This Strawberry Fields Salad is the Sugar Free twist on a classic that you’ve been waiting for. Great for keto and gluten free diets. Enjoy this refreshing, balanced salad all summer long.
Here's What You Need For A Strawberry Fields Salad:
Ingredients:
- 100 grams spring mix
- 50 grams arugula
- 50 grams red onion (about a quarter of a red large red onion)
- 150 grams fresh strawberries
- Half of an avocado
- 20 grams fresh basil (2 big handfuls)
- 2 ounces creamy goat cheese
- 2 tbsp coconut oil (optional, for toasting the hemp hearts and pecans)
- 2 tsp ground cinnamon
- 1/4 tsp pink Himalayan salt
- 1 tbsp granular sweetener of choice (we used Ketose+ Sweet granular)
- 60 grams pecans
- 60 grams hemp hearts
- Salad dressing of choice, we make this Sugar Free Raspberry Basil Vinaigrette
Recipe Notes:
If you are making the salad dressing, like we do with this delicious sugar free raspberry basil vinaigrette, we recommend making that first so it can chill in the fridge while you are putting the salad together. We also recommend toasting the hemp hearts and pecans for this recipe. We toast them with cinnamon, some sweetener, coconut oil and a bit of salt. It adds a warm and sweet crunch to the dish. You could also just add plain hemp hearts and pecans to the salad. That would also taste good.
Sweeteners: We use a granular sweetener for toasting the hemp hearts and pecans. We’ve linked our favorites in our Amazon store. Feel free to use whatever sweetener you like!
Tools:
Need Kitchen Tools or Supplies? We’ve linked our favorites above and right here in our Amazon Store! You don’t pay anything extra if you shop using our link, but we get a small percentage of the sale.
Here's How To Make A Strawberry Fields Salad:
If you’re making this dressing, do so first and set aside in the fridge. Heat your cast iron over medium heat if you want to toast the hemp hearts and pecans. We recommend doing this, it’s just so tasty! Melt your coconut oil and add in the pecans, hemp hearts, sweetener, cinnamon and salt. Move around frequently to prevent from burning. When they have been toasting for awhile and start to turn a golden brown color, remove from the heat and set aside in a bowl. If you’re not going to toast anything, just skip to the next step.
Thinly slice your onions, strawberries, avocado and basil. In a large bowl, add your arugula, spring mix and about half the thinly sliced basil. Toss until the greens are well mixed. After the hemp hearts and pecans have cooled a bit, add them to center of the greens mixture. You want them to cool off a bit, as they will be super hot right out of your cast iron, and that will wilt the greens.
Layer on avocado and red onion.
Add your strawberries.
Crumble the goat cheese over the top of the salad.
Sprinkle with some basil ribbons and drizzle with dressing.
Now, just serve and enjoy!
Please let us know if you guys give this recipe a try! We’re really learning to love salads, especially when they’re like this one!
Until next time,
Briana & Chamere
This Strawberry Fields Salad is the Sugar Free twist on a classic that you’ve been waiting for. Great for keto and gluten free diets. Enjoy this refreshing, balanced salad all summer long.
- 100 grams spring mix
- 50 grams argula
- 50 grams red onion (about a quarter of a red large
- 150 grams fresh strawberries
- Half an avocado
- 20 grams fresh basil (2 big handfuls)
- 2 oz creamy goat cheese
- 2 tbsp coconut oil (optional, for toasting the hemp hearts and pecans)
- 2 tsp ground cinnamon
- 1/4 tsp pink himalayan salt
- 1 tbsp granular sweetener of choice
- 60 grams pecans
- 60 grams hemp hearts
- Salad dressing of choice
Heat your cast iron over medium heat if you want to toast the hemp hearts and pecans.
Melt your coconut oil and add in the pecans, hemp hearts, sweetener, cinnamon and salt. Move around frequently to prevent from burning.
When they have been toasting for awhile and start to turn a golden brown color, remove from the heat and set aside in a bowl. If you’re not going to toast anything, just skip to the next step.
Thinly slice your onions, strawberries, avocado and basil.
In a large bowl, add your arugula, spring mix and about half the thinly sliced basil. Toss until the greens are well mixed.
After the hemp hearts and pecans have cooled a bit, add them to center of the greens mixture. You want them to cool off a bit, as they will be super hot right out of your cast iron, and that will wilt the greens.
Layer on avocado and red onion.
Add your strawberries.
Crumble the goat cheese over the top of the salad.
Sprinkle with some basil ribbons and drizzle with dressing.
Now, just serve and enjoy!
If you are making the salad dressing, like we do with this delicious sugar free raspberry basil vinaigrette, we recommend making that first so it can chill in the fridge while you are putting the salad together. We also recommend toasting the hemp hearts and pecans for this recipe. We toast them with cinnamon, some sweetener, coconut oil and a bit of salt. It adds a warm and sweet crunch to the dish. You could also just add plain hemp hearts and pecans to the salad. That would also taste good.
Sweeteners: We use a granular sweetener for toasting the hemp hearts and pecans. We’ve linked our favorites in our Amazon store. Feel free to use whatever sweetener you like!
Macros: Makes 4 servings, 291 calories per serving, 27 grams of fat, 6 net carbs (5 grams fiber), 7 grams of protein. These macros are an estimate and provided as a courtesy via MyFitnessPal. Macros will vary depending on the brands you use. *Dressing is not included in the macros.
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