10 Chef Special Healthy Strawberry Recipes 

Strawberry Orzo Salad

Recipe by Gal Shua-Haim, RDN

PREP TIME: 15 minutes                  COOK TIME: 20 minutes                

TOTAL TIME: 35 minutes                YIELD: 6 Cups                                  

Ingredients

SALAD

• 1 cup orzo pasta, uncooked
• 1 teaspoon olive oil
• 2 cups water or vegetable broth
• 1/4 teaspoon salt
• 1 cup strawberries, chopped
• 1 cup kale, chopped
• 1/3 cup red onion, diced
• 1/2 cup crumbled feta or goat cheese
• 1/4 cup slivered almonds

DRESSING

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 2 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions

1. Combine orzo in a small pot with 1 teaspoon of olive oil. Stir on medium heat for 2-3 minutes until the orzo is lightly toasted.
2. Add water or vegetable broth to the pot and stir. Cover the pot and bring it to a boil.
3. Once boiling, reduce the heat and let it simmer on low for about 15 minutes, until the liquid is absorbed.
4. Remove from heat, season with salt, and stir. Set aside to cool for 10 minutes.
5. While the orzo cooks and cools, chop the strawberries, kale, and onion. Set aside.
6. Combine all dressing ingredients in a small bowl and whisk until completely combined.
7. Add the orzo, strawberries, kale, onion, cheese, and almonds to a large bowl. Pour the dressing over the salad and toss until evenly coated.

Notes

Keep leftovers in the fridge for up to 3-4 days. Serve cold or at room temperature.

Nutrition

Serving: 1 cup | Calories: 250kcal | Carbohydrates: 26g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 501mg | Fiber: 3g | Sugar: 3g | Vitamin C: 21mg

Strawberry Acai Bowl

Recipe by Whitney English, RDN

PREP TIME: 5 minutes                    TOTAL TIME: 5 minutes                  YIELD: 1 Smoothie Bowl               

Ingredients

• 1 (3.5-ounce) package of unsweetened frozen acai puree
• ½ cup frozen strawberries
• 1 frozen banana
• ½ cup spinach or kale
• ½ cup silken tofu
• ¼ cup non-dairy milk
• 1 tablespoon chia seeds
• 1 tablespoon unsweetened nut butter of choice
• 1 tablespoon honey or maple syrup, optional

Instructions

1. Combine all ingredients in a high-powered blender and blend until smooth. Use a tamper or spatula to press down the mixture in the blender as needed.
2. Pour the mixture into a bowl.
3. Top with sliced strawberries, granola, nuts, seeds, or coconut flakes (optional).

Notes

If the mixture is too thick, add a small splash of milk.

Nutrition

Serving: 1 Bowl | Calories: 396kcal | Carbohydrates: 48g | Protein: 11g | Fat: 20g | Saturated Fat: 4g | Sodium: 155mg | Fiber: 9g | Sugar: 20g | Vitamin C: 45mg

Blue Cheese-Stuffed Strawberries

Recipe by Christy Wilson, RDN

PREP TIME: 20 minutes                  YIELD: 20 servings           

Ingredients

• 1 pound strawberries, whole
• 4 ounces of blue cheese crumbles
• 2-ounce bag of walnut pieces
• 3-ounce package of prosciutto, sliced into ribbons

Instructions

1. With a paring knife, cut strawberries lengthwise, through the top, leaving leaves on each side. Remove a small portion of the center to create a cavity. Set aside.
2. In a small bowl, mix blue cheese and crushed walnuts until combined.
3. To prepare, lay ½ strawberry over the center of a ribbon of prosciutto, cavity side up. Wrap prosciutto around and over the front.
4. Place a dollop (½ teaspoon) of cheese mixture in the center of each strawberry half. Serve immediately.

Nutrition

Serving: 35g | Calories: 55kcal | Carbohydrates: 2g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 134mg | Fiber: 1g | Sugar: 1g

Dairy-Free Strawberry Tofu “Yogurt”

Recipe by Whitney English, RDN

PREP TIME: 5 minutes                    TOTAL TIME: 5 minutes                  YIELD: 4 Cups                                  

Ingredients

• 1 (14-ounce) block of firm tofu
• 2 cups fresh or thawed frozen strawberries
• ¼ cup cashews
• 1 tablespoon lemon juice
• 2-3 tablespoons maple syrup, optional

Instructions

1. Combine all ingredients in a blender or food processor and blend until smooth.
2. Store in an air-tight container for up to seven days.
3. To serve, top with sliced strawberries, granola, nuts, or seeds (optional).

Notes

Disclaimer: This recipe does not yield an actual yogurt product with live cultures or beneficial probiotics. Nutrition is calculated with 2 tablespoons of maple syrup and without optional toppings.

Nutrition

Serving: 1 Cup | Calories: 178kcal | Carbohydrates: 17g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Sodium: 26mg | Fiber: 2g | Sugar: 10g | Vitamin C: 44mg

Disclaimer
The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.