Pickled Strawberry Salad with Green Beans and Radishes

I love this recipe because once I made the pickled strawberries and the dressing, I was able to keep all the ingredients separate throughout the week and assemble a fresh salad each night.

This recipe made about 4-6 servings for me.

  • 10-16 strawberries Screen Shot 2015-08-25 at 3.44.11 PM (1)
  • 1 bunch radishes, sliced
  • A couple cups of fresh green beans, chopped
  • 1 cup ricotta cheese
  • 2 teaspoons honey
  • 1 container arugula
  • ½ cup champagne vinegar
  • 1 tablespoon honey, plus 2 teaspoons
  • 1 star anise
  • 2 cinnamon sticks
  • 1 tablespoon fresh mint
  • kosher salt
  • ¼ cup fruity olive oil
  • 1 tablespoon reserved pickling vinegar
  • ¼ cup Marcona almonds, halved or chopped
  • 1 tablespoon fresh mint


In a small saucepan, bring vinegar and 1 tablespoon honey to a boil with star anise and cinnamon sticks. Cook for 3 minutes then remove from heat and let cool. Add strawberries and marinate for 20 minutes to 1 hour. Remove from pickling liquid and set aside.

In a small bowl combine ricotta, 1 teaspoon honey, and some of the chopped mint.
Combine olive oil, reserved picking vinegar and remaining teaspoon of honey in a small bowl and whisk well for dressing.

Toss arugula with dressing. Spread ricotta mixture on a plate, top with arugula, strawberries, radishes, and green beans. Garnish with almonds and extra dressing as desired. Add fresh mint to taste.

*Recipe adapted from Pickled Strawberry with Roasted Beet Salad*


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