Ingredients
Scale
- 1 pound fresh strawberries, hulled and sliced
- 1 cup granola or nut crumble for the crunch
- 2 tablespoons honey or maple syrup
- 1 cup Greek yogurt or vanilla pudding
- Fresh mint leaves for garnish
- 3 tablespoons champagne vinegar
- 1/4 cup olive oil
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Wash and slice the fresh strawberries. Place them in a large mixing bowl, then drizzle with honey or maple syrup. Toss gently to coat evenly.
- In a small bowl, whisk together champagne vinegar, olive oil, honey, salt, and pepper until well combined to make the vinaigrette.
- Pour the vinaigrette over the strawberries and toss gently. Transfer to serving bowls or a large platter.
- Add dollops of Greek yogurt or vanilla pudding on top of the strawberries.
- Sprinkle with granola or nut crumble for added crunch and texture.
- Garnish each serving with fresh mint leaves. Optionally add blueberries or sliced kiwi for extra flavor and visual appeal.
Notes
- Serve immediately for maximum crunch from the granola.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Add fresh granola before serving if needed to restore crunch.
- Feel free to customize with different fruits like blueberries, kiwi, or peaches.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal Kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg