’Tis strawberry season ’round these parts. So this morning, Mom and I set out to Bridgeview Gardens, buckets in hand, sunshine in the sky, and smiles on our faces.

When we got there, one of the first strawberries we picked was waving at us. 

After freezing a gallon of strawberries, putting some in the fridge, making shakes with some, and starting a massive amount of strawberry jam, I made this salad for supper as my reward. SO yummy.

Summer Strawberry Salad 

Serves 4 as a side, 2 as a meal

3 to 4 large handfuls mixed baby lettuce greens
1 handful pecan halves, crumbled
1 avocado, peeled and cubed
3/4 cup broccoli florets
8 to 10 strawberries, hulled and sliced
1 tbsp sunflower seeds
2 tbsp chopped green onion
2 tbsp shredded asiago or parmesan cheese (optional)
1/3 cup balsamic vinaigrette

Toss all ingredients together in a large bowl and serve. Delicioso!

Balsamic Vinaigrette:

Put 1/3 cup balsamic vinegar in a small bowl. Use a whisk to whisk continuously while you pour in 2/3 cup olive oil.