I have a confession to make. I bought strawberries that were not local for my latest recipe. For those of you who don't realize, I do try to use local, fresh, organic ingredients in all of my blogs. At least for the starring roles anyway (my feature ingredient). The truth is that I love strawberry salad and I just had to have it once more this summer. So that's what I did. I would recommend that you make this salad in June or July when local strawberries are abundant here in Nova Scotia. However, for now, my apologies to Nova Scotia strawberries, and I hope you will like this salad!
Strawberry Salad
6 cups of organic mesclun mix (or other salad greens)
1 cup of toasted almonds
2 cups organic strawberries, sliced
3 tbsp olive oil
1 tbsp honey
1 tbsp apple cider vinegar
juice from half an organic lemon
Toast the almonds on a baking sheet at 350 degrees for 5 minutes. Flip them over and continue to toast for another 5 minutes. Set the almonds aside to cool.
Place greens and strawberries in a bowl and mix. Whisk together the oil, honey, vinegar and lemon juice. Drizzle the dressing on the salad and top with almonds. Enjoy!
