Strawberry, Shishito and Shallot Salad with White Balsamic and Agave

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Prep Time5 min
Serves6

Strawberry and agave bring the sweet in this chef-inspired salad while shishito peppers bring the heat. The white balsamic dressing creates a union of flavors with shallot and agave.

Strawberry, Shishito and Shallot Salad with White Balsamic and Agave Nectar

INGREDIENTS

  • 1 lb. California Giant Strawberries, quartered
  • 5 ea. shishito peppers, sliced thin
  • 1 large shallot, sliced thin
  • 3 Tbsp white balsamic vinegar
  • 1 ¼ tsp agave nectar
  • ½ tsp minced garlic
  • ½ tsp flat leaf parsley, chiffonade
  • Kosher salt, to taste

DIRECTIONS

      • Combine all ingredients in a mixing bowl and toss well to combine. Adjust seasoning if necessary.
      • Refrigerate for up to 24 hours.
Strawberry, Shishito and Shallot Salad with White Balsamic and Agave Nectar

Recipe Creator

Chef Sam Blackburn

Chef Sam Blackburn

Sam Blackburn CEC, CCA, CDM / CFPP works for the Healthcare Operational Excellence Team for Sodexo North America where he gets to travel the country assisting in Culinary Operational Needs at various healthcare facilities. Influenced by his great grandmother who was an excellent cook, he knew by age 15 that he wanted to be a chef and loves to try new things in the kitchen. With over 16 years of experience, he relishes the opportunity to be able to really dig into the ever-changing landscape of the culinary scene right now. The most important thing to Chef Sam is the continual quest to learn something new every day.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!