Green Tea-Infused Spring Salad
Welcome the freshness of spring with our Green Tea-Infused Spring Salad. This light, refreshing dish perfectly marries the healthful benefits of green tea with the crisp, vibrant flavors of the season. Ideal for a wholesome lunch or a delightful side, this salad not only tantalizes your taste buds but also infuses your day with an extra dose of antioxidants. Let's dive into the flavors of spring with a tea-inspired twist.
Serves: 4
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients:
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For the Salad:
- 4 cups mixed spring greens (arugula, spinach, and romaine)
- 1 cup fresh strawberries, sliced
- 1/2 cup cucumber, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped (optional)
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For the Green Tea Vinaigrette:
- 1/4 cup brewed green tea, cooled
- 1 tablespoon honey
- 2 tablespoons apple cider vinegar
- 1/3 cup extra virgin olive oil
- Salt and pepper, to taste
Instructions:
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Brew the Green Tea:
Start by brewing the green tea. Steep 1 tablespoon of loose-leaf green tea in 1/4 cup of hot water for about 3 minutes. Strain and allow the tea to cool completely. -
Prepare the Vinaigrette:
In a small bowl, whisk together the cooled green tea, honey, and apple cider vinegar. Gradually whisk in the olive oil until the mixture is well combined. Season with salt and pepper to taste. Set aside. -
Assemble the Salad:
In a large salad bowl, combine the mixed spring greens, sliced strawberries, cucumber, and red onion. Toss gently to mix. -
Dress the Salad:
Drizzle the green tea vinaigrette over the salad, tossing until the ingredients are evenly coated. -
Garnish and Serve:
Sprinkle the crumbled feta cheese and chopped walnuts over the top of the salad. Serve immediately, offering extra vinaigrette on the side if desired.
This Green Tea-Infused Spring Salad pairs beautifully with a variety of teas. Consider serving it alongside a cold brew jasmine tea for a floral complement, or a light oolong tea for a slightly toasty contrast. The natural flavors of the salad will be enhanced by the tea, creating a symphony of springtime delight on your palate.
