Each summer strawberry salad is one of the things I look forward to most. Easy to make and everyone loves it!
For me summer = strawberries. I grew up in an agricultural valley with a strawberry U-Pick just a ten minute walk away.
I remember having more strawberries than I could want. And strawberries in milk instead of cereal is still one of my favourite breakfasts.
In the evening after dinner we’d head to the U-Pick as Nanny would make enough strawberry jam (both regular and freezer) for the year.
Last summer the season was short and I didn’t eat enough of them.
This year I won’t make the same mistake.
Strawberry Salad Recipe
This is a very easy summer salad with strawberries. Most of the ingredients you can find in your pantry.
Over the years our family has used all greens from romaine to leaf lettuce or spinach.
Lately I have been using baby arugula because I like how the peppery flavour of arugula contrasts the sweet strawberries.
You do need ripe strawberries for this recipe to take advantage of the sweetness.
If your berries aren’t quite there just sprinkle a bit of sugar on the cut, room temperature berrries an hour before serving.
Sliced Raw Almonds
Any nut works here. I do like how unroasted, unsalted almonds give it some texture without adding too much flavour.
Generally I loathe red onion. I only usually eat it pickled on food in Mexico. But it somehow works in this summer strawberry salad.
I find red onion can be a bit harsh. The key is to soak them in water first. You’ll get all the onion flavour without that harsh afterbite.
There is both red onion in the dressing and the actual salad. Could you use a different onion, like green onion or Spanish onion? Sure, but it wouldn’t taste the same.
Feel free to use whatever sugar you prefer.
This is an old family recipe and so we’ve always used white granulated sugar. But you could easily substitute other types of sugar, honey, agave or other natural sweeteners.
I use Dijon mustard but the same amount of dry mustard powder would fine.
I know most people think you must use extra virgin olive oil in salads, but I am not one of those people.
There are a few reasons I think Canola is a great oil to use in cooking and baking.
- It has a light, neutral flavour that allows other ingredients to shine.
- It’s Canadian and supporting Canadian is so important. There are 43,000 family farmers growing Canola on the Canadian Prairies.
- It is budget friendly. The cost of groceries has really increased, especially in the last year. Canola is an economical choice that can be kept in the cupboard.
- You can do a lot with it. Not only is it great with salads but you can cook with it as its heat tolerance is as high as 242 C/468 F. It’s a great choice for these snow crab cakes.
- It’s great to bake with. If you haven’t tried these pineapple carrot muffins that use it, you’re missing out!
I partnered with Canola Eat Well for this summer strawberry salad post. And it’s not the first time I’ve worked with them. Also check out this Canola Oil Cake with Sour Cherries. I love working with people so committed to Canadian farmers.
What to Serve With Summer Strawberry Salad?
- Alongside this Peruvian chicken
- Balsamic Pork Tenderloin
- Maple Glazed Pork Loin
- Instant Pot Braised Brisket
- Add it to fresh pasta, rice or quinoa to make a bowl
- Top it with prosciutto or pancetta
Want More Summer Salad Recipes?
- Cherry Tomato Salad
- Tomato Watermelon Salad
- Watermelon Mint Salad
- Guatemalan Radish Salad
- Green Garlic Potato Salad
- Lobster Pasta Salad
- Raw Beet Salad
- Raw Asparagus Salad
SUMMER STRAWBERRY SALAD
Easy and economical. This summer strawberry salad is vegan and everyone will love it.
- 3/4 cup Canola oil
- 1/2 cup white granulated sugar
- 1/4 cup white vinegar
- 1/2 small red onion, chopped
- 2 Tablespoons water
- 1 Teaspoon Dijon mustard
- 1 Teaspoon kosher salt
- 4 Cups salad greens
- 1 Cup strawberries, halved or quartered
- 1/2 Cup red onion, sliced
- 1/4 Cup slivered almonds, raw
- In a blender combine all salad dressing ingredients, add oil slowly to make an emulsion.
- Combine salad ingredients and toss with dressing.
Adding the oil slowly is key as you may not use the full cup of Canola oil. If you prefer a more acidic salad dressing taste it at the 1/2 cup and 3/4 cup point.
Nutrition Information:Yield: 8 Serving Size: 1 Amount Per Serving: Calories: 331Total Fat: 29gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 0mgSodium: 299mgCarbohydrates: 18gFiber: 1gSugar: 15gProtein: 2g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although BaconisMagic.ca attempts to provide accurate nutritional information, these figures are only estimates.
Made this today for a quick and easy lunch salad. Delicious! YUM!!
Thrilled to hear this!
this weekend I will try this recipe for my family, thank you very much for the information
Comments are closed.