Strawberry Rhubarb Spring Salad with Lemon Dressing

Enjoy a simple side dish with spring salad greens, fresh ripe strawberries, and sliced rhubarb. Drizzle a lemon herb dressing for a refreshing taste of the spring. It’s a perfect use of leftover rhubarb or strawberries. Try our recipe for a deliciously low-carb rhubarb swirl cheesecake or strawberry glazed pie.

Serving Size: 4

Ingredients for the Spring Salad

  • Fresh Strawberries, sliced, 1 Cup
  • Rhubarb stalk, 1/2, peeled and sliced
  • Spring salad mix, 120 gram

Ingredients for the Lemon Herb Dressing

  • Olive oil, 2 Tablespoon
  • Lemon Juice, 2 Tablespoon
  • Zest of lemon, 1/2 teaspoon
  • Low-Carb sweetener, powdered, 1/2 Tablespoon
  • Garlic, 1 clove, minced
  • Fresh basil or parsley, chopped, 1/4 Cup
  • Sea salt, 1/4 teaspoon
  • Black pepper, 1/8 teaspoon

Instructions for the Spring Salad and Lemon Herb Dressing

1.Peel and slice 1/2 of rhubarb stalk. Slice fresh strawberries. In a large bowl, put together washed spring salad leaves, along with the strawberries and rhubarb. Set aside.

2.In a small bowl, make a lemon herb dressing by mixing olive oil, freshly squeezed lemon juice, zest of lemon, sweetener, minced garlic, chopped herbs, salt and pepper.

3.Drizzle the lemon herb dressing over the salad mix and serve.

Watch How to Make Strawberry Rhubarb Spring Salad

Other Healthy Spring Recipes You Might Like

Enjoy easy to follow seasonal dishes that are low-carb, gluten-free, and nutrient-dense.

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