Strawberry Crunch Salad (Print Version)
Sweet strawberries meet crisp greens with crunchy nuts and tangy balsamic dressing for a refreshing summer dish.
# What You Need:
→ Salad Base
01 - 6 cups mixed salad greens (baby spinach, arugula, and romaine)
02 - 1 ½ cups fresh strawberries, hulled and sliced
03 - ½ cup cucumber, thinly sliced
04 - ¼ cup red onion, thinly sliced
05 - ¼ cup feta cheese, crumbled
→ Crunch Topping
06 - ½ cup pecans or almonds, roughly chopped
07 - ½ cup crispy fried onions or crumbled pretzels
→ Balsamic Dressing
08 - 3 tablespoons olive oil
09 - 2 tablespoons balsamic vinegar
10 - 1 tablespoon honey
11 - 1 teaspoon Dijon mustard
12 - Salt and freshly ground black pepper, to taste
# How to Prepare:
01 - Place chopped pecans or almonds in a small skillet over medium heat. Toast for 3–4 minutes, stirring frequently until fragrant. Remove from heat and allow to cool completely.
02 - In a small mixing bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified and smooth.
03 - Combine mixed greens, sliced strawberries, cucumber, red onion, and crumbled feta cheese in a large salad bowl. Toss gently to distribute ingredients evenly.
04 - Drizzle the prepared dressing over the salad just before serving. Gently toss to coat all ingredients. Sprinkle toasted nuts and crispy onions or pretzels over the top for added crunch. Serve immediately to maintain crisp texture.
# Expert Advice:
01 -
- That perfect moment when sweet strawberries meet savory crunch and you wonder why salads were ever boring
- Ready in twenty minutes but tastes like something from a restaurant patio
02 -
- Dressed salad does not keep, the strawberries weep and the greens wilt within an hour
- The crunch element must be added last or it becomes soggy and sad
03 -
- Dry your greens completely or the dressing will slide right off
- Use a vegetable peeler to shave the cucumber into ribbons for something elegant