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.
Prep Time5 minutes mins
Cook Time9 minutes mins
Total Time14 minutes mins
Course: Salad
Cuisine: American
Keyword: summer strawberry salad
Servings: 4 servings
Calories: 250kcal
- 8 cups baby Romaine or salad greens loosely packed
- 1 cup sliced fresh strawberries
- 1 cup pineapple chopped in 1-inch pieces
- 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
On a serving platter, add the salad greens.
Top with strawberries, fresh pineapple, avocado, toasted almonds, and cheese.
Shake up the dressing and serve alongside the salad.
- 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.
Serving: 2cups | Calories: 250kcal | Carbohydrates: 18g | Protein: 9g | Fat: 18g | Cholesterol: 26mg | Sodium: 363mg | Fiber: 6g | Sugar: 9g