Kickstart your culinary creativity with these vibrant strawberry salad recipes! Perfect for summer gatherings, quick weeknight dinners, or adding a sweet twist to any meal, these dishes are bursting with freshness and flavor. From light lunches to impressive sides, there’s something here for every occasion. Ready to explore? Let’s dive into these delightful combinations that’ll make your taste buds sing!
Strawberry Spinach Salad with Balsamic Vinaigrette
Now that summer’s peak has passed, this salad captures the last sweet strawberries of the season while embracing the heartier greens of early fall. Nothing beats the combination of sweet fruit, earthy spinach, and tangy dressing to bridge the seasonal transition. Let’s walk through each step together to create this vibrant dish.
Ingredients
– 6 cups fresh baby spinach (I look for the crispest leaves with no wilting)
– 2 cups sliced fresh strawberries (room temperature berries release more juice)
– 1/2 cup crumbled feta cheese (I prefer the creamier block style over pre-crumbled)
– 1/4 cup sliced almonds (toasting them first makes all the difference)
– 3 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 2 tablespoons balsamic vinegar (aged varieties have better depth)
– 1 tablespoon honey (local honey adds wonderful floral tones)
– 1/4 teaspoon black pepper (freshly cracked gives the best flavor)
– 1/8 teaspoon salt (I use sea salt for its clean taste)
Instructions
1. Preheat your oven to 350°F.
2. Spread the sliced almonds in a single layer on a baking sheet.
3. Toast the almonds in the preheated oven for 5-7 minutes until golden brown and fragrant.
4. Remove the almonds from the oven and let them cool completely on the baking sheet.
5. Wash the baby spinach thoroughly in cold water using a salad spinner.
6. Dry the spinach completely in the salad spinner to prevent a watery salad.
7. Hull and slice the strawberries into 1/4-inch thick pieces.
8. Crumble the feta cheese into small, bite-sized pieces if using a block.
9. In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar for 30 seconds until emulsified.
10. Add the honey to the dressing and whisk for another 15 seconds until fully incorporated.
11. Season the dressing with salt and black pepper, whisking to combine.
12. Place the dried spinach in a large serving bowl.
13. Add the sliced strawberries to the bowl with the spinach.
14. Sprinkle the cooled toasted almonds over the greens and berries.
15. Add the crumbled feta cheese to the bowl.
16. Drizzle the prepared dressing over the salad ingredients.
17. Using salad tongs, gently toss the salad for 20-30 seconds until everything is evenly coated.
18. Serve immediately on chilled plates to maintain crispness.
Zesty and vibrant, this salad offers a perfect textural contrast between the crisp spinach, juicy strawberries, and crunchy almonds. The creamy feta mellows the tangy balsamic dressing while the honey brings subtle sweetness to each bite. For a creative twist, try serving it alongside grilled chicken or as a topping for crostini at your next gathering.
Berry Avocado Salad with Honey Poppy Seed Dressing
Today’s vibrant berry avocado salad is perfect for late summer gatherings, combining sweet and savory flavors with a creamy homemade dressing that comes together in minutes. This refreshing dish showcases seasonal produce at its peak, making it an ideal choice for picnics, potlucks, or a light weekday lunch.
Ingredients
– 2 ripe avocados (I prefer Hass avocados for their creamy texture)
– 2 cups mixed fresh berries (strawberries, blueberries, and raspberries create a beautiful color contrast)
– 1/4 cup honey (local raw honey adds wonderful floral notes)
– 2 tablespoons fresh lemon juice (always fresh-squeezed for the brightest flavor)
– 1 tablespoon poppy seeds (these add delightful crunch and visual appeal)
– 1/4 cup extra virgin olive oil (my go-to for dressings)
– 1/4 teaspoon sea salt (fine grain dissolves best in dressings)
Instructions
1. Wash and thoroughly dry all berries using a salad spinner or clean kitchen towels.
2. Hull strawberries and slice them into quarters lengthwise using a sharp paring knife.
3. Cut avocados in half, remove pits, and scoop flesh onto a cutting board with a spoon.
4. Dice avocado into 1-inch cubes immediately before assembling to prevent browning.
5. Combine honey, lemon juice, and sea salt in a small mixing bowl, whisking vigorously for 30 seconds until fully incorporated.
6. Slowly drizzle in olive oil while continuously whisking to create an emulsified dressing.
7. Add poppy seeds to the dressing mixture and stir gently with a spoon to distribute evenly.
8. Arrange avocado cubes and mixed berries in a large serving bowl in an alternating pattern.
9. Drizzle the honey poppy seed dressing over the salad just before serving to maintain crisp textures.
10. Gently toss the salad with salad servers to coat all ingredients without crushing the berries.
Gorgeous and refreshing, this salad offers a perfect balance of creamy avocado against the burst of juicy berries, all brought together by the sweet-tangy dressing with its delightful poppy seed crunch. Serve immediately on chilled plates to keep everything crisp, or layer it in mason jars for a portable picnic option that looks as beautiful as it tastes.
