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Summer Strawberry Salad

Published Jul 21, 2019 By Julia Leave a CommentThis post may contain affiliate links.

Drizzled with a balsamic vinaigrette dressing, this refreshing strawberry salad is made with fresh fruit, juicy and tangy onions, chopped nuts, and greens like romaine or spinach. You can serve this for a variety of guests, including those who are on low carb, keto, gluten free, vegetarian, vegan, and paleo diets.

Pair it with other berry-centric dishes like lemon blueberry posset, strawberry seared salmon, and blackberry apple crisp.

overhead view of summer strawberry salad in wooden bowl

Taste and Texture

This strawberry salad has a good balance of both sweet and savory. The fresh fruit and balsamic vinegar are naturally sweet without added sugars, which is well-complemented by the savory chopped nuts and sliced onions. I like how it’s not too sweet.

Since the onions are soaked in hot balsamic vinegar, it takes the sharp bite out of the raw onions. You’re left with a bright pickled onion flavor, which adds a nice crisp tang to the salad.

  • chopped romaine lettuce
    chopped romaine lettuce
  • quartered strawberries
    quartered strawberries
  • chopped nuts
    chopped nuts
  • balsamic soaked onions
    balsamic soaked onions

Vinaigrette Dressing

Strawberries and balsamic vinegar are a popular pairing — and for good reason. The vinegar intensifies the strawberry’s taste, enhancing its sweet citrus flavors, so a balsamic vinaigrette was an obvious choice for this salad.

Other vinegars that work well include red wine vinegar or sherry vinegar, bringing their own unique flavors to the salad.

To further customize the dressing, you can mix in popular additions like a tablespoon of poppy seeds or a minced clove of garlic.

mixing low carb ingredients to make strawberry salad
  • mixing fresh strawberry salad with balsamic dressing
  • closeup view of strawberry salad ingredients in wooden bowl

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overhead view of summer strawberry salad in wooden bowl

Summer Strawberry Salad

PRINT PIN RATE
Prep Time: 30 mins
Total Time: 30 mins
Servings: 5 servings
Calories: 230

DESCRIPTION

A refreshing strawberry salad made with fresh fruit, juicy and tangy onions, chopped nuts, and greens like romaine or spinach. Drizzled with a balsamic vinaigrette dressing. Low carb, keto, gluten free, vegetarian, vegan, and paleo.

INGREDIENTS

Salad:

  • 1 lb fresh strawberries, hulled and quartered (3 1/2 cups)
  • 2 romaine lettuce hearts (5 oz wt. each), cut into 1/2 inch thick pieces (can substitute with baby spinach)
  • 1/2 medium red onion, very thinly sliced
  • 3/4 cup chopped pecans (3 oz wt.) (can substitute with chopped walnuts or preferred nuts)

Balsamic Dressing:

  • 1/3 cup balsamic vinegar (can substitute with red wine or sherry vinegar)
  • 1/4 cup olive oil
  • 1 tsp dijon mustard (I use the brand Grey Poupon)
  • 1/2 tsp ground black pepper

INSTRUCTIONS

  • Add balsamic vinegar to a microwave-safe bowl (I use a 4-cup glass bowl or measuring glass). Microwave until hot, about 1 minute.
  • Add thinly sliced onions to the hot balsamic vinegar, using a fork to stir until well-coated. Let it sit at room temperature for at least 20 minutes, stirring occasionally. The onion slices will eventually soften and become mostly submerged in the vinegar.
  • While waiting for the onions, prepare the remaining salad ingredients (strawberries, lettuce, pecans), measuring and chopping as needed. A salad spinner is recommended for removing excess moisture from the lettuce. Add these ingredients to a bowl large enough for tossing the salad. Reserve some strawberries for garnishing if desired.
  • After the onion slices have steeped for at least 20 minutes, use a fork to remove them from the vinegar and add them to the salad tossing bowl.
  • In the bowl with the remaining balsamic vinegar, add olive oil, dijon mustard, and pepper. Whisk until emulsified.
  • Evenly pour about half of the dressing over the salad bowl, and toss until well-mixed. The lettuce should be nicely coated with dressing; if not, add more dressing and toss again. Season with salt and pepper to taste. Serve with leftover dressing on the side (nutrition info below assumes 75% of the dressing is consumed).
  • Making Ahead: You can prepare this salad a day in advance. Keep the salad separate from the dressing, and toss with the dressing shortly before serving.

NUTRITION

Makes 5 Servings
Amount Per Serving (1 dressed salad):
Calories 230  
Total Fat 20g 30%
   Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 20mg 1%
Net Carb 9g  
Total Carb 14g 5%
   Dietary Fiber 5g 19%
   Sugars 7.5g  
Protein 3g  
Vitamin A 98% · Vitamin C 95% · Calcium 3% · Iron 9%
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Filed Under: 5-10g Net Carbs Per Serving, Low Carb & Keto Salads, Low Carb & Keto Vegetarian Recipes Tagged With: 0-30min, 6-10ingredients, balsamic vinegar, Dijon mustard, gluten free, lettuce, nocook, olive oil, onion, paleo, pecans, strawberry, summer, vegan, vegetarian, whole30

About Julia

ABOUT THE AUTHOR
Julia is a low carb recipe developer and the founder of Savory Tooth. Her recipes attract over 1 million readers every month and have been featured in The Huffington Post, Parade, Yahoo, NBC Today, Country Living, and Reader's Digest. Learn more.

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savory tooth is a food blog featuring delicious recipes for low carb meals. These recipes are easy-to-make and perfect for a keto lifestyle.

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