Easy Asian Strawberry Salad

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Looking for a fresh and flavorful way to enjoy strawberries? This Asian Strawberry Salad is a vibrant mix of crisp veggies and juicy strawberries tossed in a sweet and tangy Asian-style dressing. Whether you’re prepping for a summer cookout, a light lunch, or a refreshing side dish, this easy strawberry salad is a colorful crowd-pleaser that comes together in minutes.

Why You’ll Love This Asian Strawberry Salad

• Fresh and fruity: Strawberries bring natural sweetness that pairs beautifully with the savory dressing.
• Quick to make: Toss it together in less than 15 minutes!
• Perfect for summer: Light, crisp, and ideal for warm weather meals.

Ingredients for Strawberry Salad

• 2 heads Romaine hearts, chopped
• 4 Green onions, sliced
• 1/2 cup Walnuts, chopped
• 1 tablespoon Sugar
• 1/2 teaspoon Cayenne
• 1 cup Strawberries, raspberries, or blackberries
• 1/2 cup Parmesan or goat cheese

Asian-Inspired Salad Dressing Recipe

• 1/2 cup Olive oil
• 1/4 cup Rice Vinegar
• 1 tablespoon soy sauce
• 1 tablespoon Dijon Mustard
• 1 clove Garlic, pressed or finely chopped
• 2 tablespoons Sugar
• 1/2 teaspoon Salt and pepper
• 1 Shallot, diced

How to Make an Asian Chopped Salad with Strawberries

Make the dressing: In a small bowl or jar, whisk together all the dressing ingredients until well combined. Set aside.

Prep the salad ingredients: Start by chopping up a head of romaine lettuce and slicing up four green onions. Chop up a half a cup of your nuts.

Toss the nuts in a small pan on low heat and sprinkle a teaspoon of plain, old white sugar on top. If you like some heat in your food sprinkle some cayenne pepper in too. Stir occasionally for 5-6 minutes and then pour onto a plate to cool.

Assemble the salad: In a large bowl, combine chopped romaine, cucumber, strawberries, cheese, and green onions.

Toss and serve: Drizzle the dressing over the salad and toss until everything is evenly coated. Top with wonton strips or chopped peanuts for a bit of crunch.

Refrigerate until ready to eat. Toss with the dressing right before serving. Serve with Parmesan cheese or goat cheese. Both are delish. I serve on the side so picky people like my husband can avoid the goat cheese.

💡 Tips for the Best Strawberry Salad

• Add grilled chicken, shrimp, or tofu to make it a complete meal.
• Use ripe, sweet strawberries for maximum flavor.
• Slice everything thinly and evenly for the best texture.
• Toss salad right before serving to avoid sogginess.

🧊 How to Store Leftovers

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. If you expect leftovers, keep the dressing separate and only mix what you plan to eat. This helps prevent the lettuce and strawberries from becoming soggy.

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Asian Chopped Salad with Berries

This Asian Chopped Salad with berries recipe is full of sweet and spice with just enough tanginess thanks to the combinations of strawberries, spicy walnuts, and a mustard vinaigrette. 

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Course: Salad

Cuisine: Asian

Keyword: Chopped Salad

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 Servings

Ingredients

Salad

• 2 heads Romaine hearts chopped
• 4 Green onions sliced
• 1/2 cup Walnuts or Pecans
• 1 tablespoon Sugar
• 1/2 teaspoon Cayenne
• 1 cup Strawberries, raspberries, or blackberries
• 1/2 cup Parmesan or goat cheese

Dressing

• 1/2 cup Olive oil
• 1/4 cup Rice Vinegar
• 1 tablespoon soy sauce
• 1 tablespoon Dijon Mustard
• 1 clove Garlic, pressed or finely chopped
• 2 tablespoons Sugar
• 1/2 teaspoon Salt and pepper
• 1 Shallot, diced

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Instructions

• Place the chopped lettuce and green onions in a large serving bowl.
• In a small pan over a low heat, put the walnuts with the sugar and cayenne pepper. Stir and heat for 5-6 minutes till toasted and sugar is all on the nuts.
• Mix together the dressing ingredients in a closable jar. Chill until ready to serve.
• Slice the strawberries or place whole berries into the salad. Top with the toasted nuts. Refrigerate salad until ready to serve.
• Before serving toss with the dressing and top with the cheese.

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Leah

A working mom of two very active teenagers. My husband and I gave up running the 80-cow dairy farm that also included a couple of hundred acres of corn and soybeans to both work to support the agricultural industry. We still have about 20 head of dairy heifers and cows to help my kids appreciate the effort it takes to raise livestock. I consider myself a foodie as I love cooking and experimenting with recipes. My family just wishes I would make the same thing twice. Find my other blog, FarmWifeDrinks.com for all things cocktails.

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