What instantly makes us think of spring? Rhubarb! A rhubarb and strawberry combination is a no-brainer for spring. Toss in some mint make this strawberry rhubarb salad with mint and you have the most delicious spring salad you have ever eaten.

Tips:

• The strawberries and rhubarb are the star of the show in this dish with the greens and herbs being more of an accompaniment. So, expect that ratio in this salad.
• Don’t leave the stove when toasting the sliced almonds – they burn quickly!
• The liquid from the rhubarb is used as part of the dressing, but if you prefer more, finish the entire salad with more olive oil and freshly squeezed lemon juice.

Ingredients

• 2 cups thinly sliced rhubarb
• 2 tablespoons granulated sugar
• 2 tablespoons freshly squeezed orange juice
• ½ cup sliced almonds
• 1-pound strawberries, hulled and quartered
• 1 cup spring mix
• ¼ cup torn fresh mint leaves

Step-by-Step Instructions

Combine rhubarb, sugar and orange juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, 25-30 minutes.

Meanwhile, toast the almonds by placing them in a dry skillet over medium heat. Stir the almonds often with a wooden spoon until they are golden brown and fragrant, about 4-5 minutes. Pour the almonds onto a plate when finished and set aside.

Add the strawberries, spring mix and mint leaves to the rhubarb and gently toss to combine. Finish with toasted almonds.

Recipe From: Spring 2023 Issue #10

MORE RECIPES FROM ERIN:

• Lavender Lemon Sun Tea
• Asparagus and Couscous Salad with Lemon Vinaigrette
• Roasted Potato Salad with Herb Vinaigrette