Fresh Ideas: Strawberry Salad

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I put in 25 ‘Seascape’ strawberry plants a couple of years ago, and I’m so happy I did. The ‘Seascape’ is an everbearing strawberry, so you get a very nice crop of berries in the spring and fall. While my berries aren’t ready just yet (depending on the weather, you can expect the first fruit in late May or early June ), I look forward to using them in all sorts of recipes soon.

I love strawberries plain, in jam, and in desserts, but I also like to add them to salads. This simple, yet elegant, strawberry salad is one of my favorites.

If you don’t have fresh strawberries, though, any fresh (or even dried) berry would work here, and you can swap out the almonds for walnuts, pecans, or another nut of your choice.

Strawberry, Almonds and Goat Cheese Salad
Serves 2


*approximately 3 cups loosely packed organic greens, cleaned and torn into bite-size pieces
*8 large trimmed and sliced homegrown or store-bought (preferably organic) strawberries
*about 16 whole almonds, toasted
*crumbled goat cheese (feta would also work)
*freshly ground black pepper
*a generous drizzle of aged balsamic vinegar
*about 2 tablespoons of olive oil


Place the salad greens on your serving plate and arrange the sliced strawberries on top. Add the almonds and the cheese and then fresh pepper from a few twists of your pepper mill. Drizzle all over with the aged balsamic, and then add the olive oil.

–Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.

Photo credits: Winnie Abramson

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