Ingredients
Scale
- 2 pounds fresh strawberries, hulled and sliced
- 1 cup granola or crushed cookies
- 1/2 cup sliced almonds or walnuts (optional)
- Fresh mint leaves for garnish
- For the champagne vinaigrette:
- 1/4 cup champagne vinegar
- 1/4 cup olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Rinse and hull the strawberries, then slice evenly.
- Whisk together champagne vinegar, honey, Dijon mustard, salt, and pepper. Gradually add the olive oil, whisking until emulsified. Set aside.
- Gently toss the sliced strawberries with the vinaigrette and let marinate for 10-15 minutes.
- Sprinkle granola or crushed cookies over the strawberries. Top with sliced almonds or walnuts.
- Garnish with fresh mint leaves and serve immediately for best crunch and freshness.
Notes
- Store leftovers in an airtight container in the refrigerator; consume within 1-2 days.
- Customize toppings with coconut flakes, mini chocolate chips, or feta cheese for variations.
- Use vegan-friendly ingredients for a plant-based version.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg