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Strawberry Summer Salad with berries, feta, avocado and nuts.

Summer Strawberry Salad

Krista Stechman
This salad is packed full of fresh delicious summer flavors! It's bursting at the seams with strawberries. Perfect for any summer cookout. Definitely a recipe you don't want to miss!
5 from 4 votes
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course dinner, lunch
Cuisine american
Servings 6 people
Calories 851 kcal

Equipment

  • stove top
  • food processor

Ingredients
  

Strawberry Vinaigrette

  • 8 strawberries hulled
  • ½ cup cider vinegar
  • ¼ cup sugar
  • 4 tablespoon fresh parsley stems off
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1 tsp black pepper
  • 1 cup olive oil

Candied walnuts

  • ½ cup sugar melted
  • 1 cup walnuts

Salad

  • 6 oz mixed greens
  • 5 oz arugula
  • 2 avocados sliced
  • 9 strawberries hulled and sliced
  • 9 oz blueberries
  • 5 oz feta cheese
  • 1 bunch green onions
  • 2 chicken breasts optional, seared or grilled

Instructions
 

Make the strawberry vinaigrette

  • Hull the strawberries and put them in a food processor. Add all the rest of the vinaigrette ingredients to the food processor besides the oil and blend for 15-20 seconds
  • With the food processor on low, slowly drizzle the olive oil in through the top until everything is combined. Blend another 5 seconds
  • Pour the strawberry vinaigrette into a jar or an airtight container and store in the refrigerator for up to 4 days

Candy the walnuts

  • Pour the sugar into a heavy bottomed sauce pan and heat over medium heat until all of the sugar melts. DO NOT STIR. Swirl the pot around a time or two to ensure that the sugar is being heated evenly. If it looks like it's bubbling a lot or turning dark brown quickly turn the heat to low
  • While the sugar is heating, rip a piece of foil and set it to the side
  • Once all the sugar is melted dump the walnuts into the pan and stir around quickly coating them in liquid sugar with a rubber spatula
  • Once the walnuts are coated, turn them out of the pan onto a sheet of foil immediately to cool
  • When the candied walnuts are cooled, chop them into smaller pieces

Cooking the chicken breast

  • Season both sides of the chicken breast with salt, pepper, and basil
  • Heat a skillet on medium - high heat, adding olive oil once the pan is hot
  • Sear the chicken for 2-3 minutes on each side depending on thickness. Check the temperature with a meat thermometer and take it out of the pan when it reaches 160°F. Let it rest for 5 minutes before slicing

Making the salad

  • Using either 6 individual bowls or one large bowl, lay mixed greens and arugula down as a bed in the bowls
  • Slice the strawberries, avocados and green onions and add to the salad
  • Add the blueberries, feta cheese and candied walnuts
  • Slice and add the chicken breast if you choose to use chicken
  • Top with strawberry vinaigrette and enjoy!

Notes

Candy walnuts will last up to 2 weeks in an airtight container at room temperature. 
Strawberry dressing will last up to 2 weeks in the fridge in an airtight container. 

Nutrition

Calories: 851kcalCarbohydrates: 46gProtein: 25gFat: 66gSaturated Fat: 12gTrans Fat: 1gCholesterol: 69mgSodium: 772mgPotassium: 972mgFiber: 8gSugar: 33gVitamin A: 1401IUVitamin C: 46mgCalcium: 208mgIron: 3mg
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