Strawberries and almonds are one of my favorite combinations. This summer salad is topped with quartered strawberries, almonds, and drizzled with a strawberry balsamic vinaigrette. It also comes together quickly, in less than 15 minutes. Use your favorite lettuce as the base for this salad. My CSA box came with romaine and red leaf lettuce.
If your strawberries aren’t sweet enough, add a pinch of sugar or drizzle of honey when blending together the dressing.
1 cup strawberries, hulled
2 teaspoons olive oil
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
4 cups torn mixed lettuce
1 cup strawberries, hulled and quartered
1/2 cup almonds (toasted, smoked, or sliced)
Place strawberries, olive oil, mustard, and balsamic vinegar in blender. Puree until smooth, 10-20 seconds. Refrigerate until needed.
Divide lettuce among 4 plates. Top with quartered strawberries and almonds. Drizzle with dressing.