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.

Spiced Strawberries with Yogurt
Photo: © Line Klein
Active Time:
12 mins
Total Time:
12 mins
4 to 6


  • 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


  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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