Strawberry Pecan Summer Salad with Lemon Dressing
This strawberry pecan summer salad is refreshingly good. This such an easy salad that you can make when you got extra strawberries sitting at home.
Equipment
- Large mixing bowl
- Small jar with lid (for dressing)
- Sharp Chef’s Knife
- Cutting board
- Citrus juicer or reamer
Ingredients
Strawberry Pecan Summer Salad
- 2 ½ cups baby spinach loosely packed, 75g
- ⅓ cup cooked quinoa cooled, 60g
- ¾ cup cucumber sliced into half-moons, 100g
- ¾ cup fresh strawberries hulled and sliced, 110g
- ½ cup ripe mango cubed, 80g
- ½ medium red onion thinly sliced, about 60g
- 1 ½ tablespoons hemp seeds 15g
- ¼ cup pecans roughly chopped, 25g
- 1 medium ripe avocado cubed, about 150g
Dressing
- 2 tablespoons extra virgin olive oil 30ml
- 1 tablespoon apple cider vinegar 15ml
- 3 tablespoons freshly squeezed lemon juice about 1 large lemon, 45ml
- 2 teaspoons raw honey 14g
- ¼ teaspoon fine Himalayan salt or to taste
Instructions
- Hull and slice the strawberries. Cube the mango and avocado into bite-sized pieces. Slice the cucumber into thin half-moons. Thinly slice the red onion. Roughly chop the pecans.3/4 cup fresh strawberries, 1/2 cup ripe mango, 1 medium ripe avocado, 3/4 cup cucumber, 1/2 medium red onion, 1/4 cup pecans
- Add the spinach to a large mixing bowl. Top with the cooked quinoa, strawberries, mango, cucumber, red onion, avocado, and pecans.2 1/2 cups baby spinach, 1/3 cup cooked quinoa, 3/4 cup fresh strawberries, 1/2 cup ripe mango, 3/4 cup cucumber, 1/2 medium red onion, 1 medium ripe avocado, 1/4 cup pecans
- In a small jar with a lid, combine the olive oil, apple cider vinegar, lemon juice, honey, and salt. Seal and shake vigorously until the honey dissolves and the dressing is emulsified, about 15 seconds.2 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, 3 tablespoons freshly squeezed lemon juice, 2 teaspoons raw honey, 1/4 teaspoon fine Himalayan salt
- Drizzle the dressing over the salad and toss gently to coat, being careful not to crush the avocado. Sprinkle the hemp seeds on top and serve immediately.1 1/2 tablespoons hemp seeds
Notes
Storage: This salad does not store well once assembled — spinach wilts and avocado browns within 2 hours. Keep components separate in airtight containers in the fridge for up to 24 hours and assemble just before serving.
Make-Ahead: Cook and cool quinoa up to 3 days ahead. Prep strawberries, cucumber, mango, and red onion the night before. Store dressing in a sealed jar for up to 3 days — shake well before using. Cut avocado and add pecans and hemp seeds only at serving time.
Substitutions: Swap pecans for walnuts or toasted almonds. Use arugula or mixed greens in place of spinach. Maple syrup works in place of honey for a vegan version.
Pro Tip: Toss the spinach and quinoa with dressing first, then layer the fruit and avocado on top to prevent the delicate toppings from getting crushed.
Serving Suggestion: Serve with crusty sourdough bread or alongside grilled chicken or salmon for added protein.
Nutrition
Serving: 1servingCalories: 284kcalCarbohydrates: 20gProtein: 6gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gSodium: 167mgPotassium: 546mgFiber: 6gSugar: 9gVitamin A: 2110IUVitamin C: 40mgCalcium: 54mgIron: 2mg
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