Strawberry Feta and Walnut Salad
When strawberries are at their peak sweetness, this salad becomes an irresistible combination of flavors and textures. Let me walk you through creating this refreshing dish that balances sweet, salty, and crunchy elements perfectly.
Ingredients
– 6 cups fresh baby spinach (I love how tender these leaves are compared to mature spinach)
– 2 cups fresh strawberries, hulled and sliced (look for deep red berries with vibrant green tops)
– 1 cup crumbled feta cheese (I prefer the block style crumbled by hand for better texture)
– 1/2 cup walnut halves (toasting them makes all the difference)
– 3 tablespoons extra virgin olive oil (my go-to for dressings with its fruity notes)
– 2 tablespoons balsamic vinegar (aged varieties have more complex flavor)
– 1 tablespoon honey (local honey adds wonderful floral notes)
– 1/4 teaspoon black pepper, freshly ground
– 1/8 teaspoon sea salt (I use fine sea salt for even distribution)
Instructions
1. Preheat your oven to 350°F to toast the walnuts for enhanced flavor.
2. Spread walnut halves in a single layer on a baking sheet.
3. Toast walnuts in preheated oven for 8-10 minutes until fragrant and lightly golden, watching carefully to prevent burning.
4. Remove walnuts from oven and let cool completely on the baking sheet.
5. Wash spinach leaves thoroughly in cold water and spin dry in a salad spinner.
6. Place dried spinach in a large serving bowl as your base.
7. Hull strawberries by removing the green tops with a paring knife or strawberry huller.
8. Slice strawberries into 1/4-inch thick pieces for even distribution.
9. Scatter sliced strawberries over the spinach bed.
10. Crumble feta cheese by hand over the strawberries for rustic texture.
11. Sprinkle cooled toasted walnuts over the salad components.
12. In a small bowl, whisk together olive oil and balsamic vinegar until emulsified.
13. Drizzle honey into the dressing while whisking continuously.
14. Add freshly ground black pepper and sea salt to the dressing mixture.
15. Whisk dressing vigorously for 30 seconds until fully combined and slightly thickened.
16. Drizzle dressing evenly over the entire salad composition.
17. Using salad tongs, gently toss all ingredients until evenly coated with dressing.
You’ll notice how the creamy feta clings to the crisp spinach leaves while the toasted walnuts provide satisfying crunch. This salad shines when served immediately alongside grilled chicken or as a standalone light lunch, with the sweet strawberries cutting through the salty cheese beautifully.
Quinoa Strawberry Salad with Mint
A refreshing quinoa strawberry salad with mint is the perfect balance of sweet and savory, making it ideal for summer gatherings or a healthy lunch prep. This recipe walks you through each step methodically, ensuring even beginners can create a vibrant, flavorful dish that’s both nutritious and satisfying.
Ingredients
– 1 cup quinoa, rinsed well to remove bitterness (I always use white quinoa for its fluffy texture)
– 2 cups water
– 1 pint fresh strawberries, hulled and sliced (choose ripe, fragrant berries for maximum sweetness)
– 1/4 cup fresh mint leaves, chopped (I grow mine in a small herb garden—nothing beats homegrown)
– 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
– 2 tablespoons lemon juice, freshly squeezed (bottled just doesn’t compare)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Rinse 1 cup quinoa thoroughly under cold running water in a fine-mesh strainer for 1 minute to remove any saponins, which can cause bitterness.
2. Combine the rinsed quinoa and 2 cups water in a medium saucepan, then bring to a boil over high heat.
3. Reduce heat to low, cover the saucepan, and simmer for 15 minutes until all water is absorbed and quinoa is tender.
4. Remove the saucepan from heat and let the quinoa stand covered for 5 minutes to steam and fluff up.
5. Transfer the cooked quinoa to a large bowl and allow it to cool to room temperature, about 20 minutes, to prevent the salad from becoming soggy.
6. While quinoa cools, hull and slice 1 pint strawberries into thin, even pieces for consistent texture.
7. Chop 1/4 cup fresh mint leaves finely, avoiding over-handling to preserve their bright aroma.
8. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
9. Add the sliced strawberries and chopped mint to the cooled quinoa in the large bowl.
10. Pour the dressing over the quinoa mixture and toss gently with a spatula to combine everything evenly without crushing the strawberries.
Great texture comes from the fluffy quinoa contrasting with juicy strawberries and crisp mint. For a creative twist, serve it chilled alongside grilled chicken or as a filling for lettuce wraps, highlighting its fresh, summery flavors.
Grilled Chicken and Strawberry Summer Salad
There’s nothing quite like a fresh summer salad to beat the heat, and this grilled chicken and strawberry combination brings together sweet and savory flavors perfectly. Today we’ll walk through each step methodically to ensure your salad turns out crisp, colorful, and delicious.
