Strawberry and pear salad with pistachios and almonds

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  • By Sandra
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Strawberry and pear salad with pistachios and almonds

Easy to make and super delicious

Strawberry and pear salad with pistachios and almonds

Serves 4

Preparation time: approx. 15 - 20 minutes


  • 300 grams grams of arugula lettuce
  • 150 grams of fresh strawberries
  • 2 hand pears
  • juice of 1/2 lemon
  • 2 tbsp brown almonds
  • 2 tablespoons pistachios, shelled
  • For the dressing:
  • 4 tablespoons balsamic vinegar, preferably white
  • 6 tbsp olive oil
  • freshly ground salt and pepper


  • Pine nuts, pumpkin seeds or sunflower seeds
  • glass of white wine
  • 2 tbsp sugar


Rinse the arugula with water and drain the lettuce in a colander. Rinse the pears and dry them. Cut them lengthwise and divide each half into 5 equal pieces. Remove the seeds. Sprinkle the pear pieces with some lemon juice to prevent discoloration. Clean the strawberries and slice them lengthwise.

Heat a small frying pan and toast the almonds and pistachios. Shake the nuts in the frying pan regularly while roasting. This will ensure that they are roasted evenly. Let the nuts cool and cut them into large pieces.

Make a dressing of balsamic vinegar, olive oil and salt and freshly ground pepper to taste.

Divide the lettuce over four plates. Sprinkle the pear and strawberry pieces over the salad. Garnish the salad with the roasted nuts. Finally, drizzle the dressing over the salad.


Replace the nuts with seeds or a seed mix. For an extra festive salad, you can first poach the pears in white wine. Cut the pears in half lengthwise and remove the core. Bring the pear halves with the white wine and sugar to the boil. Let the pears poach for about 15 minutes. Let them cool in the poaching liquid. Carefully remove the pear halves from the pan and slice them lengthwise. Divide these slices over the salad. For the dressing, replace half of the balsamic vinegar with the poaching liquid if desired.


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