Strawberry-Rhubarb Salad with Mint and Hazelnuts

Name: Strawberry-Rhubarb Salad with Mint and Hazelnuts
Total time: 40 min
Yield: 6 servings
Ingredients: ½ cup blanched hazelnuts; 2 stalks rhubarb; 2 tablespoons sugar; 1 tablespoon Cointreau; 1 tablespoon lemon juice; 2 pounds strawberries; ¼ cup mint leaves

A fresh and vibrant salad combining sweet strawberries with tart rhubarb, topped with toasted hazelnuts and fresh mint in a citrus dressing. Perfect for spring and summer entertaining.

6 servings

40 min

Published October 4, 2025

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Ingredients

•½ cup blanched hazelnuts
•2 stalks rhubarb
•2 tablespoons sugar
•1 tablespoon Cointreau
•1 tablespoon lemon juice
•2 pounds strawberries
•¼ cup mint leaves

Cooking Instructions

1.
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Let cool, then chop.
10 min
2.
Meanwhile, toss rhubarb, sugar, Cointreau, and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes. Toss with strawberries, mint, and hazelnuts.
30 min