With my overabundance of luscious strawberries, I wanted to try something new, something spectacular, something worthy of such fresh and sweet strawberries.
I made a salad.
But not your ordinary run-of-the-mill salad, I made a Thai salad with a little spicy kick to it. It’s got the tasty flavors associated with Thai food, but with the addition of strawberries, it’s entirely new and refreshingly different.
Thai Salad with Strawberries
Serves 4
1 pint strawberries
1/2 pound Bloomsdale spinach or other fresh small leaf variety
1/4 cup pine nuts
2 tablespoons lime juice, about one lime
1 tablespoon soy sauce
1 tablespoon brown sugar
1/2 teaspoon chili garlic sauce
2 small green onions, minced
A few sprigs of fresh cilantro, minced
Wash and hull the strawberries, cut into 3/8″ cubes and set aside. Toast the pine nuts in a dry skillet over medium heat, stirring often until light golden or in an 350 degree oven on a baking sheet for about 10 minutes, shaking halfway through.
Combine the lime juice, soy sauce, sugar, chili garlic sauce, green onions and cilantro in a bowl and whisk together. Divide the spinach between the plates. Add the strawberries to the bowl of dressing and toss, then spoon on top of the spinach. Sprinkle with the pine nuts and serve immediately.
This combination of ingredients excites me.
I can’t wait to try this salad.
this looks utterly amazing! great idea!!!!
thanks! /F/T
Thanks, glad you all like it!
Yup, it’s looks very healthy and good!
I like the colour combination, so tempting :)
Yummmy!
This looks beautiful. I can’t wait ’til my local farmer’s market opens in May- it’s still a little early for much local produce around here.
Thanks everyone for the nice comments!
Lisa – I was surprised that the strawberry stand had already opened for the season in mid-March. There’s a few farmer’s markets around here that are open year around. And then a few more will also open in May – can’t wait for the spring and summer bounty!
Ooh! that does look inviting and so fresh indeed!