Strawberry salad

One of the best things with summer are all fresh vegetables. After a long winter they appear full of colour and flavour. The easiest way to indulge them is just to use them in a salad. This tasty salad was found and suggested by my husband; it comes from the Swedish magazine “Allt om Mat”. Using strawberries in a savoury salad was new to me and I really liked it as an appetizer. The combination of sweet strawberries with vinaigrette and fresh vegetables is an excellent match.

    Strawberry salad
    Serves 4 as appetizer

    500 gram fresh strawberries
    2 avocados
    a couple of spring onions
    250 gram cherry tomatoes
    a handful of rocket

    2 tbsp Olive oil
    1 tbsp balsamic vinegar
    1 tsp honey
    a pinch of Maldon sea salt
    freshly ground black pepper

Combine the vinaigrette ingredients in a bowl.

Peel, pit and slice the avocados. Slice the strawberries. Slice the onions and halv the cherry tomatoes. Add avocados, tomatoes, strawberries, onion and rocket to the bowl with the vinaigrette. Gently toss until evenly coated.

5 Responses to “Strawberry salad”

  1. Courtney
    July 2nd, 2008 02:17

    Oh thats beaituiful. I do love those Swedish straberries. Strawberries on salads s a great concept. I like ones with walnuts, spinach, abd blue chees.

  2. Debs
    July 2nd, 2008 06:29

    I put strawberries in my salad the other day as well. Like you, I also put tomatoes. I found that the flavors clashed with one another. Perhaps the flavor is different with cherry tomatoes, but I’m inclined to leave the tomatoes out next time. Goat cheese and hazelnuts in the salad went beautifully with the strawberries, though.

    Food Is Love

  3. Sorina
    July 3rd, 2008 13:39

    It look’s to good to be through I am definitely going to try this

  4. Richard F. Rebel
    January 11th, 2010 01:52


    Thanks for another inspiration. I am eating this salad (1/2 recipe) as we speak.

    A nice tip for those who, like me, wish to prepare in advance:

    Layer ingredients In an appropriate sized container (layers should cover bottom nearly).

    1st, whisk together marinade. Sprinkle in green onion. Then add halved cherry/grape tomatoes. Then layer your avocado, and top with the strawberries. Finish by topping with your rocket/baby arugula and seal. Refrigerate until use (probably not more than a couple hours).

    Putting the avocado between the tomatoes/dressing and the strawberries will keep them from turning brown as both layers contain acid.

    You get the added benefit of the flavor “melding” during storage.

    To serve, shake container gently with lid on to toss, then invert onto serving dish.

    Your avocados will be green, your strawberries won’t mascerate and each retains their original texture until serving.


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