I am holding on to the last, the very last strawberries! The season is soon over, but I wanted to share with you this strawberry salad recipe, because I’ve been making it a lot lately, and because the strawberries could be replaced by many other in-season fruits. This protein-rich salad can be eaten as a side dish, or as a nice lunch entrée. It is easy and quick to put together, and is chic enough for company. Let us know if you make it with any other fruit!
- 2 cups strawberries, diced
- 1/2 cup red onion, diced
- 1 can black beans, drained and rinsed
- 1 cup cooked millet
- 1/3 cup pumpkin seeds, toasted
- 4 tablespoons lime juice
- 2 cloves garlic, minced
- 2 teaspoons maple syrup
- 1 teaspoon sea salt
- 4 tablespoons olive oil
- 2 tablespoons cilantro leaves, minced
In a large salad bowl, mix together the strawberries, the red onion, the black beans, the millet, and the pumpkin seeds. Set aside.
In a small bowl, whisk together the lime juice, garlic, maple syrup, sea salt, olive oil and cilantro leaves. Add to the salad bowl, mix well, and serve. Bon appétit!