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Prepare the Rhubarb: Begin by washing and chopping the rhubarb into small pieces. In a medium-sized bowl, toss the rhubarb with the maple syrup, lemon juice, and olive oil. Let it sit for about 10-15 minutes to soften and marinate, which helps bring out the flavors.
Prepare the Strawberries: While the rhubarb is marinating, slice the fresh strawberries and place them into a large salad bowl. Add the fresh mint and a pinch of salt, tossing them gently to combine.
Toast the Almonds: In a small skillet over medium heat, toast the almonds until golden and fragrant (about 3-5 minutes). Set aside to cool.
Make the Dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Taste and adjust the seasoning if needed.
Assemble the Salad: After the rhubarb has softened, add it to the bowl with the strawberries and mint. Drizzle the dressing over the salad and toss gently to combine.
Serve and Garnish: Top with the toasted almonds just before serving. Garnish with a few more fresh mint leaves for a burst of color and flavor.
Tips for Serving and Storing:
Serving: This salad is best served chilled or at room temperature. It's a wonderful accompaniment to grilled vegetables, vegan burgers, or as a light standalone meal.
Storing: The salad can be stored in an airtight container in the fridge for up to 2 days. However, it’s best enjoyed fresh, as the rhubarb may lose its crispness when stored for too long.
Make-Ahead: If you'd like to make the salad ahead of time, prepare the rhubarb and dressing separately and store them in the fridge. Combine everything just before serving to keep the ingredients fresh.
Variants:
Add Protein: To make this salad more filling, you can add a handful of chickpeas, roasted tofu, or vegan feta cheese.
Use Different Nuts: Swap out the sliced almonds for other nuts like pecans, walnuts, or cashews for a different texture and flavor.
Fruit Variations: If rhubarb isn’t in season or hard to find, you can replace it with other fruits like apples or pears for a different twist while keeping the tartness.
Sweeteners: Instead of maple syrup, you could use coconut nectar or agave syrup for a slight variation in sweetness.
FAQ:
1. Can I make this salad in advance? Yes, you can prep the ingredients ahead of time, but it's best to assemble the salad and add the dressing just before serving to keep everything fresh and crisp.
2. Is rhubarb safe to eat raw? Yes, rhubarb is safe to eat raw in small amounts. The young, tender stalks are the most flavorful and easiest to digest. Avoid consuming the leaves, as they are toxic.
3. Can I use frozen strawberries for this salad? Fresh strawberries are recommended for the best texture, but if fresh strawberries are out of season, you can use frozen strawberries that have been thawed. Keep in mind that frozen strawberries may release more moisture.
4. What if I don’t have apple cider vinegar for the dressing? You can substitute apple cider vinegar with white wine vinegar, lemon juice, or even balsamic vinegar for a different flavor profile in the dressing.
5. Can I add more flavor to the dressing? Certainly! Feel free to add garlic, fresh herbs, or a pinch of cayenne pepper to the dressing for an extra burst of flavor.
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