As soon as most people hear the word salad, typically one of two things come to mind: greens or mayonnaise. Well surprise! The salad has neither. It is just plain different and just plain good. Strawberry Salad is yet another way to utilize the bounty of June’s fresh berries. Not many may say they have had a strawberry salad, but more than likely those who have love it! High in antioxidants, low-fat, low salt, it is a healthy change of pace. Served well-chilled, it is refreshing and delicious!
1 pound fresh strawberries, washed, hulled, and quartered.
2 tablespoons sliced almonds
1 tablespoon finely snipped fresh chives
1 tablespoon chopped fresh dill
½ teaspoon freshly cracked black pepper
½ teaspoon salt (optional)
Gently mix the above ingredients.
3-tablespoon good quality olive oil
1 tablespoon raspberry balsamic vinegar
2 teaspoons Dijon mustard
Whisk dressing ingredients together until well blended. Drizzle over berry mixture.
Add fresh edible flowers. Pansy, Viola, Wood Violet, and Nasturtium all have edible blossoms.
This is so good freshly made, or chilled. If chilling the salad prior to serving add blossoms when ready to serve.