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This spicy green dressing over strawberry quinoa salad reminds me of beautiful, warm, sunny weather. The combo of sweetness from the strawberries, the spicy dressing, and the crunchy earthy-ness from the pecans make this salad a true winner!

Spicy Green Dressing Over Strawberry Quinoa Salad: A Family Favourite

Friends and family alike have requested this dish a lot of times. This salad is so simple, healthy, and the perfect meal or side dish for summer.

I love this salad because it’s so easy to make and I can put whatever I want in it. It’s also great to take to work or school, and if I don’t feel like eating all of my lunch at once, I can save some for later.

The dressing is unique; it has a spicy kick that makes everything better – especially when paired with this quinoa salad loaded with strawberries, feta cheese and pecans.

Spicy Green Dressing with Strawberry Quinoa Salad

Amanda McKillop

This creamy spicy green dressing gets its kick from roasted banana peppers and its richness from avocado and Greek yogurt. Drizzled over a strawberry quinoa salad with feta and toasted pecans, it's the kind of fresh, satisfying meal you'll want on repeat all summer.

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Prep Time 10

Cook Time 10

Total Time 20

Course Salad

Cuisine American

Servings servings

Calories 442 kcal

Equipment

Blender or immersion blender
Gas stovetop or kitchen torch for charring peppers
Long-handled metal tongs
Resealable plastic bag or small bowl with cling wrap
Medium saucepan (for cooking quinoa)
Large serving bowl or platter

Ingredients

For the dressing

2 banana peppers
1 cup plain Greek yogurt 245g
1 medium ripe avocado pitted and cut into chunks
2 tablespoons fresh cilantro roughly chopped, 5g
2 tablespoons fresh Italian parsley roughly chopped, 5g
2 tablespoons extra virgin olive oil 30ml
2 tablespoons filtered water 30ml
2 tablespoons fresh lime juice juice of 1 lime, about 2 tablespoons / 30ml
½ teaspoon crushed red pepper flakes
½ teaspoon salt
½ teaspoon black pepper

For the salad

4 cups field greens loosely packed, about 80g
1 cup cooked quinoa cooled, 185g (about 1/3 cup / 60g dry)
1 cup fresh strawberries hulled and sliced, 150g
⅓ cup feta cheese crumbled, 50g
¼ cup pecan halves toasted, 30g

Instructions

Make the dressing

Carefully roast washed and dried banana peppers over an open flame of a gas stove with tongs until black on all sides. It should take about 7-10 minutes, turning every few minutes.
2 banana peppers
Place peppers in a resealable plastic bag and seal. Set aside for at least 5 minutes to steam.
2 banana peppers
While the peppers are cooling, add the yogurt, avocado, cilantro, parsley, olive oil, water, lime juice, red pepper flakes, salt, and pepper to a blender or tall cup for an immersion blender.
1 cup plain Greek yogurt, 1 medium ripe avocado, 2 tablespoons fresh cilantro, 2 tablespoons fresh Italian parsley, 2 tablespoons extra virgin olive oil, 2 tablespoons filtered water, 2 tablespoons fresh lime juice, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon salt, 1/2 teaspoon black pepper
After the peppers have steamed in the bag for at least 5 minutes, use rubber gloves or a paper towel to rub off the blackened skin. Remove the stems and seeds, roughly chop, and add to the blender.
2 banana peppers
Blend until creamy and smooth.
Add salt and pepper to taste.
1/2 teaspoon salt, 1/2 teaspoon black pepper

Assemble the salad

Layer the field greens in a serving bowl or on plates. Top with the cooled quinoa, sliced strawberries, crumbled feta, and toasted pecans. Drizzle generously with the spicy green dressing and serve immediately.
4 cups field greens, 1 cup cooked quinoa, 1 cup fresh strawberries, 1/3 cup feta cheese, 1/4 cup pecan halves

Notes

Storage: Store the dressing separately in an airtight container in the fridge for up to 4 days. The assembled salad without dressing keeps refrigerated for up to 2 days — quinoa can get mushy beyond that.

Make-ahead: Cook the quinoa and make the dressing up to 2 days ahead. Assemble just before serving to keep the greens crisp.

Substitutions: Swap feta for goat cheese, pecans for walnuts or pepitas, and Greek yogurt for coconut yogurt for a dairy-free version (omit the feta too). Jalapeños work in place of banana peppers for more heat.

Pro tip: Let the roasted peppers steam in the sealed bag for at least 5 minutes — the steam loosens the charred skin so it peels off easily with a paper towel.

Nutrition

Serving: 1servingCalories: 442kcalCarbohydrates: 30gProtein: 15gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 0.003gCholesterol: 18mgSodium: 634mgPotassium: 794mgFiber: 9gSugar: 6gVitamin A: 1162IUVitamin C: 60mgCalcium: 205mgIron: 3mg

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Spicy Green Dressing Over Strawberry Quinoa Salad