Savory Strawberry Recipes to Try This Week

America’s favorite fruit is finally back in season, and it’s time to celebrate. Head to your nearest farmers’ market, grab the goods, and start cooking. There are a number of breakfast, lunch, and dinner dishes in which you can enlist strawberries. We’re highlighting a list of 6 savory recipes starring strawberries, and whether you’re in the mood for salad, meat, fish, or carbs, you’ll find a recipe that appeals to you. Take advantage of the reasonable prices of in-season produce and start enjoying strawberries now.

1. Grilled Shrimp and Strawberry Salad

spinach salad with strawberries

Strawberry salad |

First is a simple summer salad starring shrimp and strawberries. The recipe for this grilled shrimp and strawberry salad comes from A Cozy Kitchen and it will take you less than 10 minutes to make. Cravings for shrimp come back in the summer, and this dinner dish delivers on those while also staying healthy. All you need to do to make this perfect summer salad is grill your shrimp, chop your berries, combine lettuce, pecans, and feta, and then dress your greens with a homemade balsamic dressing.


  • 2½ cups of lettuce (romaine and spring mix)
  • 1½ cup of sliced strawberries
  • ½ cup of candied or spicy pecans, chopped
  • 1 pound of shrimp (10-15 count), peeled and deveined with tail on
  • ¾ cup of crumbled feta cheese

Balsamic Dressing

  • ¼ cup of balsamic vinegar
  • ½ teaspoon of salt
  • ½ teaspoon of freshly ground pepper
  • ¾ olive oil

Directions: Thread the shrimp onto a skewer, putting 3-4 shrimp per skewer. Place over grill and cook for 2 minutes on each side. As they’re on the grill, throw the lettuce, strawberries, feta, and pecans all together.

Beat the vinegar with salt and pepper until it dissolves. Then beat in the olive oil by droplets, whisking constantly. This should create a bit of emulsification, thickening the dressing.

Toss the salad with the dressing, ensuring that it’s all worked in.  Take the shrimp off their skewers and place along side the salad.

2. Pork Tenderloin and Strawberry Sauce

Roasted pork served on a fancy plate

Roasted pork |

This next meat dish from Paleo Leap is both savory and sweet. For this pork tenderloin and strawberry sauce, you’ll be wrapping your tender meat with bacon and basting it with a balsamic strawberry sauce. The dish serves 4 and takes 30 minutes to make, start to finish. If you want to take advantage of summer produce but eat your meat, too, this tenderloin recipe is perfect for you.


  • 3 to 4 pounds pork tenderloin
  • 8 to 10 bacon slices
  • 1 cup strawberries, sliced
  • ½ cup balsamic vinegar
  • 4 garlic cloves, minced
  • Olive oil
  • Sea salt and freshly ground black pepper

Directions: Preheat your grill to high for indirect heat.

Wrap the bacon slices around the tenderloin and secure with toothpicks. Place the tenderloin over the indirect heat, and cook for about 30 minutes, turning occasionally.

Heat the olive oil in a saucepan over a medium-high heat, and cook the garlic for 2 minutes.

Add the balsamic vinegar and ½ cup of the sliced strawberries, and bring to a boil. Lower the heat to a simmer, and let simmer for 5 to 10 minutes. Season the sauce to taste and add the remaining strawberries.

Baste the tenderloin with some of the strawberry sauce and cook over direct heat until the bacon gets crispy. Slice the pork and serve with the remaining strawberry sauce.

3. Strawberry, Pistachio, and Goat Cheese Pizza


Sliced strawberries |

Get ready to have a new favorite summer pizza on your hands. This strawberry, pistachio, and goat cheese pizza from Cooking Light is vegetarian and a meat-free pie you’ll crave all season. The contrast of sweet strawberries, salty pistachios, and rich goat cheese take the pizza over the top, and you won’t even miss the heavy red sauce or pepperoni. Enjoy this light and fresh pizza and leave the dinner table feeling satiated but not weighed down.


  • 1 (12-ounce) prebaked pizza crust
  • 1/3 cup (3 ounces) crumbled goat cheese
  • 1 cup sliced strawberries
  • 1 cup trimmed watercress
  • ½ teaspoon extra-virgin olive oil
  • ½ teaspoon fresh lemon juice
  • Dash of salt
  • Dash of freshly ground black pepper
  • ¼ cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
  • 3 tablespoons shelled dry-roasted pistachios, chopped

Directions: Preheat oven to 425 degrees Fahrenheit. Place crust on a baking sheet. Bake at 425 degrees for 8 minutes. Remove from oven; arrange goat cheese evenly over crust.

Combine strawberries, watercress, olive oil, juice, salt, and black pepper; toss gently to coat. Arrange strawberry mixture evenly over goat cheese. Sprinkle pizza with Parmigiano-Reggiano and nuts. Cut into 12 wedges. Serve immediately.

