Strawberry Pecan 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 this dish 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:

Chicken Bruschetta

Grilled Sweet Corn Salad

Green Beans with Shallots and Almonds

Salmon with Pineapple Mango Salsa

Skirt Steak with Scallion Salsa

Don’t miss a single delicious thing:

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