Ingredients
– 2 boneless, skinless chicken breasts (I always pat them dry with paper towels for better searing)
– 1 cup fresh strawberries, hulled and sliced (ripe ones make all the difference)
– 4 cups mixed greens (my favorite is a blend of romaine and spinach for texture)
– 1/4 cup crumbled feta cheese (the salty tang balances the sweetness beautifully)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 tbsp balsamic vinegar (a good quality one elevates the dressing)
– 1/2 tsp honey (just a touch to round out the acidity)
– Salt and black pepper to taste (I use coarse sea salt for better distribution)
Instructions
1. Preheat your grill to medium-high heat, around 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Brush both sides of the chicken breasts with 1 tablespoon of olive oil and season generously with salt and pepper.
3. Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F when checked with a meat thermometer.
4. Remove the chicken from the grill and let it rest on a cutting board for 5 minutes to allow juices to redistribute—this keeps it moist.
5. While the chicken rests, in a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, and honey until emulsified.
6. Slice the rested chicken into thin strips against the grain for tenderness.
7. In a large salad bowl, combine the mixed greens, sliced strawberries, and crumbled feta cheese.
8. Add the sliced chicken to the bowl and drizzle the dressing over the top.
9. Toss everything gently to coat evenly, being careful not to crush the strawberries.
The result is a salad with a wonderful contrast of textures—juicy strawberries, tender chicken, and crisp greens—all brought together by the tangy-sweet dressing. Serve it immediately with a slice of crusty bread for a complete meal, or pack it for a picnic where the flavors meld even more beautifully.
Arugula and Strawberry Salad with Goat Cheese
Savor the perfect balance of peppery arugula, sweet strawberries, and creamy goat cheese in this vibrant salad that comes together in minutes. This refreshing combination makes for an ideal light lunch or elegant side dish that’s both simple and impressive. Let’s walk through each step to ensure your salad turns out perfectly every time.
Ingredients
– 5 ounces baby arugula (I love how tender these leaves are compared to mature arugula)
– 1 pint fresh strawberries, hulled and sliced (look for berries that are deep red and fragrant)
– 4 ounces crumbled goat cheese (room temperature goat cheese blends more smoothly)
– 1/4 cup extra virgin olive oil (my go-to for its fruity flavor that complements the strawberries)
– 2 tablespoons balsamic vinegar (aged balsamic adds wonderful depth)
– 1 tablespoon honey (local honey provides the best floral notes)
– 1/4 teaspoon kosher salt (it dissolves better than table salt in dressings)
– 1/4 teaspoon freshly ground black pepper (freshly cracked makes all the difference)
Instructions
1. Place the arugula in a large salad bowl, ensuring it’s dry to help the dressing cling properly.
2. Arrange the sliced strawberries evenly over the arugula for beautiful distribution.
3. Sprinkle the crumbled goat cheese throughout the salad, using your fingers to break any large chunks.
4. In a small bowl, whisk together the olive oil and balsamic vinegar until fully emulsified.
5. Add the honey to the dressing and continue whisking for 30 seconds until completely incorporated.
6. Season the dressing with kosher salt and freshly ground black pepper, whisking for another 15 seconds.
7. Drizzle the dressing evenly over the salad from a height of about 6 inches to distribute it lightly.
8. Using salad tongs, gently toss the ingredients for exactly 20 seconds to coat everything without bruising the greens.
Gorgeous textures await with crisp arugula, juicy strawberries, and creamy cheese pockets in every bite. The sweet-tangy dressing highlights each component without overwhelming them. For a creative twist, serve this salad alongside grilled chicken or spoon it over toasted crostini for an appetizer.
Cucumber and Strawberry Salsa Salad
Beginner cooks will love how this refreshing salad comes together with minimal effort yet delivers maximum flavor. By combining crisp cucumbers and sweet strawberries, we create a vibrant salsa-like texture that’s perfect for summer gatherings. Let me guide you through each simple step to ensure perfect results every time.
Ingredients
– 2 cups diced English cucumbers (I prefer these for their thin skin and minimal seeds)
– 1½ cups chopped fresh strawberries (choose ripe but firm berries for best texture)
– ¼ cup finely chopped red onion (soak in ice water for 5 minutes if you want milder flavor)
– 2 tablespoons fresh lime juice (freshly squeezed makes all the difference)
– 1 tablespoon honey (local honey adds wonderful floral notes)
– 1 tablespoon chopped fresh mint leaves (my secret ingredient for brightness)
– ½ teaspoon salt (I use fine sea salt for even distribution)
– ⅛ teaspoon black pepper (freshly ground pepper has the best flavor)
Instructions
1. Wash and pat dry the cucumbers, strawberries, and mint leaves thoroughly.
2. Dice the cucumbers into ¼-inch pieces and place them in a medium mixing bowl.
3. Hull and chop the strawberries into similar-sized pieces and add to the bowl.
4. Finely chop the red onion until you have ¼ cup and add to the mixture.
5. In a small separate bowl, whisk together the fresh lime juice and honey until fully combined.
6. Pour the lime-honey dressing over the cucumber and strawberry mixture.
7. Add the chopped mint leaves, salt, and black pepper to the bowl.
8. Gently toss all ingredients together until evenly coated with dressing.
9. Let the salad sit at room temperature for 10 minutes to allow flavors to meld.
10. Taste and adjust seasoning if needed before serving immediately.
Yield: This salad offers a delightful contrast between the crisp cucumbers and juicy strawberries, with the mint providing a refreshing finish. Serve it alongside grilled chicken or fish, or enjoy it as a light standalone dish that celebrates summer’s best produce.