4. Fish Tacos with Strawberry Salsa

fish tacos with salsa

Fish tacos |

Fish is also back to have its moment, and fish tacos are especially popular in the warmer months. Top them with strawberry salsa as this recipe from Epicurious suggests and you’ve found a new sophisticated way to serve your tacos. No matter if you pack your tortillas with halibut or another white fish, just make sure you leave room for the salsa that will be made from strawberries, jalapeño, chives, and lemon juice. The fish, cabbage, and strawberry salsa in these tacos yield the perfect combination of flavors.


  • Olive oil cooking spray
  • 1 pound halibut fillets or steaks (or other firm white fish such as cod
  • or catfish)
  • ½ teaspoon ground cumin
  • ½ teaspoon salt (preferably kosher), divided
  • ¼ teaspoon freshly ground black pepper, divided
  • 8 small (6-inch) corn tortillas
  • 2 pints strawberries, hulled and chopped
  • 1 small green jalapeño chile, seeded and chopped
  • 3 tablespoons chopped fresh chives
  • 1 tablespoon fresh lemon juice
  • 2 cups chopped napa cabbage

Directions: Heat oven to 450 degrees Fahrenheit. Coat a rimmed baking sheet with cooking spray. Place fish on baking sheet, smooth side down (if fillets); coat with cooking spray; season with cumin, ¼ teaspoon salt, and 1/8 teaspoon pepper. Stack tortillas, sprinkle with a few drops of water, and wrap tightly in foil. Cook fish and tortillas until fish is opaque and flakes easily with a fork but is still moist, and tortillas are hot, 10 to 15 minutes. In a bowl, combine strawberries, jalapeño, chives, lemon juice, remaining ¼ teaspoon salt, and remaining 1/8 teaspoon pepper; stir. Flake fish into big pieces; unwrap tortillas. Divide fish, strawberry salsa, and cabbage evenly among tortillas. Fold and serve.

5. Spinach and Strawberry Salad with Poppy Seed Dressing

spinach and strawberry salad

Spinach and strawberry salad |

A light salad you can enjoy for lunch or as a side dish at dinner is this spinach and strawberry salad with poppy seed dressing from The Kitchn. It’s as straightforward as they come and doesn’t enlist fish or meat, meaning anyone and everyone can enjoy the greens. Onto the salad goes strawberries, almonds, goat cheese, and a poppy seed dressing, and then you’re good to go. This easy summer dish proves once again that simple if often best.


  • 1 pint strawberries
  • ½ cup almonds (or smoked almonds)
  • 4 ounces goat cheese, crumbled
  • 5 to 8 ounces baby spinach (4 to 5 lightly packed cups)
  • 2 to 4 tablespoons poppy seed salad dressing, store-bought or homemade

Directions: Hull and then cut the strawberries into thin slices. Toast almonds at 350 degrees Fahrenheit for 10 to 12 minutes, until darkened and very fragrant; cool briefly before tossing with salad. Set aside a few of the prettiest strawberry slices, a few almonds, and some of the goat cheese to sprinkle over the top of the salad.

Transfer the spinach to a large mixing bowl. Drizzle a tablespoon of the poppy seed dressing over the greens and toss gently to coat. Continue adding tablespoons of dressing as needed until the greens are all evenly slicked with dressing. Gently toss the sliced strawberries, almonds, and goat cheese with the spinach.

Transfer the salad to a large serving bowl. Sprinkle the reserved strawberries, almonds, and goat cheese over the top, along with one last drizzle of dressing.

6. Herb-Crusted Chicken with Strawberry Relish

herb-crusted chicken

Herb-crusted chicken |

Last but not least, one last meat recipe from Eating Well. This one stars chicken and it will take 30 minutes of your time to prep. All you need to do to prepare this herb-crusted chicken with strawberry relish is roast your meat, make your relish from strawberries, lime zest, sugar, vinegar, and chives, and then you’re almost ready to eat. You’ll serve the chicken alongside the relish so that with each bite, you get a kick of salty and sweet.


  • 4 large or 8 small bone-in chicken thighs (about 2 pounds), skin removed, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons chopped fresh oregano
  • 2½ tablespoons chopped fresh chives, divided
  • ½ teaspoon salt plus a pinch, divided
  • ¼ teaspoon freshly ground pepper plus a pinch, divided
  • 2 cups strawberries, hulled and chopped
  • 2 teaspoons freshly grated lime zest
  • 1 teaspoon sugar, or to taste
  • 1 teaspoon balsamic vinegar, or more to taste

Directions: Preheat oven to 375 degrees Fahrenheit. Combine chicken in a bowl with oil, oregano, 1 tablespoon chives, ½ teaspoon salt, and ¼ teaspoon pepper. Place in a small-to-medium roasting pan.

Roast the chicken until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees Fahrenheit, 35 to 45 minutes, depending on the size of the thighs.

Meanwhile, combine strawberries, lime zest, sugar, vinegar, the remaining 1½ tablespoons chives and the remaining pinch of salt and pepper in a bowl. Let stand at room temperature until the chicken is done.

Just before serving, taste the strawberry relish and adjust the amount of sugar, vinegar and/or salt. Serve the chicken with the relish.

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