10 Chef Special Healthy Strawberry Recipes

Namita Nayyar (WF Team)

11 months ago

Strawberry is bright red, juicy, and sweet. It is an excellent source of vitamin C and manganese and contains decent amounts of folate (vitamin B9) and potassium.

Strawberries are very rich in antioxidants and plant compounds, which may have benefits for heart health and blood sugar control.

Here are 10 Strawberry recipes to enjoy all day long brought to you by registered dietitians and chefs.

Chickpea Lettuce Wraps with Strawberries

Recipe by Catherine Perez, RDN

PREP TIME: 10 minutes COOK TIME: 15 minutes TOTAL TIME: 25 minutes

EQUIPMENT: Grill pan/Griddle

Ingredients

1 cup strawberries, halved
3 tablespoons low-sodium soy sauce or coconut aminos
3 cloves garlic, crushed
2 teaspoon teaspoons fresh ginger, grated
2 tablespoons lime juice
1 tablespoon pure maple syrup
2 teaspoon sesame oil
1 teaspoon cornstarch
1 (15.5-ounce) can of chickpeas, rinsed and drained
2 teaspoons avocado oil or your preferred neutral oil
½ medium red onion, diced
Salt to taste
1 head of butter lettuce, washed
Cilantro and lime, for garnishing

Instructions

Cook strawberries on a heated griddle or grill pan and cook for about 1 minute on each side, until grill marks form. Remove from the pan and set aside.
In a small bowl, whisk soy sauce, garlic, ginger, lime juice, maple syrup, sesame oil, and cornstarch until well combined. Set aside.
Remove extra moisture from the drained chickpeas by placing them in a clean kitchen towel and patting them dry.
Heat avocado oil in a medium sauté pan over medium heat, then add red onions along with a pinch of salt. Sauté the onion for about 4 minutes, until softened.
Add the chickpeas and sauté for an additional 5 minutes.
Add the prepared sauce to the chickpea mixture and cook for 1-3 more minutes, stirring occasionally, until the sauce cooks down and thickens.
To assemble, take one lettuce leaf and top with ½ cup of the chickpea mixture and grilled strawberries.
Garnish with cilantro and lime wedges.

Nutrition

Smoky Strawberry Gazpacho

Recipe by Manuel Villacorta, MS, RDN

PREP TIME: 15 minutes TOTAL TIME: 15 minutes

YIELD: 6 cups

Ingredients

1 pound strawberries, hulled
3 celery stalks, sliced
1 small red onion, sliced
1 cucumber, peeled and sliced
1 tablespoon minced garlic
1 cup 100% tomato juice
¼ cup red wine vinegar
¼ cup olive oil
1 teaspoon paprika
2 teaspoon sea salt

Instructions

Blend all the ingredients together in a high-powered blender until slightly chunky. The longer it sits, the more the flavors develop.

Nutrition

Mahi-Mahi Fish Tacos with Strawberry Salsa

Recipe by Manuel Villacorta, MS, RDN

YIELD: 4

Ingredients

STRAWBERRY SALSA

1 cup diced fresh strawberries
½ cup diced mango
¼ cup diced papaya
¼ cups diced pineapple
2 tablespoons diced red onion
2 tablespoons freshly squeezed lime juice
1 tablespoon chopped cilantro
1½ teaspoon rice vinegar
Salt and black pepper, to taste
Cayenne pepper, to taste

AVOCADO SOUR CREAM

¼ cup diced avocado
¼ cup sour cream
1 tablespoon freshly squeezed lemon juice
1½ teaspoon freshly squeezed lime juice

CHIPOTLE SOUR CREAM

½ cup sour cream
½ tablespoon chipotle in adobo
Salt and white pepper, to taste
Granulated garlic, to taste

MAHI-MAHI

1 pound mahi-mahi, cut into 2-ounce pieces
Salt and black pepper, to taste
1 teaspoon each: Ground cumin, ground coriander, and ancho chile powder

TO SERVE

8 (6-inch) corn tortillas, heated
8 (6-inch) flour tortillas, heated
2 cups shredded Napa cabbage

Instructions

TO MAKE STRAWBERRY SALSA:

Gently mix together all ingredients, and season with salt, pepper, and cayenne pepper.

TO MAKE AVOCADO SOUR CREAM

Blend all ingredients in a food processor or with a stick blender.

TO MAKE CHIPOTLE SOUR CREAM

Blend sour cream and chipotle in a food processor or with a stick blender, and season with salt, white pepper, and granulated garlic.

TO PREPARE MAHI-MAHI

Season mahi-mahi with salt, pepper, cumin, coriander, and ancho chile powder.
On a gas or charcoal grill, cook fish until it offers no resistance to the point of a small, sharp knife.
Place 1 corn tortilla on top of each flour tortilla. Top each corn tortilla with 1/4 cup cabbage, 2-ounce piece mahi-mahi, and ¼ cup Strawberry Salsa. Serve Avocado Sour Cream and Chipotle Sour Cream on the side.

