What is better in the spring than fresh greens and strawberries…strawberry salad!
The dressing on this salad is super simple and can be used for any green and berry combo. The shallot has a more subtle flavor than yellow, white or red onions. The strawberries’ sweetness balances beautifully with the vinegar dressing. An extra few cranks of the cracked pepper add a nice kick. Feel free to use whatever nuts you enjoy the most – walnuts and hazelnuts both would be splendid in this dish. While the basil is optional, it really shouts spring.
strawberry spring salad recipe
dressing
- 1 small shallot, finely chopped*
- 4 Tablespoons champagne vinegar**
- 4 Tablespoons extra-virgin olive oil
- sea salt and freshly cracked pepper to taste
Combine dressing ingredients in a jar and shake well. Adjust for taste. You will only use what you want on this salad, store the rest in the refrigerator for another salad. Use within 4-5 days.
strawberry salad
- 8 ounces baby spinach or arugula
- 1 cup fresh strawberries, thinly sliced
- 1/2 cup almonds, chopped and toasted (preferably raw)
- 2 ounces fresh goat cheese, crumbled or sliced into chunks if you have a log
- 1 teaspoon basil or lemon basil, chopped (optional)***
In a large bowl, toss the greens of choice with the strawberries and almonds. Add dressing to taste and toss again. Plate and add goat cheese and basil.
NOTES:
*shallots are fairly neutral but if they are strong for you, rinse and pat dry to take the edge off.
** I {Wendy} have made this salad countless times and only had fig vinegar this spring in my cabinet. I used the same ratio of vinegar to olive oil.
Another recipe to enjoy strawberry season!
Find FUN FACTS about strawberries from Edible Jersey Magazine here including how many seeds are typically on the outside of a strawberry.
