Description
A bright and refreshing Easter Salad featuring toasted slivered almonds, fresh spring greens, sweet strawberries, and tangy goat cheese, all tossed in a homemade lemon honey vinaigrette. Perfect for a light and flavorful springtime meal or side dish.
Ingredients
Scale
Nuts
- 1 cup slivered almonds
Salad
- 12 ounces mixed spring greens
- 16 ounces strawberries, washed, hulled, and sliced
- 4 ounces crumbled goat cheese
Dressing
- 1/2 cup sunflower oil
- 5 tablespoons lemon juice
- 2 tablespoons honey
- 1/4 teaspoon sea salt
- Freshly ground black pepper, to taste
Instructions
- Toast Almonds: Preheat your oven to 350°F (175°C). Spread the slivered almonds evenly on a baking sheet and toast them in the oven for 5 to 7 minutes, or until they turn golden brown. Keep a close eye to prevent burning, then set aside to cool.
- Prepare Dressing: In a mason jar or a small bowl, combine sunflower oil, lemon juice, honey, sea salt, and freshly ground black pepper. Seal the jar or whisk vigorously until the ingredients are fully blended and the dressing is smooth.
- Assemble Salad: In a large salad bowl, start by layering the mixed spring greens. Next, add the sliced strawberries on top, followed by the toasted almonds. Finally, sprinkle the crumbled goat cheese evenly over the salad.
- Dress and Toss: Just before serving, drizzle the Lemon Honey Vinaigrette over the salad. Toss gently to ensure the salad is evenly coated with the dressing while keeping the ingredients fresh and vibrant.
Notes
- For extra crunch, you can substitute or add toasted pecans or walnuts.
- Use fresh, ripe strawberries for the best flavor and sweetness.
- The vinaigrette can be made ahead and stored in the refrigerator for up to 3 days.
- If preferred, substitute goat cheese with feta or blue cheese for different taste profiles.
- Adjust honey amount in dressing to your desired sweetness level.
