Strawberry Coconut Salad with Toasted Pinon

Fruit - Sweet & Savory, Salads
Salad with fresh strawberries, toasted coconut and pine nuts

It really doesn’t take much to make a tasty salad and this Strawberry Coconut Salad with Toasted Pinon 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.

This strawberry salad is a wonderful little salad for just about any meal year round. We especially like it served next to a grilled steak. It elevates the flavors from the steak, in my opinion, and provides a light, clean finish. If you want a little more robust meal, then add a side of mashed or roasted potatoes. A relative simple and filling meal. It actually makes a nice side for any grilled meat. We often serve it with this soy ginger grilled chicken recipe because of the complementary flavors. It holds up quite well to take to a pot luck. Just don’t add the dressing until you are ready to serve. The lighter lettuce suggested in the recipe would get too soft if it sits too long.

Even after having made it many times over the years, it’s still one of our all time favorites. I hope it becomes one of yours as well.

Strawberry Coconut Salad with Toasted Pinon Recipe
Prep
15 mins
Cook
5 mins
Total Time
20 mins
 
Celebrate strawberry season with this tropical salad of greens, strawberries, coconut and toasted pinon (pine nuts).


“*” See Kitchen Notes for more information or links to special ingredients.


Course: Salad, Side Dish
Keyword: coconut, pinon, Salad, strawberries
Yields: 2 servings
Recipe Author: MJ of MJ’s Kitchen
Ingredients
  • 2 cups butter leaf or mixed spring greens*
  • 1 cup strawberries – about 5 large, sliced lengthwise
  • 2 thin slices sweet onion, coarsely chopped
  • 3 Tbsp. pinon* (pine nuts), toasted
  • 1 Tbsp. unsweetened coconut*, lightly toasted
Dressing
  • 1 1/2 tsp. honey or maple syrup
  • 1 Tbsp. white wine vinegar
  • 2 Tbsp. canola oil or any light flavored oil
Instructions
Toasted Pinon and Coconut
  1. 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.)
  2. 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.
Assemble the Salad
  1. Combine the lettuce, onion, strawberries, nuts and coconut in a salad bowl.
  2. In a small bowl whisk together the honey and vinegar. Add the oil and whisk to an emulsion.  Taste.  Adjust vinegar / oil balance to your liking.

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”.

 

Greens – For the greens you can use just about anything.  Personally, I prefer lighter greens such as butter leaf or a spring mix with a little arugula.  Heavier greens like romaine or even spinach just don’t work for me with this combinations of ingredients.

 

Pinons – If you don’t have pinon nuts (pine nuts),  toasted almonds or pumpkin seeds work.  A few toasted chopped nuts or seeds is always a nice addition to a salad.

 

Coconut – I prefer dried coconut flakes but have substituted with a sweetened coconut flakes.  It does make the salad a little sweeter, but you still get that tropical flavor that coconut brings to a dish.

 

The dressing is a simple dressing because that’s all this salad needs.

 

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If you enjoy this Strawberry Coconut Salad be sure to check out this list strawberry salads – A Festival of Strawberry Salads

18 Comments

  1. It’s *almost* strawberry season here. Our season starts in the winter because we’re in the north (upside down, remember). I’m going to try this salad by the end of this month. 🙂

    • Thanks Maureen! Yes, I do remember that you’re upside down, but I still find it hard think of your winter solstice happening at the same time as our summer solstice. 🙂 Once your strawberries come in, I do hope you give this salad a go. It’s really, really good. 🙂

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  5. 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.

  6. The ingredient choice in your salad is a lovely idea! I can just imagine the flavours, yum!

  7. 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.

  8. 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…

  9. 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

  10. This looks so summery and colourful. I love everything with strawberries 😛

  11. Delicious salad. I like the colours!!

  12. 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.

  13. I’m so glad you posted this in strawberry season! It’s incredible.

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