Fresh juicy strawberries, crisp greens, fennel and leeks, pickled red onion, ripe avocado, roast turkey and crispy bacon, creamy gorgonzola, sweet & spicy toasted walnuts, basil pesto, and homemade honey balsamic dressing. Aka the best of spring loaded up in the ultimate flavorful and satisfying salad.
If you’ve been keeping up with Punxsutawney Phil and other weather-predicting small animals, the outlook for an early spring looks prettttty good. (Fun fact: There’s an intuitive opossum, squirrel, chicken, cat, bullfrog, armadillo, and duck that also predict the coming of spring on Groundhog Day.) I’m all about it because food-wise, spring has to be my favorite season. And strawberries are already ripe for picking in Florida!
This strawberry crunch salad celebrates spring’s best produce while being super satisfying, filling, flavorful, and mouthwateringly delicious. It’s all at once fresh and crunchy, sweet and juicy, meaty and savory, herbaceous and bright, creamy, saucy, nutty, and tangy. Love in every bite.
The Salad
- Chopped greens – Green leaf lettuce or a mix of baby greens and crunchy lettuces
- Fresh strawberries – Peak season berries should be very sweet, juicy, and deep red.
- Fennel bulb – sliced very thin
- Leeks – white and light green parts, sliced and chopped
- Avocado – ripe, sliced thin
- Pickled red onion – You can sub raw sliced red onion if you prefer, but these pickled red onions are really easy and highly recommended!
- Sliced roasted turkey or grilled chicken – For deli turkey, go for the freshly sliced, nitrite-free stuff from the deli section over pre-packaged sliced turkey. The taste and texture is 100% worth it. You may also grill chicken breast tenderloins on the stovetop with salt, pepper, and a little olive oil about 3-5 minutes per side, or until cooked through. Rest 5-10 minutes before tearing or chopping.
- Bacon – For a quick and healthy option, I use precooked turkey or chicken bacon and toast it in the toaster oven for a few minutes to crisp it up.
- Gorgonzola dolce – This is the sweetest, creamiest variety of blue cheese, and the robust flavor balances the sweet and savory elements of this salad beautifully. Alternatively, you can sub goat cheese (such as honey chèvre) or feta.
- Toasted walnuts – Toss several walnut halves with sea salt, Aleppo pepper (vs. cayenne for an extra kick), and honey. Then, toast in the toaster oven or a skillet until lightly browned and fragrant.
- Basil pesto – Add on a few dollops for an extra burst of flavor. Store-bought or homemade.
Honey Balsamic Dressing
- Dijon – Grainy or smooth.
- Aged balsamic vinegar – Quality aged balsamic should be thick, sweet, and rich and complex in flavor.
- Extra virgin olive oil
- Honey
- Fresh lemon juice – Add a sprinkle of lemon zest for an extra burst of flavor.
- Sea salt
- Black pepper
It comes together in seconds and couldn’t be easier or more delicious.
Strawberry Spring Crunch Salad
Fresh juicy strawberries, crisp greens, fennel and leeks, pickled red onion, ripe avocado, roast turkey and crispy bacon, creamy gorgonzola, sweet & spicy toasted walnuts, basil pesto, and homemade honey balsamic dressing. Aka the best of spring loaded up in the ultimate flavorful and satisfying salad.
Notes
See post above for ingredient notes and substitutions.
Amounts are written for one medium to large single serving.
Ingredients
- 1-2 cups chopped green leaf lettuce, baby greens, crunchy lettuces, or a mix
- 2-3 oz fresh strawberries, roughly chopped or sliced
- 2-4 Tbsp fennel bulb, sliced very thin
- 1-2 Tbsp leek, white and light green parts only, thinly sliced then halved
- 1 oz ripe avocado, sliced
- 1 Tbsp pickled red onion
- 2 oz sliced roasted deli turkey OR 2-4 oz chicken breast tenderloins
- 1 slice turkey bacon (raw or precooked)
- 1/2 - 1 oz gorgonzola dolce, crumbled (may sub honey chevre, other goat cheese, or feta)
- 1 - 1.5 tsp basil pesto (store-bought or homemade)
- For the toasted walnuts: 5-10 walnut halves, pinch coarse sea salt, pinch Aleppo pepper (or cayenne pepper for extra heat), 1/4 - 1/2 tsp honey
- For the dressing: 1/2 tsp Dijon, 1.5 tsp aged balsamic vinegar, 1 tsp extra virgin olive oil, 3/4 tsp honey, 1/2 tsp fresh lemon juice, pinch sea salt, sprinkle ground black pepper
Instructions
- If using raw chicken breast tenderloins: Heat a skillet over medium heat and lightly coat with olive oil. Pound chicken to even thickness as needed (for even cooking). Sprinkle both sides with salt and ground black pepper. Grill about 3-5 minutes per side, or until cooked through. Rest 5-10 minutes, then tear or chop into bite-sized pieces.
- If using raw turkey bacon, cook in a skillet over medium heat on each side until crispy. If using pre-cooked turkey bacon, toast in a skillet over medium heat or in a toaster oven on a piece of foil until crispy.
- For the toasted walnuts: Toss walnuts with a pinch of sea salt, Aleppo or cayenne pepper, and honey. Place on a sheet of foil rubbed with olive oil (or nonstick foil), and toast in the toaster oven until lightly browned and fragrant. Alterrnatively, toast in a greased skillet over low-medium heat, stirring occasionally, until fragrant. Cool then roughly chop.
- For the dressing: Combine all dressing ingredients in a small bowl and whisk until smooth.
- In a salad bowl, add the greens, strawberries, sliced fennel bulb, leek, avocado, pickled onion, deli turkey (torn) or grilled chicken (torn/chopped), and crumbled gorgonzola. Dollop pesto over the top. Add chopped toasted walnuts. Pour dressing over the salad and toss everything together until coated.