Recipe: Rina Oh
I made a stop at a local farm in Chester, NJ this past week and picked my own bunch! I also purchased fresh red leaf lettuce, and got inspired to use both in a sweet and savory salad. Here’s to kicking off a healthy summer!
Ingredients:
For the salad:
5 medium Idaho potatoes, diced
2 Kirby cucumbers, peeled and diced
4 celery stalks, diced
1 medium mango, diced
1/2 teaspoon kosher salt
Fresh ground pepper to taste
3 tablespoons mint, finely sliced
1 head red leaf lettuce, ends trimmed
1/2 cup fresh strawberries, halved
For the dressing:
1 cup Greek yogurt
1/2 cup fresh strawberries
Pinch of salt
Pepper to taste
Juice of 1/2 lemon
2 tablespoons water
Directions:
1. Bring a large pot of salted water to a boil. Cook potatoes until fork tender, about 5 minutes.
2. Combine strawberry, yogurt, lemon juice, salt and pepper and water in a blender and blend until smooth. Set aside.
3. In a large mixing bowl, combine potatoes, cucumbers, celery, mango, 1 tablespoon of the sliced mint, salt and pepper. Stir in Strawberry Yogurt dressing.
4. Serve salad in lettuce leaves. Garnish with the remaining mint.