Summer is the time to celebrate locally grown produce. Strawberries take on a whole new personality when they are grown close by. The berries, with their deep red flesh burst in your mouth with flavor. Evoking picnics by the lake, bare feet and sweet fragrant breezes, local strawberries are truly a summer indulgence.
As we move into August, salads can become the focal point of the meal. Heavier foods are no longer appealing as the long, warm days ask us for a refreshing meal. Strawberries are a wonderful addition to greens. Combined with a raw strawberry vinaigrette and almond brittle for an extra textural crunch, this salad will easily take center stage. This recipe will require advanced prep time for the almond brittle.
- 8 medium Strawberries
- 1 C Olive Oil
- 1/4 C Agave
- 2 Lemons, juiced
Place all ingredients in Vitamix an blend until smooth and emulsified. Makes 1.2 Cups.
- 1 C almonds, soaked for at least 6 hours
- 1.5 T Cinnamon
- 1.5 T Ginger
- pinch of Cayenne
- 2 – 3 T Maple Syrup*
Drain almonds and pat dry. Place all ingredients in food processor. Process until well ground but some larger chunks still exist. If you need more moisture to hold together, add the extra maple syrup. Flatten out on a teflex sheet. Dehydrate for 8 hours or until brittle is very dry. Handle carefully.Carefully break into pieces.
- 4 C Greens (of of choice)
- Strawberry Vinaigrette
- 16 Strawberries – halved
Place salad in center of plate. Surround with sliced strawberries. Drizzle vinaigrette on salad, top with crumbled almond brittle. Serves 4.
*Maple Syrup is not considered to be raw but is used by many raw chefs for textural reasons.