Strawberry Matcha Salad Recipe

Line a baking sheet with parchment paper. In a small nonstick skillet or saucepan, combine sugar and water over medium heat and stir until sugar dissolves and mixture starts to simmer.

Add macadamia nuts and continue to cook, stirring frequently, until the liquid thickens and coats the nuts with a glossy syrup, about 3–4 minutes.

Sprinkle sea salt over the nuts, then immediately transfer the nuts to the prepared baking sheet, separating them with a fork or spoon so they do not clump. Let cool completely (about 15–20 minutes); they will harden as they cool.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, matcha powder, sugar and a pinch of salt until evenly combined.

Cut the cold butter into the dry ingredients with a pastry cutter or fingertip rub until mixture resembles coarse crumbs. Add egg white and mix until a rough dough forms; it should be slightly sticky but workable. If too dry, add a teaspoon of cold water.

Turn dough onto a lightly floured surface and roll very thin (about 1/16 inch). Using a cookie cutter or a knife, cut into 6 round or irregular crisp shapes.

Transfer crisps to the prepared baking sheet and bake 8–10 minutes, until edges are set and just beginning to brown. Watch closely because thin crisps brown quickly. Let cool on the sheet; they will crisp further as they cool.

Place 1 cup quartered strawberries, red wine vinegar, honey (or agave), Dijon mustard, salt and pepper into a blender or food processor. Pulse until strawberries are broken down.

With the blender running, slowly stream in the olive oil until the dressing emulsifies and becomes smooth. Taste and adjust seasoning — add more salt, pepper or a teaspoon of honey if needed. If dressing is very thick, thin with 1–2 teaspoons water or additional vinegar to reach desired consistency.

Transfer dressing to a jar and refrigerate until ready to use. Shake or whisk before serving.

Place the 6 cups of field greens into a large mixing bowl. Add the 2 cups sliced fresh strawberries and gently toss to combine.

Drizzle about half of the strawberry vinaigrette over the greens (approximately 3–4 tablespoons), then gently toss again to coat. Add more dressing to taste, but avoid overdressing.

Divide the dressed greens among 4 plates. Evenly distribute the crumbled goat cheese (about 3 oz total) across the plates.

Scatter the candied macadamias over the salads (about 3 oz total).

Top each salad with 1–2 matcha crisps for crunch and visual contrast. Serve immediately so crisps remain crisp.