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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.


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