My F&W
quick save (...)
Spiced Strawberries with Yogurt
© Line Klein

Spiced Strawberries with Yogurt

  • ACTIVE: 12 MIN
  • SERVINGS: 4 to 6
  • FAST

Heidi Swanson says this breakfast salad is all about the berries—if the strawberries aren't great, consider swapping with another berry, such as blackberries.

  1. 3/4 teaspoon caraway seeds
  2. 1/2 cup sliced almonds
  3. 1 1/2 tablespoons brown sugar
  4. Pinch of sea salt
  5. 3 tablespoons extra-virgin olive oil
  6. 2 teaspoons finely grated lemon zest
  7. 1 pound strawberries, hulled and halved
  8. Greek-style yogurt, for serving
  1. In a small skillet, toast the caraway over low heat, stirring, until fragrant, about 2 minutes. Transfer the caraway to a mortar. Add the almonds to the skillet and toast for about 3 minutes, stirring frequently, until golden.
  2. Add the sugar and salt to the mortar. Using a pestle, grind the mixture until the caraway is finely crushed. Add the olive oil and grind until blended. Stir in the almonds and lemon zest.
  3. In a large bowl, toss the strawberries with three-fourths of the almond mixture; mix well. Transfer the strawberries to serving bowls and top with the remaining almond mixture. Serve with yogurt.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.