Healthy summer salad with strawberries, pecans, plums, and few other tasty ingredients is fulfilling, fresh, and very quick to throw together. Perfect salad choice for those cozy warm summer nights!
Double this recipe to make this salad for a large crowd or for summer barbecue evenings. Best enjoyed over a glass of white wine and along with family and best friends 🙂
I usually like to use nectarine fruit for this salad instead of plums but it's still too early this season and this actually worked out pretty good. You can also customize this salad with a bit of thinly sliced red onions for a little zing. These onions work really well in summer salads with strawberries, raspberries, and blueberries.
If you like summer strawberry salads be sure to check out my other recipes such as Easy Strawberry Spinach Feta Salad, Strawberry Goat Cheese Salad, or this delicious Strawberry Poppy Seed Salad Dressing. or simply type the word ''strawberry'' into the search bar.
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Instructions
Need a different visual? This recipe is also available as as story!
Whisk all the salad dressing ingredients in a small bowl or glass jar. Set aside.
Blanch the baby asparagus.
HOW TO BLANCH ASPARAGUS
If using baby asparagus and not regular, take a medium or small saucepan and fill with water, enough to cover the asparagus later. Add salt and take it to a boil. Reduce the heat and lower the asparagus into the water. Cook on medium heat for 3 minutes, remove the asparagus with kitchen tongs and place into ice-cold water.
Salad assembly. In individual plates or one large serving platter, layer lettuce, tomatoes, plums, asparagus, strawberries.
Top with feta cheese.
Drizzle with salad dressing and sprinkle toasted pecans and some pepitas (optional). Enjoy a glass of white wine (or red) in the garden!
Tips
- How to store strawberry salad – This salad should be eaten on day 1, however, you can also meal prep by combining all the ingredients in individual bowls, refrigerating for few hours or max a day, and adding the strawberry vinaigrette only right before serving.
- For best results wash and dry the lettuce using a salad spinner.
- Always prepare the salad dressing before you chop up the salad ingredients. This way the dressing will taste even more delicious.
- If serving the salad later, don’t add the dressing right away, only when ready to serve and preferable drizzled over individual bowls.
- Wine Pairing – Serve with high acid white wines such as Riesling, Chablis or Sauvignon Blanc.
Variations and topping ideas
What toppings and extras to add are up to you but here are few of my suggestions that work:
- Customize with other berries like raspberries, blueberries, blackberries.
- Stone fruit - add nectarine, yellow plum, peach to the mix to make it even more colorful. Or simply omit the plum and use sweet ripe nectarine instead which will add natural sweetness to the salad.
- The red onion will add a little zing to this salad and is simply the best onion to choose for a summer berry salad.
- Nuts – add toasted nuts such as walnuts, pecans, or almonds for extra nutrition and crunchiness.
- Ground pepper – for something different, try flavored ground peppers such as Lemon Pepper Seasoning, yum! Or simply squeeze a bit of lime or lemon juice on top of the salad.
- Other salad dressing ideas: Strawberry Poppy Seed Salad Dressing or tangy Homemade Sweet Balsamic Glaze.
Easy Strawberry Recipes
- Strawberry Arugula Salad with Caramelized Almonds
- Strawberry Asparagus Quinoa Salad
- Easy Strawberry Spinach Feta Salad
- Arugula Chicken Salad with Strawberries and Almonds
I hope you'll enjoy this Summer Salad With Strawberries and if you make this recipe, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.
Thank you for reading,
Love,
Julia
Summer Salad With Strawberries, Pecans And Plums
INGREDIENTS
For Salad
- 8 oz baby asparagus blanched
- 8 oz salad mix rinsed & dried
- 8-10 oz strawberries hulled and stems removed
- 2 plum or sub nectarine, medium sliced
- 2 kumato tomatoes cut into sectors/chunks
- A handful of toasted or caramelized pecans or sub with walnuts
- 1-2 tablespoon pepitas/pumpkin seeds
- 4 oz feta or goat cheese or similar texture crumbled
Salad Dressing
- 1 medium lemon freshly squeezed juice
- 2 teaspoon maple syrup
- Himalayan salt to taste
- Ground black pepper to taste
- 4 tablespoon olive oil or more personal preference!
INSTRUCTIONS
- Whisk all the salad dressing ingredients in a small bowl or glass jar. Set aside.
- Blanch asparagus. If using baby asparagus and not regular, take a medium or small saucepan and fill with water, enough to cover the asparagus later. Add salt and take it to a boil. Reduce the heat and lower the asparagus into the water. Cook on medium heat for 3 minutes, remove the asparagus with kitchen tongs and place into ice-cold water.
- Salad assemble. In individual plates or one large serving platter, layer lettuce, tomatoes, plums, strawberries, asparagus. Top with feta cheese. Drizzle with salad dressing and sprinkle toasted pecans and some pepitas. Enjoy a glass of white wine (or red) in the garden!
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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