Our Paleo Family

Fresh Strawberry Salad





We had a very disappointing strawberry crop in North Carolina this year due to all the rain and storms, but we still need some of those delicious, juicy treats in our diet! We didn’t make it to a farm to pick our own berries this year. We’ve just been buying them from the (gasp) grocery store. Still delicious. And much easier it turns out!

This salad makes an awesome side dish or add some grilled chicken or shrimp and it’s a hearty full meal.




You need fresh, ripe strawberries for this dish. Act quick, before they’re all gone.

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Fresh Strawberry Salad
Print Recipe
A fresh combination of ingredients with salty and sweet flavors.
Servings
4 servings
Cook Time
20 minutes
Servings
4 servings
Cook Time
20 minutes
Fresh Strawberry Salad
Print Recipe
A fresh combination of ingredients with salty and sweet flavors.
Servings
4 servings
Cook Time
20 minutes
Servings
4 servings
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat maple syrup in a heavy skillet over medium heat until bubbling. Add walnuts, toss to coat evenly and continue to cook for 5 minutes, stirring regularly. Pour out onto a piece of parchment paper to cool. Once cool, break into small pieces.
  2. Mash enough berries to yield 1/4 cup. Do this with a fork or potato masher. Add vinegar, olive oil, mustard, salt and pepper and whisk to combine. Set aside.
  3. To your salad bowl, add greens, cheese, nuts and sliced strawberries.
  4. When ready to serve, drizzle with dressing and toss to coat. Serve immediately.
Recipe Notes

If you are taking this salad to a picnic or potluck, make the dressing in the bottom of the bowl and layer your ingredients on top. Just toss when you're ready to serve.

*Regarding mustard, whether or not it is acceptable for an autoimmune paleo diet is somewhat controversial. If you are trying to stick very closely to every possible rule of AIP, then omit the mustard. If you know mustard is ok for your body, even if you are following AIP, then by all means, add it in. It adds flavor, of course, but mostly helps to keep the dressing emulsified.

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