Strawberry and Basil Caprese Salad
Delightfully simple yet sophisticated, this Strawberry and Basil Caprese Salad brings a sweet twist to the classic Italian favorite. During summer, I always make this when strawberries are at their peak ripeness for the best flavor. It’s a refreshing dish that comes together in minutes, perfect for beginners looking to impress.
Ingredients
– 1 pound fresh strawberries, hulled and sliced (I look for deep red, fragrant berries—they’re juicier!)
– 8 ounces fresh mozzarella cheese, torn into bite-sized pieces (room temperature mozzarella blends better)
– 1/4 cup fresh basil leaves, thinly sliced (extra basil adds a lovely aromatic punch)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1 tablespoon balsamic vinegar (a good quality one makes all the difference)
– 1/4 teaspoon fine sea salt (I avoid coarse salt here for even distribution)
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Wash the strawberries under cool running water and pat them dry thoroughly with a clean kitchen towel to prevent dilution of flavors.
2. Hull the strawberries by removing the green stem and leaves, then slice them into 1/4-inch thick pieces for even bites.
3. Tear the fresh mozzarella cheese into approximately 1-inch chunks using your hands for a rustic, appealing texture.
4. Thinly slice the fresh basil leaves into ribbons, also known as chiffonade, to release their essential oils and enhance aroma.
5. In a large mixing bowl, combine the sliced strawberries, torn mozzarella, and sliced basil leaves gently to avoid bruising the ingredients.
6. Drizzle the extra virgin olive oil and balsamic vinegar evenly over the mixture in the bowl.
7. Sprinkle the fine sea salt and freshly ground black pepper over the salad to season it.
8. Toss all ingredients together lightly with a large spoon or your hands until everything is well coated and combined, taking care not to crush the strawberries.
9. Let the salad sit at room temperature for 5 minutes to allow the flavors to meld together beautifully.
10. Serve immediately on a platter or in individual bowls for the freshest taste and texture.
Vibrant and bursting with summer essence, this salad offers a delightful contrast between the juicy strawberries and creamy mozzarella, all tied together with the herbaceous basil. For a creative twist, try serving it over a bed of arugula or alongside grilled chicken for a light meal—it’s sure to become a staple in your recipe collection.
Mixed Greens with Strawberries and Pecans
A vibrant mixed greens salad with sweet strawberries and crunchy pecans makes for a refreshing and nutritious meal that’s perfect for any occasion. As a cooking teacher, I’ll guide you through each step to ensure success, even if you’re new to the kitchen. Let’s start by gathering our fresh ingredients and prepping them with care.
Ingredients
– 6 cups mixed greens (I love a blend of spinach and arugula for a peppery kick)
– 1 cup fresh strawberries, hulled and sliced (ripe ones are sweeter and juicier)
– 1/2 cup pecans (toasting them brings out their rich, nutty flavor)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1 tablespoon balsamic vinegar (a good quality one adds depth)
– 1/4 teaspoon salt (I use sea salt for a cleaner taste)
– 1/8 teaspoon black pepper (freshly ground is best for aroma)
Instructions
1. Preheat your oven to 350°F to toast the pecans for enhanced flavor.
2. Spread the pecans in a single layer on a baking sheet and toast them in the preheated oven for 5-7 minutes, until fragrant and lightly browned, watching closely to avoid burning.
3. Tip: Let the pecans cool completely after toasting to maintain their crunch in the salad.
4. While the pecans toast, rinse the mixed greens under cold water and pat them dry thoroughly with a clean kitchen towel or salad spinner to prevent a watery salad.
5. Hull the strawberries by removing the green tops, then slice them into uniform 1/4-inch thick pieces for even distribution.
6. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, salt, and black pepper until well combined for the dressing.
7. Tip: Taste the dressing and adjust salt or pepper if needed, but avoid over-salting since the greens are delicate.
8. In a large salad bowl, combine the dried mixed greens, sliced strawberries, and cooled toasted pecans.
9. Drizzle the dressing over the salad ingredients just before serving to keep everything crisp.
10. Gently toss the salad with salad tongs or two large spoons until all components are evenly coated with the dressing.
11. Tip: Serve immediately after tossing to enjoy the best texture and avoid wilting.
Just imagine the delightful contrast: the crisp greens mingling with juicy strawberries and the toasty crunch of pecans, all brought together by a tangy-sweet dressing. For a creative twist, top it with grilled chicken or serve alongside a crusty bread to make it a hearty meal that’s as beautiful as it is delicious.
Kale and Strawberry Salad with Lemon Dressing
Discovering the perfect balance of sweet and savory, this kale and strawberry salad with lemon dressing brings vibrant flavors to your table with minimal effort. During summer picnics, I always rely on this refreshing combination to impress guests while keeping preparation simple. Let’s walk through each step together to create this colorful dish.
