Strawberry-Rhubarb Salad with Mint and Hazelnuts
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
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
