I stubled upon fresh strawberries at the market last weekend. I realize these are not locally grown as we are not that much into spring yet, however, I couldn’t resist. We had them for dessert on Saturday with a few drops of lime juice, and on Sunday… On Sunday, it came to me that I have to prepare them as a salad, with roasted pistachos: slightly sweet, a bit sour, with a touch of savory.
Ingredients for 2 servings:
two handfuls of fresh baby leaf vegetables (ruccola, beet, spinach, etc.)
one handful of strawberries (approx. 150g), quartered
2 tablespoons of roasted, unsalted pistachos
1/2 teaspoon of balsamic vinegar (of Modena)
for the dressing:
1 teaspoon of honey
1 tablespoon of lime juice
1-2 tablespoons of olive oil
- At first, carefully mix the strawberries with balsamic vinegar and set aside to marinate. This step is important, because balsamic vinegar enhances the rich flavor of strawberries without making them sour or „vinegary”.
- Wash the green leaves and put them in two salad bowls.
- Mix the ingredients for the dressing in a small bowl of glass.
- Arrange the strawberry slices and the pistachos on the salad beds, sprinkle with the dressing, serve and enjoy! 🙂
This is a heavenly and very simple salad: perfect for a starter, or just to relieve your craving for a little fresh and colorful!
Just for traditions’ sake: there are about 10g carbs/serving in this salad. However, I wouldn’t waste my energy on keeping track. 🙂
Audrey @ Unconventional Baker says
Balsamic strawberries and pistachios are two of my favorite things 🙂 What a gorgeous salad! <3
Thanks Audrey! I guess the love of pistachos we have in common. 😀 Can't wait to try one of your creations with pistachos and rose water… 😉