Strawberry Rhubarb Salad
w/ Sage Flowers & Coconut Chips
Thinly sliced rhubarb and strawberries are sweetened with honey and topped with coconut chips and sage flowers. This is a simple and impressive salad with vibrant flavours and great textures.
- Serves4
- Cooks in 0
- Prep time 10 mins
- High Fibre
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
- Digestion
Digestion is an important part of our nutrient absorption & natural detoxification. Recipes have ingredients that support the digestive system.
- Anti Oxidants
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
- Vitamin C
Vitamin C rich foods help support a healthy immune system. Vitamin C is necessary for cellular tissue growth, development and repair.
- Immune Support
Recipes have ingredients that support our immune system and help our bodies to fight bacterial and viral infections. Foods high in antioxidants, vitamins and minerals support our immune functions. Food and herbs with anti-inflammatory, anti-fungal, anti-bacterial and anti-viral properties help our bodies fight infection and support our immune response.
Ingredients
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Method
Strawberry Rhubarb Salad w/ Sage Flowers & Coconut Chips
WASH all the fruit. Very thinly slice rhubarb and cut strawberries into thick slices or 1/4’s, keeping everything a similar size.
MIX honey and vanilla in a bowl. Add rhubarb, stirring to coat well.
ADD strawberries folding gently into the rhubarb mix.
MARINATE at room temp for 30mins up to 4 hours before serving.
SERVE sprinkled with sage flowers and coconut chips if using.
Chef tips + Ingredient Swaps + Ideas
SWAP honey for maple syrup if you prefer, or skip the sweetener altogether.
ADD other fruits like kiwi, peaches, nectarines, orange, asian pears – chop similar size to cut up strawberries.
SKIP coconut or swap it for cacao nibs, sunflower seeds to add a different texture.
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