In salads, you will typically see strawberries paired with spinach. Not a fan of spinach or want something a little lighter?
You will love this strawberry salad paired with watercress and fresh peas. Add some toasted marcona almonds for a little crunch and toss some shards of parmesan on top for a salty bite. All splashed with a light, mustard and poppy seed dressing.
While I love fruit salads, in a savory salad, I want the fruit to give just a hint of sweetness. The strawberries do that perfectly here. But the peas and the parm and the mustardy vinaigrette keep the flavors focused on the savory element of this strawberry salad.
I love all the elements of this salad. The beautiful strawberries are sweet and soft. Poppy seeds and marcona almonds add some crunch. Peas add a savory sweetness. The parmesan shards lend a salty tang.
I love tossing a handful of microgreens into my salads. They are healthy, tasty and visually interesting. For this springtime salad, I used sunflower and beet shoots.
If you keep good food in your fridge, then you will eat good food.
- 4 cups of watercress, stems trimmed
- 1 cup of microgreens (pea shoots, beet shoots, sunflower shoots)
- 1 cup of fresh peas, cooked
- 2 cups of fresh strawberries, hulled halved or quartered
- ½ cup of Marcona almonds
- 1 ounce of Parmesan, shaved
- 2 Tablespoons of white balsamic vinegar
- 2 teaspoons of grainy mustard
- 1 teaspoon of poppy seeds
- 1 teaspoon of sugar
- ¼ cup of vegetable oil
- kosher salt & fresh cracked pepper to taste
- Place the almonds in a small, non stick frying pan over med-high heat.
- Heat, shaking the pan frequently, until the almonds are golden, a few minutes.
- Remove from the pan and let cool.
- Whisk the vinegar, poppy seeds, mustard, and sugar in a large bowl.
- Slowly whisk in the oil and season with salt and pepper.
- Add the watercress, strawberries, microgreens, peas and almonds.
- Toss to coat.
- Top with shaved parmesan.
If you ate today, thank a farmer!