Description
A refreshing salad combining sweet strawberries and tangy rhubarb, perfect for summer gatherings.
Ingredients
Scale
- 3 rhubarb stalks
- 2 tablespoons pure maple syrup
- 1 small orange, zested
- 1 tablespoon freshly squeezed orange juice
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup almonds
- 1/4 cup hazelnuts
- 1 pound fresh strawberries
- 1 pound peaches (about 3 medium peaches)
- 1/4 cup mint leaves, thinly slivered
- 1/4 cup basil leaves, thinly slivered
Instructions
- Slice the ends off the rhubarb stalks and finely dice them into bite-sized pieces, wearing gloves.
- Toss the diced rhubarb with maple syrup, orange zest, orange juice, and lemon juice in a large bowl and marinate in the fridge for 30 to 60 minutes.
- Preheat your oven to 350°F (177°C) and toast the hazelnuts and almonds on a baking sheet for 8-10 minutes.
- De-stem the strawberries and slice them into quarters; slice the peaches into wedges.
- Toss the strawberries, peaches, slivered mint and basil, and toasted nuts with the marinated rhubarb, adjusting seasonings to taste.
Notes
For best results, allow the marinated rhubarb to rest overnight for maximum flavor. Watch the nuts closely while toasting as they burn easily.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan, strawberry, rhubarb, salad, healthy, summer, refreshing