Ingredients
– 8 cups fresh kale, torn into bite-sized pieces (I prefer curly kale for its texture)
– 2 cups fresh strawberries, hulled and sliced (choose ripe berries for maximum sweetness)
– 1/4 cup extra virgin olive oil (my go-to for dressings)
– 3 tablespoons fresh lemon juice (about 1 large lemon)
– 1 tablespoon honey
– 1/4 teaspoon sea salt
– 1/4 cup sliced almonds, toasted
Instructions
1. Wash the kale thoroughly under cold running water and pat completely dry with paper towels.
2. Remove the tough stems from the kale leaves by holding the base of the stem and pulling the leaf away with your other hand.
3. Tear the kale leaves into bite-sized pieces using your hands, which helps create more surface area for the dressing to cling to.
4. Place the torn kale in a large mixing bowl and set aside.
5. Hull the strawberries by removing the green tops with a paring knife or strawberry huller.
6. Slice the strawberries into 1/4-inch thick pieces using a sharp knife.
7. Add the sliced strawberries to the bowl with the kale.
8. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, honey, and sea salt until fully emulsified, about 30 seconds of vigorous whisking.
9. Pour the dressing over the kale and strawberries in the large bowl.
10. Using clean hands or salad tongs, massage the dressing into the kale for exactly 2 minutes until the leaves become tender and slightly darker in color.
11. Toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently until golden brown and fragrant.
12. Sprinkle the toasted almonds over the salad and toss gently to distribute evenly.
13. Serve immediately or refrigerate for up to 1 hour before serving to allow flavors to meld.
What makes this salad truly special is the contrast between the crisp, massaged kale and the juicy strawberries, all brought together by the bright lemon dressing. The toasted almonds add a satisfying crunch that elevates every bite, making it perfect for serving alongside grilled chicken or as a standalone light meal on warm evenings.
Watermelon, Strawberry, and Feta Salad
Perfect for late summer gatherings, this watermelon, strawberry, and feta salad combines sweet and savory flavors in a refreshing dish that’s both simple to prepare and impressive to serve. Let’s walk through each step together to create this vibrant salad.
Ingredients
– 4 cups of seedless watermelon cubes (I like to chill mine for extra crispness)
– 2 cups of fresh strawberries, hulled and sliced (choose ripe ones for maximum sweetness)
– 1 cup of crumbled feta cheese (I prefer block feta crumbled by hand for better texture)
– 1/4 cup of fresh mint leaves, torn (from my garden if possible)
– 2 tablespoons of extra virgin olive oil (my go-to for its fruity notes)
– 1 tablespoon of fresh lime juice (freshly squeezed makes all the difference)
– 1/4 teaspoon of flaky sea salt
Instructions
1. Place the 4 cups of chilled watermelon cubes in a large mixing bowl.
2. Add the 2 cups of sliced strawberries to the bowl with the watermelon.
3. Sprinkle the 1 cup of hand-crumbled feta cheese evenly over the fruit.
4. Scatter the 1/4 cup of torn mint leaves on top of the mixture.
5. Drizzle the 2 tablespoons of extra virgin olive oil over the ingredients in the bowl.
6. Squeeze the 1 tablespoon of fresh lime juice directly over the salad.
7. Sprinkle the 1/4 teaspoon of flaky sea salt across the top.
8. Gently toss all ingredients together with a large spoon until evenly combined, being careful not to crush the fruit.
9. Let the salad sit at room temperature for 5 minutes to allow the flavors to meld.
10. Transfer the salad to a serving platter or individual bowls.
Unbelievably refreshing, this salad offers a delightful contrast between the juicy watermelon, tart strawberries, and creamy feta, with the mint adding a bright finish. Serve it immediately alongside grilled chicken or as a standalone light lunch for a truly satisfying experience.
Blackberry Strawberry and Bibb Lettuce Salad
Bursting with seasonal freshness, this salad combines sweet berries with crisp lettuce for a perfect balance of flavors and textures. Let’s walk through each step together to create this vibrant dish that’s as beautiful as it is delicious.
Ingredients
– 1 head bibb lettuce, torn into bite-sized pieces (I find the tender leaves work best here)
– 1 cup fresh blackberries, gently rinsed and patted dry (look for plump, dark berries)
– 1 cup sliced strawberries, hulled and cut into quarters (ripe but firm berries hold their shape better)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1 tablespoon fresh lemon juice, squeezed right before using (room temperature lemons yield more juice)
– 1 teaspoon honey (local honey adds wonderful floral tones)
– ¼ teaspoon sea salt (I prefer fine grain for even distribution)
– Freshly ground black pepper to taste (always grind it fresh for maximum flavor)
Instructions
1. Wash the bibb lettuce thoroughly in cold water, then spin dry in a salad spinner or pat gently with paper towels until completely dry.
2. Tear the dried lettuce into bite-sized pieces and place them in a large salad bowl.
3. Rinse the blackberries under cool running water for 10 seconds, then transfer to a clean kitchen towel and pat dry gently to avoid crushing.
