Strawberry Pecan Summer Salad
Sweet Pecans and fresh strawberries combine to create a light, crisp, sweet and flavour packed salad, that is also fast and easy to whip together. A summer favourite!
We have a once a day green food quota that we have to meet in our family. Chef husband started it when our daughter was 5 and it’s stuck for 10 years, so far. It makes us pay attention to eating healthy and planning green foods into our diet, today the green food was salad. I was never a salad fan, I grew up eating iceburg lettuce with parsley, cucumbers, celery and french dressing for lunch almost every day. It was bland and spoiled my idea of what a salad could be. As an adult, I was introduced to eating spinach raw, I had only eaten it cooked before and a whole world of salads emerged. In fact, spinach salad is still my favourite and this strawberry pecan summer salad is my most favourite of all.
We had served this strawberry pecan salad as part of our catering company and it was a huge success. In fact, I haven’t met a person who doesn’t like this salad, so far. I challenge you to make it, hate it and comment to me about it.
It’s simple, lots of baby spinach, washed and cut fresh strawberries, sweet pecans (see the recipe) , soft white cheese (goat, brie, vegan cashew or almond cheese, camembert, stilton or wensleydale). I can’t have any of those cheeses mentioned so I developed a hemp cheese (it was really good) that I enjoyed with my salad. The recipe will come soon, I am still perfecting the cheese flavour profile and all its alterations.
Lastly, this salad needs a balsamic vinaigrette for dressing, or no dressing at all if you love salads that way, I do too! A balsamic vinaigrette is ⅓ balsamic vinegar to ⅔ olive oil. Choose quality ingredients for both. If you are cooking with them then you can sacrifice on quality oils and vinegars but when you eat them raw, you want to taste the beauty, flavour, craftsmanship and profile of a good vinegar and a good oil. Family dynasties in Italy have been built on these things for good reason.
As an option, you can add avocado to this strawberry pecan salad sensation, it pairs well with the pecans and balsamic vinaigrette but the salad is not lost without it.
Strawberry Pecan Summer SaladServings: 2 people
- large bowl
- paring knife
- jar for dressing
- ⅓ cup balsamic vinegar, good quality
- ⅔ cup olive oil, good quality
- 4 cups spinach, baby, washed
- 10 each strawberries, washed, topped
- 15 each sweet pecans, our recipe
- 3 tbsp goat cheese, or similar soft white cheese substitute
- 1 each avocado, sliced - optional
- Toss ingredients into a large bowl.
- OR arrange on side plates as side salads to accompany another dish
- add dressing last