Strawberry Vinaigrette and Spring Salad
Strawberry Vinaigrette:
Makes: 1 ½ cups/350ml
Total Time: 5 minutes
Stores for 1 week
Spring Salad with Maple Spiced Almonds:
Serves: 4-5
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Appetizer, Lunch, Main Course, Salad, Side Dish
Ingredients
- 1 ½ cups/225g fresh strawberries
- 3 tbsp/45ml red wine vinegar
- 4 tbsp/60ml olive oil
- 1 tbsp/15ml maple syrup
- 1 tsp/5ml dijon mustard
- 1 tsp/2g ground coriander
- ½ tsp/3g salt
- ½ tsp/1g ground black pepper
- 4 oz/115g baby/spring greens (washed and drained)
- 1-2/115 g mini cucumbers (sliced (or ½ English cucumber))
- 5-6/115 g radishes (sliced)
- 4 oz/115g snap peas (chopped)
- 4-5 strawberries (sliced)
- ¼ cup/60ml strawberry vinaigrette
- ¼ cup/60ml maple syrup
- 1 tbsp/15ml coconut oil
- 1 cup/100g toasted sliced almonds (blanched or unblanched)
- ½ tsp/3g salt
- 1/8 tsp ground cayenne
Instructions
- Wash and dry strawberries, trim leaves and cut in halves or quarters.
- Combine all ingredients in a blender and puree until smooth.
- Taste and adjust sweetness and salt. For an extra smooth dressing, pass through a fine mesh sieve to remove seeds.
- Store sealed in the fridge for up to 1 week.
- Have a pan lined with parchment set aside to turn out the almonds on to.
- Add the maple syrup and coconut oil to a saucepan. Cook over medium heat, stirring gently to combine the oil and maple syrup.
- Bring to a low boil, swirling occasionally. Cook at a boil for 2 minutes without stirring until the bubbles are thicker and slower. The colour will not change significantly.
- Remove from heat and stir in the salt, cayenne, and toasted sliced almonds. Stir until completely coated.
- Turn out on to parchment and flatten with a spatula. Allow to cool completely then break up into chunks. Can be stored in an air tight container at room temperature for up to 10 days.
- Wash and slice the radishes and cucumbers into 1/4”/6mm or thinner slices. Slice strawberries.
- Remove the ends of the snap peas and any really stiff strings. Slice into ½”/12mm cross sections.
- Layer baby greens with sliced vegetables and strawberries. Toss with 3-4 tbsp/45-60ml dressing and garnish with spiced almond clusters.
Notes
Fresh strawberries: Fresh strawberries will provide the best consistency. Frozen strawberries can be used (defrosted before blending), but is more prone to separating. If it does, whisk before using.
Maple syrup: Maple syrup can replaced with honey for a non-vegan version. For a sweeter dressing, use up to 2 tbsp/60ml.
Mustard: Mustard acts as an emulsifier in this vinaigrette and provides a savoury/umami note to balance out the sweetness of the strawberries.
Texture/taste Notes: A sweet vinaigrette made with fresh strawberries and balanced with umami flavors to top a spring green salad with maple spiced almonds. An easy dressing that’s great on all kinds of salads for a sweet kick. This spring salad with baby greens is a light side dish with lots of spring and early summer vegetables including snap peas and cucumbers all topped with lightly spicy maple almond clusters. Make a double or triple batch of the easy maple almonds to use on salads or just as a snack. Recipe and images can be divided into two posts (vinaigrette and salad with almonds) if desired. Ingredient images include multiple options of different components.
Cucumbers: Any variety of edible skin cucumber can be used. Mini or Persian cucumbers are best, but also Armenian varieties or even lemon cucumbers.
Snap peas: For best flavor, use peas with really thick, well developed pods rather than the thinner pods where the interior peas haven’t developed yet.
Baby greens: Any kind of spring mix can be used. Also excellent with arugula.