4. Hull the strawberries by removing the green tops with a paring knife or strawberry huller.
5. Slice each strawberry vertically into quarters and add to the bowl with the lettuce.
6. Add the dried blackberries to the salad bowl, distributing them evenly among the greens.
7. In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice for 30 seconds until emulsified.
8. Drizzle the honey into the dressing while continuing to whisk for another 15 seconds until fully incorporated.
9. Sprinkle the sea salt into the dressing and whisk for 10 more seconds to dissolve completely.
10. Pour the dressing over the salad ingredients in the large bowl.
11. Using salad tongs or two large spoons, gently toss the salad for 20-30 seconds until all components are lightly coated with dressing.
12. Grind black pepper over the salad to your preferred level of seasoning.
13. Serve immediately on chilled plates to maintain crispness.
Freshly assembled, this salad offers a delightful contrast between the juicy berries and crisp lettuce, with the bright dressing enhancing every bite. For an elegant presentation, layer the ingredients in a clear glass bowl to showcase the beautiful colors, or add grilled chicken for a complete meal.
Strawberry and Roasted Beet Salad
Finally, let’s create a refreshing salad that balances sweet strawberries with earthy roasted beets—perfect for beginners looking to impress. Follow each step carefully for guaranteed success. This recipe builds confidence through precise techniques.
Ingredients
– 2 medium red beets (I scrub them well but leave the skin on for roasting—it adds texture)
– 1 cup fresh strawberries, hulled and quartered (ripe ones yield the best sweetness)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 tbsp balsamic vinegar (aged varieties deepen the flavor)
– 1/4 cup crumbled feta cheese (I prefer the creamy, tangy type)
– 1/4 cup chopped walnuts (toasted lightly for a nutty crunch)
– Salt and black pepper (I use a pinch of each to enhance without overpowering)
Instructions
1. Preheat your oven to 400°F (200°C) to ensure even roasting.
2. Scrub the beets thoroughly under cold water to remove any dirt, then pat them dry with a paper towel.
3. Wrap each beet individually in aluminum foil to lock in moisture during roasting.
4. Place the wrapped beets on a baking sheet and roast in the preheated oven for 45–50 minutes, or until a knife inserts easily into the center.
5. Remove the beets from the oven and let them cool unwrapped for 15 minutes until safe to handle—this makes peeling simpler.
6. Peel the cooled beets by rubbing off the skin with your fingers or a knife, then dice them into 1/2-inch cubes.
7. In a large bowl, whisk together the extra virgin olive oil and balsamic vinegar until emulsified for a smooth dressing.
8. Add the diced beets and quartered strawberries to the bowl, gently tossing to coat with the dressing.
9. Sprinkle in the crumbled feta cheese, chopped walnuts, salt, and black pepper, then toss everything lightly to combine.
10. Tip: Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.
Crisp and vibrant, this salad offers a delightful contrast between the tender beets and juicy strawberries, with a creamy, crunchy finish from the feta and walnuts. Serve it chilled as a side dish or top with grilled chicken for a hearty meal—it’s a crowd-pleaser every time.
Chopped Strawberry and Broccoli Salad
Begin by gathering your freshest ingredients for this vibrant salad that combines sweet and savory in perfect harmony. Building this colorful dish step-by-step ensures crisp textures and balanced flavors every time.
Ingredients
– 2 cups fresh strawberries, hulled and chopped (I look for berries with deep red color and sweet aroma)
– 3 cups broccoli florets, cut into bite-sized pieces (the smaller florets absorb dressing better)
– 1/4 cup sliced almonds (toasting them first makes all the difference)
– 2 tablespoons honey (local raw honey adds wonderful floral notes)
– 1 tablespoon apple cider vinegar (this gives the perfect tangy counterpoint)
– 1/4 cup plain Greek yogurt (I prefer full-fat for creaminess)
– 1/4 teaspoon sea salt (fine grain dissolves evenly into the dressing)
Instructions
1. Preheat your oven to 350°F to toast the almonds for enhanced flavor.
2. Spread the sliced almonds in a single layer on a baking sheet.
3. Toast almonds in preheated oven for exactly 5 minutes until golden brown and fragrant.
4. Remove almonds from oven and let cool completely on the baking sheet.
5. Wash broccoli florets under cold running water to remove any debris.
6. Pat broccoli completely dry with paper towels to ensure dressing adherence.
7. Chop broccoli florets into uniform 1/2-inch pieces for even eating.
8. Hull strawberries by removing the green tops with a paring knife.
9. Chop strawberries into 1/4-inch pieces to match broccoli size.
10. Combine chopped strawberries and broccoli in a large mixing bowl.
11. In a small bowl, whisk together honey and apple cider vinegar until fully incorporated.
12. Add Greek yogurt to honey-vinegar mixture and whisk until smooth and creamy.
13. Sprinkle sea salt into dressing and whisk again to distribute evenly.
14. Pour dressing over strawberry-broccoli mixture in the large bowl.
15. Toss ingredients gently with salad tongs until everything is evenly coated.
16. Add cooled toasted almonds to the salad mixture.
17. Toss once more to distribute almonds throughout the salad.
18. Serve immediately or refrigerate for up to 2 hours before serving.
Crisp broccoli provides satisfying crunch against the juicy strawberries, while the creamy yogurt dressing ties everything together with subtle tanginess. Consider serving this salad alongside grilled chicken or as a refreshing potluck contribution that always disappears quickly.
