Summer Strawberry Salad
This strawberry salad recipe features fresh baby greens, crisp snap peas, and sweet strawberries tossed in a tangy homemade strawberry vinaigrette. Topped with crunchy maple-spiced almonds, it’s a quick and flavorful salad ready in just a few minutes.
Servings 4 -5 servings
Calories 395kcal
Ingredients
Strawberry Vinaigrette
- 1 ½ cups fresh strawberries
- 3 tablespoons red wine vinegar
- ¼ cup olive oil
- 1 tablespoon maple syrup
- 1 teaspoon dijon mustard
- 1 teaspoon ground coriander
- ½ tespoon salt
- ½ teaspoon ground black pepper
Maple Spiced Almonds
- ¼ cup maple syrup
- 1 tablespoon coconut oil
- 1 cup toasted sliced almonds blanched or unblanched
- ½ teaspoon salt
- ⅛ teaspoon ground cayenne
Salad Ingredients
- 4 ounces baby or spring greens washed and drained
- 1-2 Persian cucumbers sliced (or ½ English cucumber)
- 5-6 radishes sliced
- 4 ounces snap peas chopped
- 4-5 strawberries sliced
- ¼ cup strawberry vinaigrette
Instructions
Make the dressing
- Wash and dry strawberries, remove leaves and cut in halves or quarters.
- Combine all ingredients in a blender and puree until smooth.
- Taste and adjust sweetness and salt. For an extra smooth dressing, pass through a fine mesh sieve to remove seeds.
- It will make extra. You can store leftovers sealed in the fridge for up to 1 week.
Make the spiced almonds
- Line a baking pan with parchment and set aside.
- Add the maple syrup and coconut oil to a saucepan. Cook over medium heat, stirring gently to combine the oil and maple syrup.
- Bring to a low boil, swirling occasionally. Cook at a boil for 2 minutes without stirring until the bubbles are thicker and slower. The colour will not change significantly.
- Remove from heat and stir in the salt, cayenne, and toasted sliced almonds. Stir until completely coated.
- Turn out on to parchment and flatten with a spatula. Allow to cool completely then break up into chunks. Can be stored in an airtight container at room temperature for up to 10 days.
Prep the salad
- Wash and slice the radishes and cucumbers into ¼”/6mm or thinner slices. Slice strawberries.
- Remove the ends of the snap peas and any really stiff strings. Slice into ½”/12mm cross sections.
- Layer baby greens with sliced vegetables and strawberries. Toss with 3-4 tablespoons or 45-60ml of dressing and garnish with spiced almond clusters.
Notes
- For the best strawberry salad recipe, use ripe, fresh strawberries to maximize natural sweetness and flavor.
- Slice the vegetables and strawberries evenly and thinly to create a nice balance of textures.
- Toss the salad with the dressing just before serving to keep the greens crisp and fresh.
- Store leftover components separately, keep dressing and spiced almonds airtight in the fridge, and salad greens without dressing for up to two days.
Nutrition
Calories: 395kcal | Carbohydrates: 31g | Protein: 7g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Sodium: 368mg | Potassium: 481mg | Fiber: 5g | Sugar: 21g | Vitamin A: 682IU | Vitamin C: 64mg | Calcium: 126mg | Iron: 2mg
