It really doesn’t take much to make a tasty salad and this is one example. There are a few substitutions you could use, but don’t compromise on the star ingredient – the strawberries. Use the tastiest strawberries you can find. The other ingredients add different textures and complementary flavors.
Strawberry, Coconut and Pinon Salad Recipe
Serves: 2
Prep and Cook time: 15 minutes
Ingredients
2 cups butter leaf or mixed spring greens
1 cup strawberries, about 5 large strawberries, sliced lengthwise
2 thin slices sweet onion, coarsely chopped
3 Tbsp. pinon nuts (pine nuts)
1 Tbsp. unsweetened coconut (for a little sweeter salad, you can use sweetened coconut)
Dressing
1 1/2 tsp. honey
1 Tbsp. white wine vinegar
2 Tbsp. canola oil
Instructions
- Heat a small heavy skillet over medium-low heat. Add pinon nuts. Slowly toast, stirring occasionally until lightly toasted. (Pinons do tend to stick to the pan more than other nuts so flipping them around in the pan for an even toasting doesn’t always work.)
- Once the nuts are lightly toasted, add the coconut and toast for 1 to 2 minutes, stirring a few times until the coconut is toasted.
- Combine the lettuce, onion, strawberries, nuts and coconut in a salad bowl.
- In a small bowl whisk together the honey and vinegar. Add the canola oil and whisk to an emulsion.
- Top the salad with the dressing. Toss and serve.
Kitchen Notes
Greens, fruit, and nuts – what else do you really need for a salad? Adding the sweet onion provides a little bite while the toasted coconut with the strawberries makes the salad “exotic”.
For the greens you can use just about anything. Personally, I prefer lighter greens such as butter leaf or a spring mix. Heavier greens like romaine or even spinach just don’t work for me with this combinations of ingredients.
If you don’t have pinon nuts (pine nuts), almonds work great. If you have neither, then try what you do have. Like I said – if you have greens, fruit and nuts, you have a salad.
The dressing is a simple dressing because that’s all this salad needs.
This strawberry and coconut salad recipe has been shared with the following blog hops. Click on the links for more fantastic recipes! Midnight Madness Meatless Monday, Frugal Food Thursday, It’s a Keeper Thursday, Taste This Thursday, Fat Tuesday. Whole Foods Wednesday, What’s Cooking Wednesday?, Made with Love Mondays, Whole Food Wednesday, Summer Salad Sunday, Gluten-Free Wednesdays , Katherine Martinelli’s Coconut Hop
This recipe was featured on Midnight Madness Meatless Monday (2/13/12) and on Gluten-Free Wednesdays (July 2012).
I’m so glad you posted this in strawberry season! It’s incredible.
So glad you enjoyed it! It’s one of our favorite salads.
looks great…can I substitute almonds instead of pinon nuts? or add some fruits instead. thanks =)
free nutritional information for your recipe
Almonds do work great. You could also use salted peanuts because they complement the coconut. Thanks for the link.
Delicious salad. I like the colours!!
I’m so glad you liked it!
This looks so summery and colourful. I love everything with strawberries
Thanks Kadri!
MJ, That salad sounds absolutely delish! Can’t wait for strawberry season
I wanted to invite you to share it at Whole Foods Wednesday where you can link up whole foods recipes and tips for whole living. Hope you have a blessed day!
Katie
Wow, looks delicious MJ – and so easy. I love the addition of coconut and pine nuts to the salad. Such a light and refreshing way to celebrate spring. Thanks so much for sharing…
This looks delicious! I familiar with strawberries in a salad, but the coconut is a great twist! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon.
The ingredient choice in your salad is a lovely idea! I can just imagine the flavours, yum!
I think to add coconut to salads. It’s a great idea and I’m sure it tastes good with the strawberries. Thanks for submitting your strawberry recipe for Gluten Free Wednesdays.