Tropical Strawberry and Avocado Salad
Tropical flavors come together beautifully in this refreshing salad that’s perfect for summer gatherings or a light lunch. This combination of sweet strawberries and creamy avocado creates a delightful balance that will transport your taste buds to paradise. You’ll find this recipe surprisingly simple to prepare yet impressively flavorful.
Ingredients
– 2 cups fresh strawberries, hulled and sliced (I always look for the ripest, reddest berries for maximum sweetness)
– 1 large ripe avocado, pitted and cubed (choose one that yields slightly to gentle pressure)
– ¼ cup red onion, thinly sliced (soak in ice water for 10 minutes if you want to mellow the sharpness)
– 2 tablespoons fresh lime juice (about 1 large lime, freshly squeezed makes all the difference)
– 1 tablespoon honey (local raw honey adds wonderful floral notes)
– 1 tablespoon extra virgin olive oil (my go-to for dressings)
– ¼ teaspoon sea salt
– ¼ cup fresh mint leaves, torn (don’t substitute dried – fresh mint is essential here)
Instructions
1. Wash the strawberries under cool running water and pat them completely dry with paper towels.
2. Remove the green hulls from the strawberries using a paring knife or strawberry huller.
3. Slice the strawberries into ¼-inch thick pieces and place them in a large mixing bowl.
4. Cut the avocado in half lengthwise around the pit and twist the halves to separate.
5. Carefully strike the pit with your knife blade and twist to remove it safely.
6. Scoop the avocado flesh from the skin using a spoon and place it on a cutting board.
7. Dice the avocado into ½-inch cubes and add them to the bowl with strawberries.
8. Peel the red onion and slice it into very thin half-moons using a sharp knife.
9. Add the sliced red onion to the strawberry and avocado mixture.
10. Roll the lime firmly on the countertop under your palm to release more juice.
11. Cut the lime in half and squeeze both halves through a strainer to yield 2 tablespoons of juice.
12. In a small bowl, whisk together the fresh lime juice, honey, and olive oil until emulsified.
13. Pour the dressing over the salad ingredients in the large bowl.
14. Gently toss the salad with two large spoons to coat everything evenly without mashing the avocado.
15. Sprinkle the sea salt evenly over the salad and toss once more to distribute.
16. Tear the fresh mint leaves by hand to release their aromatic oils.
17. Scatter the torn mint leaves over the salad as the final garnish.
Your tropical strawberry and avocado salad is now ready to enjoy! The creamy avocado cubes contrast beautifully with the juicy strawberry slices, while the lime-honey dressing provides a perfect sweet-tart balance. Serve this immediately as a standalone light meal or alongside grilled chicken or fish for a complete tropical-inspired dinner.
Orzo Pasta Salad with Strawberries and Spinach
Creating a vibrant orzo pasta salad with fresh strawberries and spinach is simpler than you might think, and it’s perfect for a quick, healthy meal. Carefully follow each step to ensure a balanced blend of flavors and textures, and don’t hesitate to customize with your favorite additions. This dish comes together swiftly, making it ideal for busy weeknights or potlucks.
Ingredients
– 1 cup orzo pasta (I always use whole wheat for extra fiber)
– 2 cups fresh spinach, roughly chopped (baby spinach works best for tenderness)
– 1 cup strawberries, hulled and sliced (ripe ones add natural sweetness)
– 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
– 2 tablespoons balsamic vinegar (a good quality one makes a difference)
– 1/4 cup crumbled feta cheese (I prefer it for a tangy kick)
– 1/4 cup sliced almonds (toasted for crunch)
– Salt and black pepper to taste (freshly ground pepper is my favorite)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 1 cup orzo pasta to the boiling water and cook for 8-10 minutes, stirring occasionally, until al dente (tip: taste a piece at 8 minutes to avoid overcooking).
3. Drain the orzo in a colander and rinse briefly under cold water to stop the cooking process, then set aside to cool completely.
4. In a small skillet over medium heat, toast 1/4 cup sliced almonds for 3-4 minutes, stirring frequently, until golden brown and fragrant (tip: watch closely to prevent burning).
5. In a large mixing bowl, combine the cooled orzo, 2 cups chopped spinach, and 1 cup sliced strawberries.
6. In a separate small bowl, whisk together 1/4 cup extra virgin olive oil and 2 tablespoons balsamic vinegar until emulsified.
7. Pour the dressing over the orzo mixture and toss gently to coat all ingredients evenly.
8. Add 1/4 cup crumbled feta cheese and the toasted almonds to the bowl, then season with salt and black pepper to taste, tossing again to incorporate (tip: add salt gradually to avoid over-salting).
9. Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Zesty and refreshing, this salad boasts a delightful contrast of creamy feta, juicy strawberries, and crunchy almonds. Serve it alongside grilled chicken for a complete meal or enjoy it solo for a light lunch—it’s sure to become a staple in your recipe rotation.
Asian-Style Strawberry and Cabbage Slaw
Combining sweet and savory flavors creates an unforgettable slaw that’s perfect for summer gatherings. This Asian-style strawberry and cabbage slaw brings together crisp vegetables with juicy fruit in a tangy dressing that will have everyone asking for seconds.
Ingredients
– 4 cups shredded green cabbage (I like to use the pre-shredded bags for convenience)
– 1 cup sliced fresh strawberries (choose the ripest ones you can find for maximum sweetness)
– 1/2 cup shredded carrots (the pre-shredded matchstick carrots work beautifully here)
– 1/4 cup thinly sliced red onion (soak in ice water for 10 minutes if you want to mellow the sharpness)
– 2 tablespoons rice vinegar (this is my preferred vinegar for Asian dishes)
– 1 tablespoon soy sauce (use tamari for gluten-free option)
– 1 tablespoon honey (local honey adds wonderful floral notes)
– 1 teaspoon sesame oil (toasted sesame oil provides the best flavor)
– 1/2 teaspoon grated fresh ginger (fresh makes all the difference compared to powdered)
– 1 tablespoon sesame seeds for garnish
Instructions
1. Place the shredded cabbage in a large mixing bowl.
2. Add the sliced strawberries to the bowl with the cabbage.
3. Incorporate the shredded carrots into the mixture.
4. Thinly slice the red onion and add it to the bowl.
5. In a separate small bowl, whisk together the rice vinegar and soy sauce until combined.
6. Add the honey to the dressing mixture and whisk until fully dissolved.
7. Pour the sesame oil into the dressing and whisk to emulsify.
8. Grate the fresh ginger directly into the dressing and whisk to incorporate.
9. Pour the dressing over the cabbage and fruit mixture in the large bowl.
10. Using tongs or clean hands, toss everything together until evenly coated.
11. Let the slaw sit at room temperature for 15 minutes to allow the flavors to meld.
12. Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant and golden.
13. Sprinkle the toasted sesame seeds over the slaw before serving.
Mixing the crisp cabbage with sweet strawberries creates a delightful textural contrast that’s both refreshing and satisfying. The tangy ginger-soy dressing perfectly balances the natural sweetness of the fruit, making this slaw an excellent side for grilled meats or as a topping for fish tacos.
Strawberry and Quinoa Fruit Salad with Citrus Dressing
Venturing into healthy eating doesn’t have to be complicated, and this strawberry and quinoa fruit salad with citrus dressing is proof. Let me walk you through each simple step to create a refreshing, nutrient-packed dish that’s perfect for any occasion.
Ingredients
– 1 cup uncooked quinoa (I always rinse mine well to remove any bitterness)
– 2 cups fresh strawberries, hulled and sliced (look for bright red, fragrant berries)
– 1 large orange, zested and juiced (navel oranges work beautifully here)
– 2 tablespoons honey (local raw honey adds wonderful flavor)
– 1 tablespoon extra virgin olive oil (my go-to for dressings)
– ¼ teaspoon sea salt (fine grain dissolves best)
– Fresh mint leaves for garnish (optional but highly recommended)
Instructions
1. Rinse 1 cup quinoa thoroughly under cold running water in a fine-mesh strainer for 1 minute to remove the natural coating called saponin, which can taste bitter.
2. Combine rinsed quinoa with 2 cups water in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover saucepan, and simmer quinoa for 15 minutes until all water is absorbed and grains are tender with little “tails” visible.
4. Remove quinoa from heat, fluff with a fork, and spread on a baking sheet to cool completely to room temperature, about 20 minutes (this prevents the fruit from wilting).
5. While quinoa cools, zest the entire orange using a microplane, being careful to avoid the bitter white pith.
6. Juice the zested orange into a small bowl, straining out any seeds—you should get about ¼ cup juice.
7. Whisk together orange juice, orange zest, 2 tablespoons honey, 1 tablespoon olive oil, and ¼ teaspoon sea salt until emulsified.
8. Hull 2 cups strawberries by removing the green tops with a paring knife or strawberry huller, then slice them into ¼-inch thick pieces.
9. Combine cooled quinoa, sliced strawberries, and citrus dressing in a large mixing bowl, tossing gently to coat everything evenly.
10. Chill salad in refrigerator for at least 30 minutes before serving to allow flavors to meld.
11. Garnish with fresh mint leaves if desired just before serving.
Perfect for meal prep or summer gatherings, this salad offers a delightful contrast between the fluffy quinoa and juicy strawberries. The citrus dressing brightens every bite without overpowering the fresh fruit flavors. Try serving it in hollowed-out orange halves for a beautiful presentation that impresses guests.
Conclusion
Culinary inspiration awaits with these 35 strawberry salad recipes! Perfect for any gathering or quiet meal, they’re sure to delight. Try one, share your favorite in the comments, and pin this roundup to your Pinterest boards for easy access. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
