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Strawberry Salad

Salad sceptics, step this way. Sweet strawberries, tangy green grapes, luscious melon, tart kiwi and creamy avocado cavort among Boston lettuce leaves; all dressed up in a zesty raspberry vinaigrette. The candied almonds are the final inducement for the produce avoiders in your midst.

Perfect as a starter or side dish for spring and summer party menus, it’ll be the hit of any potluck. 

Ingredients

Scale

For the Raspberry Dressing with Poppy & Sesame Seeds 

  • 60 ml or ¼ c olive oil
  • 30 ml or 2 tbsp raspberry red wine vinegar
  • 12 g or 1 tbsp sugar
  • ½ tsp fine sea salt
  • 2 tsp each of poppy and sesame seeds

For the Candied Almonds

  • 8 oz slivered almonds
  • 50 g or ¼ c brown sugar

For the Salad

  • 166 g or 1 c strawberries, sliced
  • 160 g or 1 c cantaloupe, cubed
  • 92 g or 1 c seedless green grapes
  • 180 g or 1 c kiwi, cubed
  • 150 g or 1 c avocado, cubed
  • 163 g or Boston Lettuce, torn into bite-sized pieces (1 head
  • 50 g or ½ c Candied Almonds

Instructions

Make the Candied Almonds

  1. Line a rimmed baking sheet with parchment paper.
  2. In a medium skillet over medium heat, sauté the almonds and brown sugar until the sugar melts and sticks to almonds in clumps (5 minutes). Spread on the prepared rimmed baking sheet and break into pieces when cool.

Make the Dressing and Assemble the Salad

  1. In a small bowl, whisk together the ingredients for Raspberry Dressing with Poppy & Sesame Seeds. 
  2. In a large glass bowl, combine the Boston lettuce leaves with the fruit. Just before serving, toss with the dressing. Sprinkle with the candied almonds.
  • Author: Helen Kain