Spiced Strawberries with Yogurt

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.

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  • Servings: 4 to 6

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  • 3/4 teaspoon caraway seeds
  • 1/2 cup sliced almonds
  • 1 1/2 tablespoons brown sugar
  • Pinch of sea salt
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons finely grated lemon zest
  • 1 pound strawberries, hulled and halved
  • Greek-style yogurt, for serving

How to make this recipe

  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.

Contributed By Photo © Line Klein Published March 2014

455902 recipes/spiced-strawberries-yogurt 2014-02-12T03:16:41+00:00 Heidi Swanson summer|easter|mothers-day|american|4|fast|gluten-free|healthy|vegetarian|breakfast|brunch|snack march-2014 recipes,spiced-strawberries-yogurt 455902

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