Description
Pickled Rhubarb & Strawberry Salad is a vibrant, refreshing dish that perfectly balances tart rhubarb with sweet strawberries. This salad is not only visually stunning but also incredibly easy to prepare, making it a go-to choice for picnics, barbecues, or elegant dinner parties. The pickled rhubarb adds a delightful crunch and tanginess, while fresh mint elevates the overall flavor profile. Serve it chilled to enjoy a burst of spring in every bite.
Ingredients
Scale
- 2 cups fresh rhubarb, chopped (about 200g)
- 1 cup strawberries, halved (about 150g)
- 1/2 cup white wine vinegar (120ml)
- 1/2 cup water (120ml)
- 3 tablespoons granulated sugar (36g)
- 1 teaspoon salt (6g)
- 2 tablespoons olive oil (30ml)
- 1/4 cup fresh mint leaves, chopped (about 10g)
Instructions
- Prepare the Rhubarb: Rinse and chop rhubarb into 1-inch pieces.
- Make the Pickling Liquid: In a saucepan, combine vinegar, water, sugar, and salt over medium heat until dissolved.
- Pickle the Rhubarb: Add rhubarb to the pickling liquid; let sit off heat until cooled.
- Prepare Strawberries and Mint: Halve strawberries and chop mint leaves.
- Toss Together: In a bowl, mix drained pickled rhubarb, strawberries, mint, olive oil, salt, and pepper.
- Marinate: Let the salad sit for 15-30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: No cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 85
- Sugar: 9g
- Sodium: 165mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg