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This Moroccan strawberry salad bursts with sweet and fresh flavors, making it perfect for hot summer days or as a light after-meal sweet treat.
This salad has become my go-to dish when I want to wow dinner guests. The first time I made it for my French relatives, they couldn't believe how amazingly the orange blossom paired with strawberries.
Ingredients
- For the salad
- 2 cups fresh hulled and sliced strawberries: pick ripe, fragrant berries for the best taste
- 1 tablespoon chopped fresh mint: mint adds coolness that works wonderfully with the strawberries' sweetness
- 1 tablespoon chopped almonds: optional but adds a nice crunch and extra nutrition
- For the dressing
- 1 tablespoon honey: try using acacia or flower honey for a gentle sweetness
- 1 teaspoon orange blossom water: this traditional Moroccan ingredient completely transforms this simple salad
- 1/2 teaspoon ground cinnamon: brings a spicy note that enhances the strawberries' sweetness
- 1 tablespoon fresh lemon juice: balances sweetness and keeps strawberries looking bright
Step-by-Step Instructions
- Getting the strawberries ready:
- Wash strawberries carefully in cold water. Cut off the tops and slice them into even 5mm pieces. Put them in a big bowl, handling them gently so they don't get crushed.
- Preparing herbs and toppings:
- Rinse the fresh mint and pat dry with paper towels. Finely chop the leaves with a sharp knife. If you're using almonds, roughly chop them to keep some texture and nice crunch.
- Making the dressing:
- In a small bowl, pour in the honey and warm it slightly if needed to make it runnier. Add the orange blossom water, cinnamon and fresh lemon juice. Mix thoroughly until you get a smooth dressing with well-blended flavors.
- Putting the salad together:
- Pour the dressing over your prepared strawberries. Add the chopped mint and gently mix with a spatula to coat everything without squashing the fruit. If you're using almonds, add them at the very end so they stay crunchy.
Orange blossom water is the magic touch in this dish for me. It takes me back to the markets of Marrakech where I first tried this surprising combo. My family now looks forward to this salad during spring meals when the first seasonal strawberries show up.
Storage
You can keep this salad in the fridge for about 24 hours, though the strawberries start getting mushy after a few hours. For the best results, I suggest making the dressing ahead but only adding it to the strawberries 30 minutes before eating. Store in an airtight container in the fridge to keep everything fresh.
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Possible Variations
You can easily change this dish based on what you like and what fruits you have. During summer, throw in some raspberries or blackberries for a more complex berry mix. For a richer version, mix in a few spoonfuls of lightly sweetened mascarpone or Greek yogurt. Swap almonds for pistachios or lightly toasted pine nuts for an even more Moroccan feel.
Perfect Pairings
This Moroccan strawberry salad works great by itself as a light dessert, but it also goes well with semolina cake or traditional gazelle horns pastries. For a fancy brunch, serve it in pretty glass cups with a scoop of lemon sorbet on top. For a sophisticated appetizer version, offer small portions with fresh goat cheese and a touch of pepper for a tasty contrast.
Frequently Asked Questions
- → Can I use other fruits in this salad?
Sure, you can toss in fruits like oranges or kiwis to mix up the flavors.
- → What can I use instead of orange blossom water?
You can go with vanilla extract or just leave out the orange blossom water if you don't have any.
- → Can I make this salad ahead of time?
You can, but it's best to add the dressing right before you serve it to keep everything fresh.
- → Is it okay to leave out the almonds?
For sure, almonds are totally optional and the salad tastes great without them.
- → How long will this salad stay good?
It's tastiest when fresh, but you can keep it in the fridge for a day or two.