Name: Strawberry-Mint Salad with Easy Maple-Dijon Dressing
Prep time: 15 min
Total time: PT15 MINTUES
Ingredients: ¼ cup lime juice; 4 teaspoons pure maple syrup; 1 teaspoon Dijon mustard; ½ teaspoon lime zest; ¼ teaspoon crushed red pepper; 4 cups sliced fresh strawberries; 1 cup matchstick-cut jicama; ¼ cup chopped red onion; ¼ cup chopped fresh mint

Prep-time: 15 minutes / Ready In: 15 mintues
Makes 5 cups
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Sweet and herbal, tender and crisp—this simple strawberry-mint salad has so much going for it. Chopped red onion adds tanginess to the juicy berries while matchstick-cut jicama offers a refreshing crunch. (If you can’t find jicama, sliced cucumber would be a tasty substitute.) But the magic of this simple dish is in the dressing: Punchy Dijon mustard, sweet maple syrup, zesty lime juice, and spicy red pepper flakes combine to create a symphony of lip-smacking flavor that binds all the different produce together. Plus, everything is mixed together in one bowl, which makes cleanup extra easy! Top the salad with fresh mint (or basil, if you want the recipe to skew in a more savory direction) and serve alongside French toast for the perfect brunch combo.

For more refreshing strawberry recipes, check out these tasty ideas:

Loaded Strawberry Ice Pops
Strawberry Gazpacho
Spring Frisée Salad with Strawberry Vinaigrette
Or check out our full collection of vegan strawberry recipes

By Nancy Macklin, RDN, Apr 28, 2023

Ingredients

¼ cup lime juice
4 teaspoons pure maple syrup
1 teaspoon Dijon mustard
½ teaspoon lime zest
¼ teaspoon crushed red pepper
4 cups sliced fresh strawberries
1 cup matchstick-cut jicama
¼ cup chopped red onion
¼ cup chopped fresh mint

Instructions

In a large bowl whisk together the first five ingredients (through crushed red pepper) and 3 tablespoons water. Add strawberries, jicama, red onion, and mint. Toss to coat. Cover and chill up to 4 hours before serving.

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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