Summer Strawberry Salad

Prepare to be transported to a warm summer day as you enjoy our Summer Strawberry Salad. Tangy feta cheese, toasted sliced almonds, sweet strawberries, fresh pineapple, and creamy avocado pair well with the sweet and tangy honey balsamic dressing. 

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Ingredients Needed

The beauty of a great salad recipe is that it can be customized to your preferences (or whatever you have in your fridge!). Here are a few of the key components in this specific recipe:

1. Salad greens. We love the pre-rinsed, pre-packaged baby Romaine from the store, but you can chop up your own lettuce or use baby spinach as your base.
2. Fruit. Strawberries are a must but feel free to play with other fruits that you have on hand or that are in season. You could also toss in blueberries, dried cranberries, or anything else sweet and juicy. If you have leftover strawberries, use them to make our Strawberry Shortcake Trifle!
3. Avocado. Pick one that is perfectly ripe.
4. Toasted almonds. The necessary crunchy element that every good salad needs. You could swap the almonds for chopped walnuts or pecans. Whatever nuts you choose, be absolutely sure to toast them first—it adds so much flavor and crunch.
5. Feta. Creaminess is a necessity in a salad, and cheese was born for it. A great swap for feta would be goat cheese. Yuuuummm.
6. The dressing. We recommend using Honey Balsamic Vinaigrette for this scrumptious salad. This slightly sweet, slightly tangy balsamic dressing is incredibly easy to make.

More Salads You’ll Love

My Favorite Cobb Salad

Strawberry Spinach Salad with Lemon Honey Vinaigrette

Mandarin Orange Salad with Creamy Citrus Dressing

Fiesta Salad

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Summer Strawberry Salad

Prepare to be transported to a warm summer day as you enjoy this light and fruity salad. Tangy feta cheese, toasted sliced almonds, sweet strawberries, fresh pineapple, and luscious avocado pair well with the sweet and tangy balsamic dressing. 

Yield: 4–6 servings 1x

Prep: 5 minutesCook: 9 minutesTotal: 14 minutes

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Units: USM

Scale: 1x2x3x

Ingredients

• 8 cups (4-ounce container) baby Romaine or salad greens, loosely packed
• 1 cup sliced fresh strawberries
• 1 cup chopped (1-inch pieces) pineapple
• 1/2 large Hass avocado, diced
• 1/2 cup sliced, toasted almonds (sub: toasted pecan halves)*
• 4 ounces crumbled feta cheese (sub: crumbled goat cheese)
• Honey Balsamic Dressing

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Instructions

1. On a serving platter, add the salad greens.
2. Top with strawberries, fresh pineapple, avocado, toasted almonds, and cheese.
3. Make the dressing using this recipe for Honey Balsamic Dressing.
4. Shake up the dressing and serve alongside the salad.

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Notes/Tips

• To toast the nuts: Preheat the oven to 350°F. Place the nuts on a rimmed sheet pan. Bake for 4 minutes and then shake the pan. Bake for another 3-5 minutes, until the nuts are just starting to turn golden and are fragrant. Watch closely so they don’t burn. Remove from the oven and immediately transfer the toasted nuts to a plate to cool. (If they stay on the hot sheet pan, they may get overcooked.)
• Feel free to play with the fruits in the salad. Blueberries or dried cranberries would be great additions.
• You can substitute the almonds for pecans or pine nuts. 

© Author: Rachel Tiemeyer

Cuisine: American Method: Mix