Strawberry Almond and Goat Cheese Salad
I’ve got gorgeous ripe strawberries in my garden right now. I put in 25 “Seascape” strawberry plants last year, and I’m so happy I did! The Seascape is an ever-bearing strawberry, so you get a very nice crop in the spring and the fall.
I love strawberries plain, in jam, and in desserts, but I also like to add them to salads. This simple, yet elegant, Strawberry Almond and Goat Cheese Salad Recipe is one of my favorites.
If you don’t have fresh strawberries, though, any fresh (or even dried) berry would work here (as would chopped apple or pear), and you can swap out the almonds for walnuts, pecans, or another nut/seed of your choice, if you like.
Other notes about the recipe: Boucheron is a French cheese made from goat’s milk. It’s a bit firmer and has a stronger flavor than most goat’s cheese. I picked some up at the phenomenal Murray’s cheese shop in NYC a few months ago, but I recently found it in my town, as well. If you can’t find it, you can use your favorite goat’s cheese/chevre, or try it with feta cheese. For the greens, I used organic mixed green and red lettuces from a local farm, but you could use mesclun greens, baby spinach, arugula,etc….whatever you have on hand will work.
I like to make this as a composed salad, so I’ve written the recipe for one salad. You can easily scale the ingredients up for 2-4 salads, or feel free to make this into a tossed salad for a larger group.
Keep in mind that this is the type of recipe that doesn’t need to be exact, so feel free to add a little more or less of anything as you see fit.
Mixed Green Salad with Strawberries, Almonds and Goat Cheese
Yield: 1 Side Salad
*1- 1/2 cups loosely packed organic greens, cleaned and torn into bite-size pieces
*3-4 trimmed and sliced (preferably organic) strawberries
*about 8 whole almonds, toasted (I used Marcona almonds with sea salt)
*crumbled Boucheron (or other goat’s) cheese
*freshly ground black pepper
*a generous drizzle of aged balsamic vinegar
*about 1 tablespoon of your best olive oil
Place the salad greens on your serving plate and arrange the sliced strawberries on top. Add the almonds and the cheese and then fresh pepper from a few twists of your pepper mill. Drizzle all over with the aged balsamic, and then add the olive oil.
This is a guest post from Winnie Abramson at Healthy Green Kitchen. Winnie grew up in a restaurant family and is passionate about the connection between good food and good health. She has a graduate degree in naturopathic medicine and you can find more of her delicious recipes at Healthy Green Kitchen.
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