Description
Cardamom adds unexpected flavor to this strawberry and green apple salad. The lemon cream will make you want to lick your plate.
Ingredients
Units
Scale
For the salad
- 4 cups hulled and quartered strawberries (about 1 pound)
- 2 cups chopped Granny Smith apples (I cut mine into match sticks)
- 1 teaspoon sugar
- 1/2 teaspoon ground cardamom
- Kosher salt
For the lemon cream
- 1/2 cup crème fraîche
- 2–4 teaspoons sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped unsalted, roasted pistachios, for serving
Instructions
For the salad
- Toss. Toss strawberries, apples, sugar, cardamom, and a pinch of salt in a medium bowl. Let stand 10 minutes while making the lemon cream.
For the lemon cream
- Mix. Mix crème fraîche, sugar, lemon juice, and lemon zest in a small bowl.
To serve
- Plate. Divide fruit salad among plates and spoon reserved lemon cream over; sprinkle with chopped pistachios.
Notes
- Lemon cream can be made 8 hours ahead. Cover and chill until ready to use. Let stand at room temperature until it softens before serving.
- Recipe adapted from Bon Appétit, August 2015.
