Easy Summer Strawberry Salad

Here is a versatile summery salad that you can substitute cheeses, nuts, vinaigrettes, or even go with a creamy dressing. You get sweet, creamy, crunchy, and zesty in the first bite. We prep these individually in separate bowls to preserve the flavor and crispness of each ingredient.


  • 8 cups mixed greens (spinach, arugula, or lettuce) mixed, cleaned, and spin-dried
  • 8 Tbsp goat cheese crumbled
  • 4-8 baby portobello mushrooms sliced thin
  • 1 1/2 cups strawberries leaned, capped and sliced thin
  • 4 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • salt and pepper to taste
  • almonds roasted and slivered


In four salad bowls, place 2 cups of greens. Top each bowl with 2 T of goat cheese crumbles. Evenly disperse the sliced mushrooms and top with strawberry slices. Before serving, in a small bowl, whisk together vinegar, oil, salt, and pepper. Drizzle dressing evenly over the four salads. (For a zippier version, finely chop the white part of a stem of green garlic and add it to your dressing.)

Makes 4 servings.

Salad gluten-free greens nuts quick & easy spring salad strawberry summer salad

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