The bright and beautiful strawberries used in this recipe were picked at Craigie’s Farm. This pick-your-own farm and cafe is one of Edinburgh’s treasures and it is easy to see why city folk like myself flock to the farm on weekends. We wandered up and down the greenhouses and fields filling our baskets with strawberries, raspberries and cherries. This proved to be highly addicting. My baskets were full but I just couldn’t stop looking for deep, red, ripe fruit. I would find one and say, “okay, this is the last one” but it would turn into another fifteen minutes of foraging. Needless to say, the entire experience made me rethink the times I have sat and plowed through a carton of raspberries in 1.5 minutes. This week when I looked at my berries, I thought more about the colors, the textures, the hands that picked them and the joy of finding them- but I still ate them rather quickly.
One of the best parts about summer? Salads! And tossing fruit into our salads! Hooray! I love salads because they are customizable and can be easily experimented with. Putting in the stuff you like and picking out the stuff you decide you are not crazy about is easy peasy. The idea of strawberries on salad is not a new concept. There are many wonderful strawberry salad recipes out there, two of my favorites that you can view here are from the wonderfully talented The Minimalist Baker and Oh She Glows.
3 tbs olive oil
1/3 cup balsamic vinegar
1-2 tsp date syrup (or sweetener of choice)
Mix all ingredients in small jar, set aside
1-2 c (150-200g) quartered strawberries
200g arugula + watercress mix
3 tbs unsweetened shredded coconut
3 tbs raw hazelnut + almond (or nuts of choice)
Preheat oven to 350 degrees F (175 C) and place nuts on lined baking sheet. Toast for 5-8 minutes then set aside
Add mixed greens, strawberries, coconut and toasted nuts in a large mixing bowl
Drizzle 2-3 tbsp of balsamic dressing and toss gently