Strawberry Ginger Mint Salad

There is something about late June that I just love. The official beginning of summer, the big thunderstorms, the different beat the city gets into. The green garden and dinner outside on the deck. And the strawberries that announce the local fruits and vegetables bounty that is coming our way. An yes, I know rhubarb comes first, here at least, but it still is strawberries that do it for me. It is just all very relaxing, as if now that we made it to summer I can finally slow down and enjoy. In fact it makes me a bit lazy on the dessert side as I much prefer lounging around outside with a good book than baking in a hot kitchen. So this is where this recipe comes in.

strawberry-ginge

It is of the utmost simplicity but it is very beautiful and surprising at the same time (kind of like this which caught my eye and that I have yet to try). It is something I picked up last year when my aunt made it for a BBQ. I am not sure of where she got the recipe or the quantities that were involved but this is my interpretation of it. Since the strawberries are nice and at their best, I let them shine and went subtle on the ginger and mint. But if you are a big fan of either, you can of course increase the quantities. If your strawberries are good you shouldn’t need too much sugar (just to get it together really) but if they are not too sweet I would add a tad more.

Strawberry Ginger Mint Salad

2 portions

  • 10 strawberries, sliced
  • ½ inch grated fresh ginger
  • 6-7 small mint leaves, chopped finely
  • ½ tbsp sugar

Put everything in a bowl, mix well. Refrigerate for a few hours and serve.

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