Green salad with strawberry-mustard dressing

Name: Green salad with strawberry-mustard dressing
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2 Servings
Ingredients: 3.5 oz baby spinach; 1.75 oz arugula; 7 oz strawberries; 0.5 tsp mustard; 1 oz pistachios; 4 mini cucumbers; 0.5 lemon; 0.25 cup olive oil; 2 tsp honey; 1 tbsp poppy seed; 4 sprigs mint (for garnish); salt; pepper

Based on 8 ratings

Johanna

Test Kitchen Manager and Chef at Kitchen Stories

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

100 g	baby spinach
50 g	arugula
200 g	strawberries
½ tsp	mustard
30 g	pistachios
4	mini cucumbers
½	lemon
50 ml	olive oil
2 tsp	honey
1 tbsp	poppy seed
4 sprigs	mint (for garnish)
	salt
	pepper

Metric

Imperial

How-To Videos

Utensils

oven
baking sheet
knife
cutting board
citrus press
immersion blender
bowl (small)
bowl (large)

Nutrition per serving

Cal
497

Protein
6 g

Fat
46 g

Carb
13 g

Step 1/4
- 30 g pistachios
- oven
- baking sheet
Preheat the oven to 160°C/320°F and roast the pistachios for 5 – 8 min.
Step 2/4
- 4 mini cucumbers
- 150 g strawberries
- knife
- cutting board
Wash mini cucumbers and strawberries. Cut both into thin slices. Chop pistachios.
Step 3/4
- ½ lemon
- 50 g strawberries
- ½ tsp mustard
- 50 ml olive oil
- 2 tsp honey
- 1 tbsp poppy seed
- salt
- pepper
- citrus press
- immersion blender
- bowl (small)
For the dressing, zest and juice the lemon. Using an immersion blender, blend the remaining strawberries with mustard, lemon zest and juice, olive oil, honey, salt, and pepper. Add poppy seeds and mix well with a spoon.
Step 4/4
- 100 g baby spinach
- 50 g arugula
- 4 sprigs mint (for garnish)
- bowl (large)
Add baby spinach, arugula, pistachios, cucumbers, and strawberries to a bowl. Mix well, top with the dressing, and garnish with fresh mint. Enjoy!