Nutrition

Strawberry & Brussels Sprouts Flatbread

Recipe by Kristina LaRue, RDN, CSSD

PREP TIME: 10 minutes COOK TIME: 12 minutes TOTAL TIME: 22 minutes

YIELD: 2 servings

Ingredients

1 (4.4-ounce) naan flatbread
3 tablespoons Mascarpone cheese, softened
2 teaspoons strawberry preserves
½ cup shredded Brussels sprouts (2 large Brussels sprouts)
1 large strawberry, sliced
¼ cup crumbled goat cheese
1 teaspoon olive oil
Freshly ground pepper, to taste
1 teaspoon balsamic glaze, for garnish
2 fresh basil leaves, chopped for garnish

Instructions

Preheat oven to 400°F. Line the baking sheet with parchment paper, and place flatbread on the sheet.
In a small bowl, mix together mascarpone cheese and strawberry preserves. Spread strawberry cheese mixture evenly on flatbread.
Top flatbread with shredded Brussels sprouts, strawberry slices, and goat cheese. Drizzle with olive oil and season with freshly ground pepper.
Bake for 12 minutes. Allow to cool slightly. Drizzle with balsamic glaze and garnish with fresh basil. Slice flatbread into 4–8 pieces.

Nutrition

Ribs with Strawberry Brandy BBQ Sauce

Recipe by Chef Brian Malarkey

YIELD: 4 servings

Ingredients

STRAWBERRY BRANDY BBQ SAUCE

1 tablespoon olive oil
2 shallots, chopped
2 garlic cloves, crushed
1 jalapeño, seeds removed and chopped
2 pounds strawberries, cleaned and halved
1 cup brandy
2 tablespoons brown sugar
1 cup ketchup
1/3 cup strawberry jam
½ teaspoon Worcestershire sauce
1 cup water
Salt and pepper, to taste

RIBS

4 racks of baby back ribs, skinned with extra fat removed
Salt and pepper, to taste
½ cup apple juice, placed in a squirt bottle

Instructions

TO MAKE THE STRAWBERRY BRANDY BBQ SAUCE:

In a large sauce pot over medium heat, add the olive oil, shallots, garlic and jalapeño. Cook until they just start to caramelize.
Add the strawberries and brandy. Note: Be careful and stand back when adding alcohol to heat as it might flare up.
Cook until the alcohol has reduced by half and then add all remaining ingredients.
Turn the heat down and cook slowly for about 30 to 45 minutes until the strawberries are “broken down” and the flavors have really started to combine.
Once combined, remove from heat and use an immersion blender to blend until smooth. Use more water to adjust the consistency if needed. If you don’t have an immersion blender, you can pour in batches into a normal blender to combine.
Once cooled, pour into a container for storage. Good for up to 1 week in the refrigerator or up to 3 months in the freezer.

TO MAKE RIBS:

Preheat the grill, smoker, or oven to about 225°F.
Place ribs on a rack and sprinkle both sides liberally and evenly with salt and pepper.
Start cooking slowly, spraying with apple juice every 15 minutes to keep the ribs sweet and moist.
After about 1½ hours, start “basting” the Strawberry Brandy BBQ Sauce every 15 minutes. As the sauce contains sugar in it, we don’t want it to get too dark (burn), so if at any point it starts to get dark, simply cover the meat with aluminum foil.
Continue cooking for another 30 or so minutes, until the meat is tender and falling off the bone.

Nutrition

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

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.
Add water or vegetable broth to the pot and stir. Cover the pot and bring it to a boil.
Once boiling, reduce the heat and let it simmer on low for about 15 minutes, until the liquid is absorbed.
Remove from heat, season with salt, and stir. Set aside to cool for 10 minutes.
While the orzo cooks and cools, chop the strawberries, kale, and onion. Set aside.
Combine all dressing ingredients in a small bowl and whisk until completely combined.
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

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

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.
Pour the mixture into a bowl.
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

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

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.
In a small bowl, mix blue cheese and crushed walnuts until combined.
To prepare, lay ½ strawberry over the center of a ribbon of prosciutto, cavity side up. Wrap prosciutto around and over the front.
Place a dollop (½ teaspoon) of cheese mixture in the center of each strawberry half. Serve immediately.

Nutrition

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

Combine all ingredients in a blender or food processor and blend until smooth.
Store in an air-tight container for up to seven days.
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

Cashew Cream Stuffed Strawberries

Recipe by Whitney English, RDN

PREP TIME: 20 minutes TOTAL TIME: 20 minutes

Ingredients

½ cup raw cashews
4 Medjool dates, pitted
¼ cup water
1 teaspoon vanilla extract
¼ teaspoon salt
1 pound strawberries
1 tablespoon cocoa nibs, optional toppings
1 tablespoon hemp seeds, optional toppings
1 tablespoon chia seeds, optional toppings

Instructions

Place cashews in a small bowl. Pour boiling water over the cashews, covering them completely to “flash soak” for 10 minutes. Drain the cashews.
In a high-powered blender, add cashews, dates, water, vanilla, and salt. Blend until smooth.
Use a small paring knife to core the strawberries, so the insides are hollow.
Add the cashew cream to a frosting piping bag, or a plastic sandwich bag with the corner cut off.
Pipe the cashew cream into the strawberries.
Sprinkle cocoa nibs, hemp seeds, and chia seeds on top of the cashew cream (optional).

Notes

If the cashew mixture is too thick when blending, add more water, one tablespoon at a time.

Nutrition