Green salad with strawberry-mustard dressing

Step 1/4

• 30 g pistachios

• oven
• baking sheet

Preheat the oven to 160°C/320°F and roast the pistachios for 5 – 8 min.

Step 2/4

• 4 mini cucumbers
• 150 g strawberries

• knife
• cutting board

Wash mini cucumbers and strawberries. Cut both into thin slices. Chop pistachios.

Step 3/4

• ½ lemon
• 50 g strawberries
• ½ tsp mustard
• 50 ml olive oil
• 2 tsp honey
• 1 tbsp poppy seed
• salt
• pepper

• citrus press
• immersion blender
• bowl (small)

For the dressing, zest and juice the lemon. Using an immersion blender, blend the remaining strawberries with mustard, lemon zest and juice, olive oil, honey, salt, and pepper. Add poppy seeds and mix well with a spoon.

Step 4/4

• 100 g baby spinach
• 50 g arugula
• 4 sprigs mint (for garnish)

• bowl (large)

Add baby spinach, arugula, pistachios, cucumbers, and strawberries to a bowl. Mix well, top with the dressing, and garnish with fresh mint. Enjoy!

Enjoy your meal!