Strawberry Mint Salad with Chocolate Balsamic Dressing

Posted on June 28, 2011

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This week I found myself in a kitchen full of delicious fresh ingredients.  When presented with an opportunity like this I just have to try something new.  Several of the combinations I tried were really tasty, but this salad was the clear winner in every category.  It’s light, unusual, beautiful, easy to make, and almost dessert-like.  All that, and only five ingredients too!

  1. 1 pint fresh strawberries
  2. 1/4 cup tightly packed fresh mint
  3. 1 Tbsp grapeseed oil
  4. 1 Tbsp chocolate balsamic vinegar
  5. 1/4 cup sliced almonds

Tip: Grapeseed is a mild nutty oil, you could also use flax, sunflower, or safflower oil.

Tip: If you don’t have chocolate balsamic vinegar, try adding 1/4-1/2 tsp unsweetened cocoa powder to 1 Tbsp balsamic vinegar.

Rinse strawberries and quarter, removing the tops.  Toss with oil and vinegar, set aside.  Separate mint leaves from stems, tearing large leaves into bite-sized pieces.  Rinse and set aside, in a colander or on paper towel, to drain.  Heat a small frying pan over medium heat and add dry almonds in a single layer.  Stir the almonds occasionally, they will go from raw to slightly brown and fragrant very quickly.  Remove from heat just before you think they are done.  The pan’s residual heat will continue to cook them, and they burn easily.  Toss the mint with the strawberries until well coated.  Add the toasted almonds right before serving.  This salad will serve two as part of a meal, or four as a refreshing appetizer.

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Posted in: Cooking, Recipes