This salad brings together sweet, spicy, sour and salty flavors to celebrate ruby-red summer strawberries. There’s also the tanginess of lime juice, the sweet depth of brown sugar, as well as a tiny kick of heat from chili powder. Mint lends a subtle fragrance to round off the salad. Enjoy this tangy protein-rich dish with grilled meat on the side or on its own, for a light lunch or dinner.
- 1 Yukon Gold potato, approximately 6 ounces
- 1½ teaspoon sea salt
- ¾ pound fresh strawberries, hulled and diced into 1-inch cubes
- 4 tablespoons fresh lime juice (save ½ of juiced lime to adorn salad)
- 3 tablespoons light brown sugar
- ¼ teaspoon red chili powder*
- 19 ounces unsalted canned chickpeas
- 1 shallot, chopped fine
- 6 mint leaves, julienned
Cut potato in half, and place in medium saucepan. Cover with 2 inches cold water, and add 1 teaspoon salt. Bring water to boil and cook until potato is fork tender, about 15–25 minutes. When cooled, peel and dice potato into ½-inch cubes.
In small bowl, whisk together lime juice, sea salt, light brown sugar and chili powder. Pour dressing into serving dish. Toss potatoes, chickpeas and shallots in dressing. Let sit at least 15 minutes. Before serving, add strawberries and half of julienned mint. Toss gently to ensure potatoes and chickpeas don’t crumble. Garnish with remaining julienned mint. Place juiced lime, cut-side-up, in salad. Serves 4.
*Note: Start with 1/8 teaspoon and increase depending on intensity of red chili powder.
Siddura 2017 Spera (Vermentino di Gallura); $14, 90 points, Best Buy. Ripe, tropical fruit flavors found in Sardinian white wines will highlight the ripe strawberries in the salad and balance the chili powder. A round, structured palate will hold up nicely to starchy potatoes and chickpeas, and the juicy acidity of the wine will keep pace with the lime dressing.