One of our favorite things about spring is that it’s also strawberry season! It’s finally heating up outside, which means we want foods that will help cool us down! What better than a fresh salad filled with strawberries + other goodies straight from your garden? Check out this strawberry salad recipe to fill you up + cool you off on a warm day!
Strawberry, spinach + avocado salad
For the candied pecans:
- ½ cup of halved pecans
- 1 tbsp of butter
- 1 tbsp of brown sugar, packed light
- 1 pinch of salt
For the salad:
- 10 ounces of baby spinach from the garden
- 1 avocado, cut into bite-sized pieces
- ½ cup of blueberries fresh from the garden
- ¼ small red onion
- 1 quart of strawberries fresh from the garden, hulled + quartered
- ½ (5 ounce) package of feta cheese
For the dressing:
- 2 garlic cloves, minced
- 1 tbsp of Dijon mustard
- 2 tbsp of granulated sugar
- ¼ cup olive oil, extra light
- ¼ cup white wine vinegar
- ¼ tsp paprika
- ¼ tsp pepper
- ½ tsp salt
What to do
Spread the pecans out to dry over a sheet of parchment paper. Melt the butter in a small skillet on medium heat. Add your pecans, salt and sugar to the butter, and stir until the pecans are well coated and caramelized. This only takes 3-5 minutes! Spread them back out on the parchment paper and let them cool.
In a pint-sized mason jar, add all of your ingredients for the dressing, seal tightly and shake well. Your dressing is all set!
Combine the spinach, onions, strawberries and blueberries in a large bowl. Pour half of your salad dressing over the salad + give it a good toss! Top it off with the avocado, cheese + candied pecans. Serve the rest of your dressing on the side, and dig in!
There’s nothing like creating fresh meals with berries right from your garden. GSCO has got all of the strawberry plants you need to get started! Stop by and grab yours today!
*Recipe from TheSlowRoastedItalian.com with a GSCO twist!