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Strawberry Salad

Support our pollinators with this delicious recipe contributed by ECE employee (and pollinator blogger) Alicia Kroll. 

Ingredients made possible by pollinators

10 oz. mixed green lettuce or spinach 
1 lb. strawberries, hulled and thinly sliced  
4 clementines, peeled and segmented  
¾ c. dried cranberries  
¾ c. sliced almonds (toasting optional)  
1 avocado, diced  

¾ c. feta cheese

½ c. olive oil
3-4 large clementines (2 tsp. zest and 4 T. juice)  
1 large lemon (½ tsp. zest and 2 T. juice)  
2 ½ tsp. honey  
2 tsp. Dijon mustard 

½ tsp. fine sea salt

In a large bowl, toss together lettuce, strawberries, clementines, and dried cranberries. For the dressing, combine all ingredients (except the olive oil) in a food processor or blender. Blend until incorporated. Slowly add the oil in a stream until combined and emulsified. Just before serving, add almonds, avocado, feta cheese, and dressing to taste. 

*Note: Dressing can be made up to five days ahead and stored in the refrigerator. Does not store well once dressing is on salad. 

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