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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. Slideshow:  Strawberry Recipes 

March 2014

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Credit: © Line Klein

Recipe Summary

active:
12 mins
total:
12 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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