6 Cartons of Strawberries

Yesterday I found myself with 6 cartons of strawberries in the fridge.

On Monday, I wanted to juice some beets that I had, but I hate the taste of beets, so I wanted to juice lots of strawberries with it to cover the flavor. They were buy one get one free so I took two. Tuesday they were a dollar. I never buy strawberries cuz they’re pretty pricey, but on this rare occasion, I bought.. four more cartons. Hence Wednesday=6 cartons strawberries

So yesterday, I got home from work and set out to find some strawberry related recipes, so as to not let the strawberries go to waste. With only Dane and me, 6 cartons of strawberries weren’t just going to disappear overnight, (or before they went bad) without some help. I went a bit crazy. I made strawberry popsicles, strawberry scones, strawberry macaroons ..and then for dinner we had salmon, and strawberry salad.

The salad was amazing.  I don’t usually like salads with fruit in them, they’ve never been my thing. I was really skeptical of this recipe, but hey, I had like a million strawberries to use up, so I decided to try it out. It turned out to be probably the BEST salad I’d ever had. I’m not even really a salad person, but Dane and I were both really really happy with how this one turned out.

The other really exciting part of this salad was that this was the first time our garden had grown enough that that I didn’t have to go to the store for the mixed greens, I just went outside and picked them! The mix included spinach, three kinds of kale, and two kinds of chard. This small delight was so fulfilling.

I was missing some ingredients and added a few from the original recipe I was somewhat following, so below is my adaptation.

Strawberry Season Salad

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Ingredients:

  • 3 cups mix salad greens of your choice
  • 1/4 cup uncooked quinoa
  • 1/2 cup water
  • 5 (or however many you prefer) strawberries, leaves removed and sliced
  • 1/2 of a 15 oz can black beans
  • 1 avacado
  • 1/4 cup sheep cheese grated or cut
  • 2 tbs flaxseed
  • 1/4 cup soy free veganaise
  • 1 tbs red wine vinager
  • 3 drops stevia concentrate

Directions:

Put water in a small pan over the stove and bring to a boil. Add quinoa, put on low heat and simmer for 10 to 15 min. When it’s done, put it in the fridge to cool.

Meanwhile, mix the veganaise, vinager, and stevia in a small bowl and set aside.

Wash salad greens and other vegetables. Sprinkle the black beans, strawberries, and goat cheese over the greens. Add the quinoa. Add the remaining ingredients.

Pour the dressing over it and mix briefly.

Serve and enjoy!

Serves 1-3

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