Healthy Vegan Strawberry Rhubarb Salad
A delightfully unexpected salad that’s perfect for summer picnics, barbecues, and al fresco dining! Rhubarb is quick marinated in maple syrup and citrus, and married with strawberries, peaches and fresh herbs, making this a lovely sweet-tart combo.
Foto: Rainbow Plant Life
Ingredients
- 3 rhubarb stalks
- 2 tablespoons pure maple syrup
- 1 small orange, (zested)
- 1 tablespoon freshly squeezed orange juice
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup almonds*
- 1/4 cup hazelnuts*
- 1 pound (454g) fresh strawberries
- 1 pound (45g) peaches (about 3 medium peaches)
- 1/4 cup mint leaves, (thinly slivered)
- 1/4 cup basil leaves, (thinly slivered)
Steps
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Slice the ends off the rhubarb stalks. If any stringy peel starts to come off, discard the peel. Finely dice the rhubarb into bite-sized pieces.
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In a large bowl, toss the diced rhubarb with the maple syrup, orange zest, orange juice, and lemon juice. Allow to marinate for 30 to 60 minutes (I recommend leaving it in the fridge if your kitchen is quite warm).
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Meanwhile, preheat oven to 350F°F/177°C. Spread the hazelnuts and almonds on a baking sheet and toast for 8-10 minutes, until golden brown. Once cool, finely chop the nuts. Alternatively, you can toast the nuts in a skillet over medium heat and toss occasionally until golden brown.
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Meanwhile, de-stem the strawberries, then slice into quarters. Slice the peaches into wedges. You can leave the peel on or off (refrigerating peaches makes it easier to slice ripe peaches).
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Toss the quartered strawberries, sliced peaches, slivered mint and basil, and the toasted nuts with the marinated rhubarb. Taste for seasonings and adjust accordingly.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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