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
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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.


Contest-Winning Strawberry Basil Quinoa Salad

Strawberry Basil Quinoa Salad 1024
Believe it or not, this lovely dish was developed by a kid! Twelve-year-old Danielle McNerney took first place in the recent California Strawberry #KidsCookOff where mini chefs everywhere were challenged to create a five-ingredient strawberry recipe for a chance to win up to $500 in Amazon Gift Cards. Danielle’s recipe was so simple and tasty we couldn’t resist sharing with you.

It was a lot of fun checking out all the cute kids and their strawberry masterpieces – I wish they all could have won! The main judge, MasterChef Junior Season 3 Nathan Odom, made the final picks. Check out the three video submissions that landed the top three slots and then try their simple and delicious strawberry creations!

1st Place – Danielle, 12 – Strawberry Basil Quinoa
2nd Place – Sophie, 6 – Chocolate Chip Cookie Cups with Strawberry Marshmallow Filling
3rd Place – Archer, 4 – Strawberry Guacamole

I prepared the quinoa dish to share with my co-workers and we all agreed it’s a winner. We loved the crunchiness of the pistachios along with the combination of sweet and savory flavors. For those who like to enjoy salads with cheese, you may want to add feta for a little extra pizzaz (that’s what we did).

Enjoy!

 

Strawberry Basil Quinoa Salad
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Serves: 3 servings
 
Ingredients
  • 1½ cups fresh strawberries, sliced or chopped
  • 1 cup dried quinoa, cooked (makes about 3 cups)
  • ¼ cup shelled pistachios, chopped
  • ¼ cup olive oil
  • ¼ cup fresh basil
  • * optional - salt and pepper to taste
  • *optional - crumbled feta cheese
Instructions
  1. Prepare quinoa according to package directions; set aside.
  2. To flavor the olive oil with basil, in small pan, heat the olive oil and then sauté basil until crispy, about 4 minutes.
  3. Remove basil and let drain on paper towel.
  4. In mixing bowl, gently stir all ingredients.
  5. Garnish with feta cheese and crumbled fried basil leaves.

 


Strawberry Caprese Salad

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

Caprese salads are always a delicious idea, but have you ever tried making one with strawberries instead of tomatoes? The results are amazing! Here’s an easy recipe that you will want to save because I’m pretty sure you will most likely be making it more than once.

Enjoy!

Strawberry Caprese Salad
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Serves: 4 servings
 
Ingredients
  • 2 pounds fresh California strawberries, stemmed and halved
  • 2 cups bite-sized fresh mozzarella balls (bocconcini), drained, halved
  • ½ cup balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 3-4 fresh basil leaves, chiffonade (finely diced)
  • 3-4 mint leaves, chiffonade
  • Salt, pepper to taste
Instructions
  1. To make balsamic syrup, in nonreactive pot, simmer vinegar over low heat until reduced to one-half its original volume (1/4 cup).
  2. 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.