Strawberry Salad
Toss together some juicy strawberries, avocado, arugula and red onion. Top it with toasted almonds and salty creamy feta. Drizzle with a sweet tangy Maple Dijon dressing. You have just made yourself a tasty, crunchy and summery Strawberry Salad!
Summers are for picnics, potlucks, and backyard BBQs. And summers are for red, ripe, juicy Strawberries. This strawberry salad takes these juicy strawberries, combines them with other summer produce and delivers a delicious punch in each mouthful.
The sweet yet slightly tangy strawberries are paired with creamy avocado pieces. Argula provides the necessary green freshness and the red onion, a little spicy bite. The salad is brought together by a maple-Dijon dressing, a sweet-spicy pairing that elevates the salad and makes you go back for a second, and sometimes a third helping. Top it with some crunchy toasted almonds and crumbled feta and you are ready to place this amazing salad as the centerpiece of a weekday dinner, a weekend picnic or an impromptu potluck!
Summer Avocado Strawberry Salad – Eat the Rainbow
One of the easiest ways to add color to a diet is to have it in a salad. Just take a look at the strawberry salad pictures. Reds, greens and purples come together in a healthy and tasty mix. And when tossed in a delious salad dressing, you will have a perfect summer meal ready. Best thing about salads, they can be easily customized to add as many veggies and fruits that are palatable to you.
Pick up the freshest in-season fruits and vegetables from your local farmers market or supermarket and toss them together into a tasty and healthy salad. So, let us convert the lowly salad, which is usually an accompaniment, to a powerhouse of tastes and health benefits and make sure to include it in our every meal.
Ingredients
- Strawberries – Red, ripe and juicy strawberries work best for this salad. You could substitute blueberries for strawberries or possibly throw in both for added texture, color and flavor.
- Avocado – Choose a ripe one to add a creamy element to the salad.
- Argula – This fresh green adds a slightly peppery taste and a vibrant color to the strawberry salad. Can be replaced with baby spinach.
- Red Onion – Added to give that little spicy bite to the dish. Tip : Want to add the onions but don’t like the spicy flavor? Worry not. Soak the onion slices in a bowl of cold water for 10-12 mins, drain well and see if that works for you.
- Feta – Slightly sour and mildly salty, feta acts as a perfect topping for this salad. You could substitute it with halved baby mozzarella, although the taste and texture could vary a bit.
- Toasted Almonds – Pecans, walnuts, pistachio, pumpkin or sunflower seeds. Add what you prefer to give a crunchy mouthfeel.
Variation
- A good way to load up on some protein for your meal would be to add grilled chicken to this salad. Make this Easy Grilled Chicken and add it to the salad.
- You can try fresh herbs like basil, mint or parsley.
- Make it filling by adding grains like quinoa or couscous.
Can I make this ahead of time?
If a salad is mixed with the dressing and made ahead of time, the greens will wilt and other ingredients will lose their freshness and taste. But if planning to take to a potluck or making a big batch, the following tips may come handy.
- Strawberries – Store chopped strawberries in an air-tight container. If you plan to use a normal container, place a dry paper towel at the bottom and the strawberries over it. Close the lid and place it in the fridge. Washed and chopped strawberries do not last for long and should be consumed within 2-3 days.
- Avocados – These when cut are tricky to store, as the fleshy part tends to develop brown spots when exposed to air. It is recommended to chop and serve avocado immediately. If it is absolutely necessary to chop it in advance, then toss the pieces in lemon juice and a dash of olive oil before storing it in an air-tight container.
- Feta – Drain cheese well and store crumbled separatly.
- Maple-Dijon dressing – The dressing lasts well up to 3-4 days in the fridge. Tip – You can use a milk frother for quick stir.
- Toasted almonds – Store the almonds in an air-tight container once toasted. They stay well up to 2 weeks. If you prefer slivered almonds, it is recommended to toast whole almonds and then sliver them, as the thin pieces tend to burn easily while toasting.
What can I serve it with?
This gorgeous salad makes for a easy, no fuss and light summer meal. But there are endless ways of serving this salad. If planning to grill outdoors, then make Grilled chicken kababs or Grilled shrimp and serve strawberry salad as a side. Also perfect with Pizza, burgers or sandwiches.
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For a vegetarian main course, try these Cheesy stuffed portobello mushrooms
Pair this fresh salad with Air fryer Salmon, Crispy chicken breast or Baked Pork Tenderloins for a delicious dinner.
More Summer Salad Recipes For Potlucks
Let’s make some Strawberry Salad
Avocado Strawberry Salad
Ingredients
- 1 pound Ripe strawberries (500 grams)
- 2 medium Avocados Cut into 1-inch cubes
- 3-4 cups Baby arugula
- 1 Small Red Onion sliced
- â…“ cup Sliced almond (toasted)
- ½ cub Feta crumbled
For Maple Dijon dressing
- â…“ cup Extra virgin olive oil
- ¼ cup Red wine vinegar
- 1 tablespoon Dijon Mustard
- 2 tablespoons Maple syrup
- 2 cloves Garlic finely minced
- ½ teaspoons Salt
- ¼ teaspoon Freshly ground pepper
Instructions
Make Maple Dijon Dressing
- In a glass jar with a lid, add all the ingredients mentioned under salad dressing. Shake it vigorously until it looks creamy. (Hack – I use a milk frother to whisk the dressing)
Make Salad
- Clean strawberries and par them dry well. Cut strawberries into quarters.
- Toast almonds on the stovetop or oven. Let it cool.
- In a large salad bowl, add arugula, sliced onion, cut strawberries, Avocado, and half of the feta. Drizzle 1/2 of the dressing and toss gently to combine.
- While serving top it with remaining crumbed feta, toasted almond, and drizzle with more dressing.
Video
Notes
- The dressing stays well for a couple of days, so make it in advance and refrigerate.
- Avoid adding all the dressings at once, else the excess will always settle down at the bottom of the bowl.
- I prefer adding half of the feta while tossing, then sprinkling the rest on top.Â
- Toasted almonds do not get evenly distributed even after tossing the salad well; most of them settle down at the bottom. So I recommend garnishing with toasted almonds while serving.
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