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Strawberry, Mint and Hazelnut Salad


  • ½ cup blanched hazelnuts
  • 1 tbsp. fresh orange juice
  • 1 tbsp. fresh lemon juice
  • 2 lbs. ripe strawberries hulled and quartered
  • ¼ cup torn and some chopped mint leaves


  • Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then chop.
  • When ready to serve, in a large bowl, combine the orange juice and lemon juice. Place the strawberries on top and gently toss. Add mint and ¼ cup of hazelnuts and toss.
  • To serve, plate the salad in a large bowl and top with remainder of the hazelnuts.
*This should be made very close to the time you’re ready to serve. As a tip, you can have all ingredients prepped, even the night before and combine them just before serving.
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