Spring Salad with Hibiscus Dressing

30 min
4 servings


raspberry hibiscus tea bags
1/2 cup
boiling water
2 Tbsp
shallot (minced)
1 Tbsp
rice vinegar
2 Tbsp
1/2 tsp
dash pepper
1/2 cup
light oil
6 cup
mesclun greens
1/2 cup
carrot (julienned or grated)
1 cup
strawberries (sliced thin)
1 cup
avocado (sliced or cubed)
1/2 cup
almonds (sliced, toasted)
Prep Time:
30 min
Cooking Time:
0 minutes
Total Time:
30 min


Put the tea bags in a medium bowl. Pour the water over the bags and allow to steep for 5 minutes. Squeeze the tea bags one at a time, squeezing over the bowl before discarding them. Let the tea concentrate cool. 

In a blender, combine the cooled tea, shallot, vinegar, honey, salt and pepper. Process, then slowly add in the oil and blend until emulsified. Refrigerate until ready to use.

On a platter or individual serving plates, create a colorful arrangement of mesclun greens, carrots, strawberries and avocado; top with a sprinkle of almonds. Add desired amount of hibiscus dressing and enjoy with a sparkling cucumber mint cooler.

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