Search
Green salad with strawberry-mustard dressing

Green salad with strawberry-mustard dressing

Based on 10 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
15
min.
Preparation
8
min.
Baking
0
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

Utensils

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

How-To Videos

How to preserve fresh herbs

How to prepare berries

How to zest citrus fruits

How to toast nuts

Nutrition per serving

Cal
497
Protein
6 g
Fat
46 g
Carb
13 g

  • Step 1/4

    Preheat the oven to 160°C/320°F and roast the pistachios for 5 – 8 min.
    • 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

    Wash mini cucumbers and strawberries. Cut both into thin slices. Chop pistachios.
    • 4 mini cucumbers
    • 150 g strawberries
    • knife
    • cutting board

    Wash mini cucumbers and strawberries. Cut both into thin slices. Chop pistachios.

  • Step 3/4

    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.
    • 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

    Add baby spinach, arugula, pistachios, cucumbers, and strawberries to a bowl. Mix well, top with the dressing, and garnish with fresh mint. Enjoy!
    • 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!

More delicious ideas for you

Connect

Get the app!

Apple App StoreGoogle Play

Join

Find

Change language

Made with love in Berlin

AJNS New Media GmbH | Storkower Straße 115 | 10407 Berlin | Phone: +49 (0)30 695 182 91 | Email: hello@kitchenstories.de
Represented by Mengting Gao & Verena Hubertz
Kitchen Stories is supported by product placement