Crave Recipe

Toast almonds

Place sliced almonds in a dry skillet over medium heat. Stir frequently for 3–5 minutes until fragrant and lightly golden. Transfer to a plate to cool (they will keep toasty texture).

Prepare fruit and apple

Hull and quarter the strawberries. Cut fresh pineapple into 1/2-inch pieces. Core the tart apple and thinly slice or julienne; if desired, toss apple slices immediately with a little lime juice (about 1 teaspoon) to prevent browning.

Assemble salad

In a large mixing bowl, combine 6 cups mixed spring greens, cooled toasted almonds (reserve a small handful for garnish), 1 cup strawberries, 1 cup pineapple pieces, thinly sliced apple, 1 cup dried cranberries, and 3 oz crumbled bleu cheese. Gently toss to distribute ingredients evenly. Transfer to individual plates or a large serving bowl. Scatter reserved almonds and chopped chives or sliced green onion over the top as garnish.

Roast or simmer tomatillos (optional but recommended)

Preheat a skillet or broiler. For a brighter, slightly charred flavor, roast quartered tomatillos and halved jalapeño in a dry skillet over medium-high heat or broil on a sheet pan until softened and lightly charred, about 6–8 minutes, turning once. Alternatively, simmer tomatillos and jalapeño in 2–3 tablespoons water for 5–7 minutes until softened. Let cool slightly.

Blend dressing

In a blender or food processor, add roasted or softened tomatillos, jalapeño (use less if you prefer mild), 1/4 cup packed cilantro leaves, 2 tablespoons fresh lime juice, 3 tablespoons olive oil, 1 teaspoon honey, 1/4 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until mostly smooth. If the dressing is too thick, add cold water 1 tablespoon at a time (up to 2 tablespoons) to reach a pourable consistency. Taste and adjust seasoning with more salt, lime, or honey as needed.

Chill and serve

Transfer dressing to a jar and chill for at least 10 minutes to let flavors meld. Shake or whisk before serving. Serve dressing on the side and allow diners to dress the salad to taste (roughly 2–3 tablespoons per serving is a good guideline).