15 min
15 min
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This strawberry salad is absolutely perfect for this summer season. A bright and color salad loaded juicy and jumbo strawberries, tangy feta cheese, freshly roasted hazelnuts, aromatic basil, and a gorgeous balsamic lime vinaigrette. Using the market’s freshest leaves and your favorite mustard greens, make this glorious salad.
Jar
Cutting board
Knife
Pan
Salad bowl
Cut the strawberries in half.
Take a diamond cut on the cucumber.
On a pan toast your hazelnuts for 3 minutes and remove from heat, allow to cool. Chop into smaller piece once cool.
Julienne cut your basil.
Using your hands, crumble feta into big pieces.
For a vinaigrette, in a jar add balsamic vinegar, lime juice, honey, olive oil, and sea salt. Shake.
In a big bowl, add the strawberries and cucumber to the bowl. Pour in a quarter of the vinaigrette.
Add the mustard greens and basil to the bowl. Add in the remainder of the dressing. Toss.
Salt to taste. Once all the leaves are dressed, add the crushed toasted hazelnuts and chunky pieces of feta.
Toss lightly and plate. Finish with basil leaves and hemp seeds.
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