Don’t wait for dessert to enjoy the fruits of the season. Sweet and petite strawberries pair perfectly with fennel and lime in this raw and crunchy salad.


Pickled Spring Onions

3 each spring onion bulbs, cut into ¼ inch rings

½ cup white wine or rice wine vinegar

¼ cup water

½ tbsp sugar

½ tbsp sea salt

Fennel and Strawberry Salad

1 each fennel bulb, sliced thinly

¼ cup strawberries, de stemmed and halved

6 each pickled spring onion rings

½ each lime, zest and juice

1 pinch coarse sea salt

½ tbsp extra virgin olive oil

1 tbsp mint leaves, torn


For Pickled Spring Onions:

1. Separate spring onion bulb slices into individual rings and place in a medium bowl. Reserve.

2. Combine vinegar, water, sugar, and sea salt in a small saucepan. Bring to a boil, being sure to dissolve the sugar and salt.

3. As soon as the solution comes to a boil, remove from heat and pour over spring onion rings. Allow to sit at room temperature for 2 hours or refrigerate overnight.

For Fennel and Strawberry Salad:

1. Separate fennel slices and arrange loosely on a plate.

2. Arrange strawberries on top of fennel.

3. Place pickled onion rings on top of salad.

4. Zest and juice ½ lime over top.

5. Garnish with torn mint leaves.

6. Sprinkle 1 pinch coarse sea salt, and drizzle with extra virgin olive oil.