There is a small window of time every late spring in which strawberries are at their peak: red, delicate, juicy morsels of seedy goodness. I always forget how absolutely delicious they are until I have one this time of year, and then I get sad, because every grocery store strawberry pales in comparison. The hard, mostly greenish-pinkish-white globs that look like strawberries are a completely different product than a fresh-off-the-plant, ruby red strawberry. Our CSA left us a quart of strawberries on Saturday, and after eating one (ok, a few), I knew that I had to incorporate them into lunches this week.
The salad greens and strawberries this week came from our beloved CSA, The Dirt Farmers. I added some diced chicken for protein, chopped smoked almonds for depth of flavor and saltiness, gorgonzola for tang, and basil for freshness. I’ve packed a simple balsamic vinaigrette to dress my salad on site. It looks and tastes like summer!
WW info: 9 PP with dressing; recipe yields five servings
Strawberry, Basil, Smoked Almond, and Gorgonzola Salad with Chicken
2 chicken breasts, cooked to your liking and diced
1 cup sliced strawberries
2 oz. gorgonzola cheese, crumbled
1/3 cup smoked almonds, chopped
2 Tbsp. fresh basil, chiffonade sliced
6 to 8 cups salad mix
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
salt and pepper, to taste
Assemble each bowl or container with an even amount of salad mix. Evenly distribute the strawberries, cheese, chicken, almonds, and basil in each of the containers. In a separate container or jar, shake the oil, vinegar, salt, and pepper together. Dress salad with dressing right before eating.