The Season of Sensational Salads

This Fresh Salad with Grilled Strawberries and Celery, Berries and Burrata, for example, combines celery with other fresh, warm-weather favorites like strawberries, blackberries, blueberries and raspberries on a bed of arugula – topped with a sweet, citrusy dressing – for a refreshing, nourishing lunch or dinner.

Or for an Asian twist, try this Thai Lime Chicken Salad, which features celery, carrots, cucumber and poached chicken breast over a Jasmine rice base with an Asian-inspired dressing that brings a touch of heat to the table.

Find more recipes for salad season and beyond at

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Fresh Salad with Grilled Strawberries and Celery, Berries and Burrata

Recipe courtesy of Marie Reginato on behalf of Duda Farm Fresh Foods

Servings: 2

Salad:

• 4 sticks Dandy Celery, divided
• 4 strawberries, cut in half
• 1 handful blackberries
• blueberries
• raspberries
• 1 medium burrata ball, cut in half
• 3 cups arugula
• 1 handful hemp seeds

Dressing:

• 3 tablespoons orange juice
• 2 tablespoons lemon juice
• 1 1/2 tablespoons Dijon mustard
• 1 tablespoon honey or maple syrup
• 3 tablespoons olive oil
• 1 pinch sea salt

1. Using grill pan or directly on grill, cook two celery sticks and strawberries until soft with grill marks on either side.
2. While celery and strawberries grill, make dressing. In jar, mix orange juice, lemon juice, Dijon mustard, honey, olive oil and salt.
3. Cut grilled and remaining raw celery sticks at angle into 1/4-inch pieces.
4. In mixing bowl, toss celery, strawberries, blackberries, blueberries, raspberries, burrata, arugula and hemp seeds with dressing. Mix well.

Thai Lime Chicken Salad

Servings: 4

• 4 stalks Dandy Celery, sliced on bias
• 1 cucumber, split, seeded and sliced on bias
• 2 carrots, peeled and julienned
• 2 cups Jasmine rice, cooked and cooled slightly
• 1 bunch scallions, green section finely chopped and white ends julienned
• 2 cups poached chicken breast, shredded
• 3 tablespoons avocado seed oil
• 3 tablespoons rice vinegar
• 1 tablespoon palm sugar
• 2 tablespoons toasted sesame oil
• 2 tablespoons lime juice
• 2 tablespoons tamari
• 1 tablespoon fish sauce
• 1/2 teaspoon crushed chili flakes (optional)
• salt, to taste
• pepper, to taste
• 1 cup roasted peanuts or cashews, crushed
• 1 cup fresh cilantro sprigs
• 4 lime wedges

1. In medium bowl, combine celery, cucumbers, carrots, cooked rice, scallions and shredded chicken.
2. In another bowl, whisk avocado seed oil, rice vinegar, palm sugar, sesame oil, lime juice, tamari, fish sauce and chili flakes, if desired, until sugar is dissolved. Adjust seasoning with salt and pepper, to taste.
3. Pour mixture over celery and shredded chicken mixture; toss to mix.
4. To serve, portion out salad and top with crushed nuts, cilantro sprigs and lime wedges.