Salada De Morango Recipe

Prepare strawberries

Rinse 4 cups fresh strawberries under cold water. Hull and slice strawberries into halves or quarters depending on size so you have about 4 cups sliced. Pat dry on paper towels.

Prepare greens and vegetables

Wash and spin-dry 6 cups mixed salad greens. Peel (if desired) and thinly slice 1 cucumber into half-moons to yield about 1 cup. Thinly slice 1 small red onion and separate into rings; measure 1/4 cup. Place greens in a large serving bowl and gently toss to combine.

Toast almonds

Heat a small dry skillet over medium heat. Add 1/2 cup sliced almonds and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Remove from heat and transfer to a plate to cool so they do not continue to brown in the hot pan.

Assemble salad

Add the sliced strawberries, cucumber, and red onion to the bowl of greens. Sprinkle 3/4 cup crumbled goat cheese or feta over the top. Just before serving, add the toasted sliced almonds.

Make purée (if not using pre-made)

If you don't already have 1 cup strawberry purée, reserve 1/2 cup of the sliced strawberries and place them in a blender or food processor. Blend until smooth, about 20–30 seconds. If needed, press through a fine mesh sieve for a smoother dressing.

Emulsify dressing

In a medium bowl or jar combine 1 cup strawberry purée, 2 tablespoons apple cider vinegar, 1 1/2 tablespoons honey, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk together while slowly streaming in 1/4 cup extra-virgin olive oil until the dressing emulsifies and becomes slightly glossy. Taste and adjust seasoning—add more honey for sweetness or vinegar for brightness.

Dress the salad

Just before serving, drizzle about half the vinaigrette over the assembled salad and toss gently to coat the greens and fruit evenly. Serve remaining vinaigrette on the side for guests to add more as desired.