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Strawberry Salad our February Recipe

Strawberry Salad

This strawberry salad makes for a delicious after-dinner dessert or even a sweet starter. The textures and flavors are perfect for spring and summer dining.


  • 2 pounds strawberries
  • Juice of 1 orange, preferably organic
  • 1 tablespoon lemon juice, preferably organic
  • 2 tablespoons orange blossom water
  • 2 tablespoons superfine sugar
  • Generous ½ cup toasted shelled hazelnuts
  • 5 ounces plain meringue
  • Leaves of 4 sprigs fresh mint, chopped
  • Fine julienne of lemon zest, preferably organic (optional)


  1. Wash, hull, and quarter the strawberries and place in a shallow serving bowl.
  2. In a bowl, combine the orange juice, lemon juice, orange blossom water, and sugar. Stir until the sugar dissolves, then pour over the strawberries.
  3. Chop the hazelnuts, break the meringue up into small pieces using your hands, and add to the strawberries. Stir gently to combine.
  4. Sprinkle with the chopped mint leaves and lemon zest, if using. Serve chilled.
Picture of Carrie Ann Kilpatrick

Carrie Ann Kilpatrick

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