Ingredients
4 cups strawberries (fully ripened)
8 cups mixed greens (organic preferred)
2 cups blueberries (freeze/thaw for firmness)
1/2 cup sliced almonds (halal-certified)
3 tbsp raw poppy seeds (unsalted)
2 tbsp balsamic vinegar
2 tbsp olive oil
2 tbsp honey
1 cup plant-based coconut yogurt
Instructions
Rinse strawberries in cold water, hull 1/4 inch from base
Pat blueberries dry with paper towels
Massage greens with fingertips for 1 minute
Spread greens on kitchen towels to dry
Preheat oven to 325°F (160°C)
Spread almonds on parchment-lined sheet
Toast for 8-10 minutes until golden and fragrant
Transfer almonds to zip-top bag with poppy seeds and crush gently
Combine 2 tbsp balsamic vinegar, 2 tbsp olive oil, 2 tbsp honey in a jar
Whisk dressing until emulsified (30 seconds);
Chill for 30 minutes
Layer greens in serving bowl
Sprinkle crushed nuts/seeds over greens
Arrange strawberries and blueberries in a pattern
Drizzle with chilled balsamic dressing
Top with coconut yogurt dollops
Garnish with extra poppy seeds
Notes
Opt for halal-certified nuts for compliance
Freezing and thawing blueberries enhances firmness
Dressing may be made ahead and refrigerated
Substitute coconut yogurt with dairy yogurt if preferred
- Prep Time: 15
- Category: Strawberry Dessert Recipes
- Method: No-Bake
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 18g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg