It’s the most wonderful time of the year – strawberry season! When local strawberries are available, you have to use them in every variation of meal possible. They are the star of this Strawberry Beet Maple Almond Salad.
We try to hoard strawberries when they are in season. They are so juicy, tasty and packed with nutrients. There is no comparison to the farmed, tasteless strawberries that are available year round. Where we live, we source them at local farmers markets and also pick-your-own farms in the area.
When buying strawberries – for this Strawberry Beet Maple Almond Salad of course! – always try to buy organic. Unfortunately strawberries are one of the most heavily sprayed fruits. If you are not buying organic, you are probably getting a dose of pesticides and other chemicals along with them. According to the environmental working group, studies have shown that strawberries contain an average of 7.8 different pesticides per sample, compared to 2.2 pesticides per sample for all other produce. Please refer to the following post for more information: EWGs Shopping Guide.
If you are buying strawberries from local farms that are not organic, ask the farmers how they prep their fields and what chemicals they use. Some small scale farms are not organic but may not use the same amount of chemicals as farms that are mass producing strawberries. Local is always preferable to us because the nutrients present in the fruit and the taste will be superior. Washing the fruit with some friction will help remove anything on the surface.
If you buy a lot of strawberries when they are in season you can freeze them for use later. We wash and dry them, place them on a baking tray in a single layer and freeze them. Then we store them in a glass container and use them later for smoothies and desserts.
You may also like to try our Greek Chickpea Salad, this Kale and Avocado Salad with Creamy Tahini Dressing, this Loaded Greek Quinoa Salad or this Ratatouille Pasta Salad. Perhaps you’re in the mood for a caesar salad with our Oil-Free Caesar Salad Dressing.
This Strawberry Beet and Maple Almond Salad is a great side with your dinner at even atop some farro or quinoa as a light meal with some added protein. We look forward to your comments. Leave a comment and a rating and don’t forget to tag us @plantedandpicked on Instagram and hashtag it #plantedandpicked. Enjoy!
- 6 cups mixed greens (or any favourite lettuce)
- 1 cup sliced strawberries
- ½ cup shredded beets
- ⅓ cup sliced red onions
- ¼ cup maple almonds
Balsamic Lemon Dressing
- 4 tsp extra virgin olive oil (cold pressed)
- 2 tsp balsamic vinegar (good quality!)
- 2 tsp fresh lemon juice
- 1 tsp dijon mustard
- 2 tsp maple syrup (or honey if not vegan)
- ¼ cup raw almonds
- 2 tsp maple syrup
- Place almonds in a frying pan over medium heat. Toast almonds for about 5 minutes, stirring often. Be careful not to burn.
- Add maple syrup and stir for about a minute. Almonds should be coated. Remove almonds from pan and place them on a cookie sheet to cool.
- Once cooled, roughly chop almonds for salad.
- Wash and chop lettuce of your choice.
- Peel and slice red onion into thin strips.
- Wash, dry and slice strawberries.
- Peel beet and grate a ½ cup.
- In a large bowl, coat salad greens with desired amount of dressing.
- Divide between two bowls.
- Divide remaining ingredients into the two bowls and enjoy!
Balsamic Lemon Dressing
- Measure all dressing ingredients into a bowl and whisk to combine and thicken.
- Add a pinch of salt and pepper if desired.