Ingredients
7 - 10 Strawberries
3 - 4 Cucumbers
1 bag Mustard Green Blend
½ rectangle Feta Cheese
¼ cup Hazelnuts
Hemp Seeds
Basil
For the Vinaigrette
3 tbsp Balsamic vinegar
½ lime (juice & zest)
1 tbsp honey
4 tbsp cup cold pressed extra virgin olive oil
Sea salt
Tools
jar
cutting board
knife
pan
salad bowl
Directions
Step 1
Cut the strawberries in half.
7 - 10 Strawberries
cutting board
knife
Step 2
Take a diamond cut on the cucumber.
3 - 4 Cucumbers
cutting board
knife
Step 3
On a pan toast your hazelnuts for 3 minutes and remove from heat, allow to cool. Chop into smaller piece once cool.
¼ cup Hazelnuts
pan
Step 4
Julienne cut your basil.
Basil
knife
cutting board
Step 5
Using your hands, crumble feta into big pieces.
½ rectangle Feta Cheese
Step 6
For a vinaigrette, in a jar add balsamic vinegar, lime juice, honey, olive oil, and sea salt. Shake.
3 tbsp Balsamic vinegar
½ lime (juice & zest)
1 tbsp honey
4 tbsp cup cold pressed extra virgin olive oil
Sea salt
jar
Step 7
In a big bowl, add the strawberries and cucumber to the bowl. Pour in a quarter of the vinaigrette.
7 - 10 Strawberries
3 - 4 Cucumbers
For the Vinaigrette
Step 8
Add the mustard greens and basil to the bowl. Add in the remainder of the dressing. Toss.
1 bag Mustard Green Blend
Basil
Step 9
Salt to taste. Once all the leaves are dressed, add the crushed toasted hazelnut and chunky pieces of feta.
¼ cup Hazelnuts
½ rectangle Feta Cheese
Step 10
Toss lightly and plate. Finish with basil leaves and hemp seeds.
Basil
Hemp Seeds
