Strawberry Pecan Salad
“Fresh fresh fresh” is the best way to describe this refreshing salad.
The first ingredient of a great summer party is people! That’s why TABLE was so excited when Marvista Design + Build decided to invite their favorite clients to a summer soiree at their Squirrel Hill showroom, alongside sponsors Cambria Stone, Tisdel Sub Zero Wolf, Don’s Appliances, and TABLE Magazine.
Chef Brandie Lamb journeyed to Pittsburgh from her Cincinnati home, bringing her expertise as a Tisdel SubZero Wolf chef to the proceedings. She joined forces with Pittsburgh caterer Elegant Edge’s owner Judah Cowen to develop a light, bright Kosher menu.
Just before the guests gathered, Chef Brandie showed us how each dish was made. Photographer Dave Bryce and our publisher Justin Matase captured the deliciousness…and the party came alive just after.
Enjoy these dishes at a summer gathering of your own design!
Strawberry Pecan Salad
Ingredients
3 cups green spring mix
¼ cup candied pecans
½ cup quartered strawberries
1/4 cup sliced red onion
1/4 cup sliced avocado
1 sliced avocado
1/3 cup balsamic vinaigrette
Instructions
Add all ingredients and mix gently.
Photography by Dave Bryce / Styling by Justin Matase / Venue by Marvista Design + Build
Try more great summer dishes from our party at Marvista Design + Build:
Green Beans with Shallots and Almonds
Salmon with Pineapple Mango Salsa
Skirt Steak with Scallion Salsa
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Writer Stephen Treffinger shares the story behind his book, James Huniford: At Home. Photo by Matthew Willams.