This is a bright, light salad from Bon Appetit magazine that is fantastic to serve as a healthy dessert (and one that isn’t full of nut flour – hooray!). I brought it to a Mother’s Day brunch back in the spring and it was a big hit!
Strawberry-Rhubarb Salad with Mint and Hazelnuts, modified from Bon Appetit recipe
- ½ cup blanched hazelnuts
- 2 rhubarb stalks, thinly sliced on the diagonal
- 2 tablespoons maple syrup (I know, I know – added sugar, but you really need it to balance the sourness of the rhubarb)
- 1 tablespoon fresh orange juice
- 1 tablespoon fresh lemon juice
- 2 pounds strawberries, hulled, quartered
- ¼ cup torn fresh mint leaves
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then chop.
Meanwhile, toss rhubarb, maple syrup, orange juice, and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes. Toss with strawberries, mint, and hazelnuts. If you’re ok with dairy, this is great with fresh whipped cream from grass-fed cows.