MyNutriCounter / Strawberry and Pecan Salad



100g/3.5oz strawberries, cut into thin slices

100g/3.5oz grapes, sliced into thin discs

50g/2oz pecans

20g/0.75oz coconut sugar

50g/2oz red onion, thinly sliced

75g/2.75oz mesclun greens 15ml/0.5fl oz balsamic vinegar

45ml/1.5fl oz olive oil

1/2 tsp. salt

1/4 tsp crushed black peppercorns

14g/0.5oz mint leaves


  1. Combine coconut sugar and pecans in a non-stick pan over low heat. Stir until sugar is completely dissolved.
  2. Transfer candied pecans to a plate lined with parchment paper to cool.
  3. In a bowl, whisk together olive oil, balsamic vinegar, salt, pepper, and mint leaves.
  4. Toss in mesclun greens, strawberries, grapes, and red onions.
  5. Top salad with candied pecans.



Update Message: This recipe not only looks fantastic, but it is fantastic for you in many ways.

Tags: vegetarian, recipes, vegan, gluten-free, dairy-free, lunch, Starters

Revision: 1