Strawberry and Mixed Green Salad

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It’s time for a confession. Until very recently (read: until we made this salad for the first time, about two weeks ago), we belonged to that group of people skeptical about using strawberries in savory dishes. We didn’t get it. We thought strawberries were ONLY meant for either eating as is or desserts and sweets of different kids. Boy, have we been missing out! The whole thing started when I stood with a giant bowl of greens and tomatoes in front of me, wanting something sweet to add to the mix. Normally, I would reach for e.g. dried currants or cranberries, but neither seemed appropriate for a summer salad. We had some leftover strawberries sitting in the fridge, and we simply decided to give it a try. It. Was. So. Good.

As per usual with us and salads (and I guess many of the other recipes here as well), we encourage substitutions. Cheaper and less waste, cooking with what you have is a win-win every time. Here, we use dino kale and rainbow chard for the greens. Chard is crispy, dino a little bitter. Together, they make a pretty great salad base. But any kind of leafy green will do, alright? Just make sure you give any cabbage family leaves – any kale, that is – a light massage before mixing in the rest of the ingredients. That will mellow out that bitterness nicely. As for the rest, the recipe is quite straightforward. It’s a great one to serve a crowd, and it looks pretty as well. Good luck!

6 servings as a side


1 1/2 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tbsp maple syrup
1/2 tsp salt
Lots of black pepper


350 g chard
150 g dino kale
1 spring onion (~60 g)
200 g cherry tomatoes
250 g strawberries
15 g basil (~10 big leaves)
15 g thyme (~15 sprigs)
1 dl pumpkin seeds, toasted

  1. Start out by de-stemming the kale. Then tear the leaves into bite-sized pieces and place in a large bowl. Sprinkle with a little bit of salt and massage the leaves for a minute or so.
  2. Move on to de-stemming the chard. Simply cut off the stems where the leaves start, leaving the thinner part of the stem with the leaf. Reserve the thicker stalks for another dish (they’re delicious). Give the leaves a rough chop and add them to the bowl with kale.
  3. Cut the tomatoes and strawberries in half and add them to the bowl. Finely chop the onion and add to the mix as well.
  4. Pull the thyme leaves off the twigs and roughly chop the basil leaves. Add to the bowl.
  5. Whisk together the dressing and drizzle over the salad. Mix well. Sprinkle over the pumpkin seeds and serve right away.

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