Ceviche

Our Strawberry Shrimp Ceviche is a great take on classic ceviche. This cool and elegant appetizer perfectly blends freshness with sweet, savory flavors and a dash of spice.

Strawberry Shrimp Ceviche
Prep time: 
Total time: 
Serves: 6 servings
 
Ingredients
Ceviche Dressing
  • ¼ cup chopped, stemmed California strawberries
  • ¼ cup chopped plum tomato
  • 2 Tbsp olive oil
  • 4 tsp fresh lime juice
  • 4 tsp red wine vinegar
  • 2 tsp chopped, seeded jalapeño peppers
  • 1 tsp sugar
  • ½ tsp salt
  • ¼ tsp Worcestershire sauce
Ceviche
  • ¾ lb cooked peeled shrimp
  • 1½ cups peeled seeded diced cucumber
  • ¾ cup diced red onion
  • 1½ Tbsp chopped, seeded jalapeño peppers
  • 1½ cups (about ¼ lb) quartered, stemmed California strawberries
  • 3 Tbsp chopped cilantro
Instructions
To make Ceviche Dressing:
  1. In blender or food processor, purée all ingredients until smooth.
To make Ceviche:
  1. In large bowl, toss shrimp, cucumber, onion, and peppers with Ceviche dressing.
  2. Refrigerate, covered, at least 30 minutes but no more than 4 hours.
  3. Just before serving, add strawberries and cilantro; mix gently but thoroughly.
Notes
Diabetes Exchanges: Fruit 0.25, Vegetable 0.5, Very Lean Meat 2, Fat 1
Nutrition Information
Serving size: 213 g Calories: 135 kcal Fat: 5 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 10 g Sugar: 6 g Sodium: 263 mg Fiber: 2 g Protein: 15 g Cholesterol: 107 mg

Find more California Strawberry Recipes here!

 

 


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.


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
Author: 
Serves: 6
 
Ingredients
  • 1 lbs of raw shrimp, deveined (can use cooked)
  • 3 ripe avocados
  • ¾ cups strawberries, diced
  • ½ cups white onion, diced
  • 1-2 rounded tbsp. jalapeño, diced
  • ½ cup 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.
Nutrition Information
Serving size: 6 avocado halves w/ filling Calories: 204 kcal Fat: 11 g Saturated fat: 2 g Carbohydrates: 10 g Sugar: 2 g Sodium: 187 mg Fiber: 5 g Protein: 20 g Cholesterol: 143 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!


Strawberry Caprese Salad

Strawberry Caprese Salad

A quick and easy Strawberry Caprese Salad recipe!

Strawberry Caprese Salad
As the weather begins to warm up or the leaves begin to fall, it’s always nice to have a short list of easy and tasty salad recipes to whip up on a casual weekday evening – or for a last-minute potluck or dinner party any time of the year.

Caprese salads are always a delicious idea, but have you ever tried making one with strawberries instead of tomatoes? The results are amazing!

Enjoy!

Strawberry Caprese Salad
Prep time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 lbs fresh California strawberries, stemmed and halved
  • 2 cups bite-sized fresh mozzarella balls (bocconcini), drained, halved
  • ½ cup balsamic vinegar
  • 3 Tbsp extra virgin olive oil
  • 3-4 fresh basil leaves, chiffonade (finely sliced)
  • 3-4 mint leaves, chiffonade
  • Salt, pepper to taste
Instructions
To make balsamic syrup:
  1. In nonreactive pot, simmer vinegar over low heat until reduced to one-half its original volume (1/4 cup).
To serve:
  1. In serving bowl, toss strawberries and mozzarella balls with olive oil. Season with salt and pepper. Add basil and mint; toss again. Drizzle balsamic syrup over and around salad. Grind more pepper on top.
Nutrition Information
Serving size: 383 g Calories: 510 kcal Fat: 39 g Saturated fat: 18 g Trans fat: 0 g Carbohydrates: 23 g Sugar: 16 g Sodium: 70 mg Fiber: 5 g Protein: 22 g Cholesterol: 80 mg