Blended flavors and unique textures make this chopped salad decadent. (Yeah, I said decadent.)


By SARA VANDEN BERGE


I’m a salad junkie.


And I especially like a great salad when it’s hot outside, so when I saw this recipe from Healthy Food Addiction on Instagram, I had to give it a try.


I made a big bowl of it on Mother’s Day and it was a HUGE hit!

(The Husband even finished it for breakfast this morning.)


Crisp cucumbers, pine nuts, soft feta cheese and a tangy dressing create contrasting textures and a rich flavor that make this chopped salad feel a little decadent.


Yeah, I said decadent.

It’s also light and refreshing and perfect on a warm, sunny day.


Just don’t forget the chardonnay.

WHAT’S IN IT

2 cups sliced strawberries


1 pint cherry tomatoes, halved

3 crisp cucumbers, chopped

1/2 small red onion, thinly sliced


Small handful of fresh mint (I left this out)


Small handful of fresh cilantro

DRESSING

1 Tbsp Dijon mustard

4 Tbsps extra-virgin olive oil

1 Tbsp raw honey

1 fresh garlic clove, minced

1/2 tsp sea salt

1/4 tsp ground pepper

HOW TO MAKE IT In a small bowl add all dressing ingredients; whish well and refrigerate.

In a medium bowl combine all of your prepped ingredients for the salad. Drizzle the dressing and gently stir to coat. Sprinkle with toppings and serve!