Healthy Vegan Strawberry Rhubarb Salad
User Reviews
5
Healthy Vegan Strawberry Rhubarb Salad
Description
The Healthy Vegan Strawberry Rhubarb Salad features rhubarb finely diced and marinated in maple syrup, orange zest, and citrus juices to mellow its tartness and infuse brightness. Toasted almonds and hazelnuts introduce a warm, nutty crunch that contrasts the fruit's juicy textures. Fresh strawberries quartered and sliced peaches add sweetness and body along with vibrant color. Thinly slivered mint and basil leaves add aromatic herbal notes. The salad is gently tossed to combine flavors, allowing individual ingredients to hold their texture while blending harmoniously.
The salad presents a combination of fruity sweetness, bright acidity, and toasted nutty elements. It can be served as a refreshing side dish or a light fruit salad for gatherings or everyday meals. The citrus marinade helps soften the rhubarb, enhancing its edible quality, while the fresh fruit keeps the salad lively and fresh.
The recipe suggests variations using only almonds or hazelnuts alone depending on preference. Chilling the marinated rhubarb before combining strengthens the flavor blend and maintains a pleasant texture. Overall, this plant-based salad delivers a complex balance of flavors and textures.
Ingredients
- 3 rhubarb stalks
- 2 tablespoons pure maple syrup
- 1 orange zested, small
- 1 tablespoon orange juice freshly squeezed
- 1 tablespoon lemon juice freshly squeezed
- 1/4 cup almonds
- 1/4 cup hazelnuts
- 1 pound strawberry fresh, (454g
- 1 pound peach 45g), about 3 medium peaches
- 1/4 cup mint thinly slivered, leaves
- 1/4 cup basil leaves thinly slivered
Instructions
- Slice the ends off the rhubarb stalks. If any stringy peel starts to come off, discard the peel. Finely dice the rhubarb into bite-sized pieces.
- In a large bowl, toss the diced rhubarb with the maple syrup, orange zest, orange juice, and lemon juice. Allow to marinate for 30 to 60 minutes (I recommend leaving it in the fridge if your kitchen is quite warm).
- Meanwhile, preheat oven to 350F°F/177°C. Spread the hazelnuts and almonds on a baking sheet and toast for 8-10 minutes, until golden brown. Once cool, finely chop the nuts. Alternatively, you can toast the nuts in a skillet over medium heat and toss occasionally until golden brown.
- Meanwhile, de-stem the strawberries, then slice into quarters. Slice the peaches into wedges. You can leave the peel on or off (refrigerating peaches makes it easier to slice ripe peaches).
- Toss the quartered strawberries, sliced peaches, slivered mint and basil, and the toasted nuts with the marinated rhubarb. Taste for seasonings and adjust accordingly.
Notes
- You may choose to use only almonds or only hazelnuts depending on your preference or availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 8
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Sodium | 5mg | 0% |
| Potassium | 675mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 23g | 46% |
| Vitamin A | 644IU | 13% |
| Vitamin C | 87mg | 97% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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