The Berry Best, Most A-Maize-ing Salad: Maple Glazed Strawberry Salad
We are past the mid-point of 2020.
Pause and let that really sink in.
Listen, we aren't going to sit here and complain (for more than a few paragraphs) about all the things COVID has canceled, particularly this summer. We had all concerts and festivals postponed until 2021. International getaways nixed by closed country borders. Parades and fireworks a distant 2019 memory. Sad, empty sports stadiums peppered with overly enthusiastic cardboard cut out fans. Birthdays, weddings, and family reunions now the biggest burdens on our calendars.
The continued cancelation of 2020 has left us with very real questions like, "does anyone remember how to hug?" or, “when can we go out to crush tapas again?” Will we forever be defending our public sneezes against dirty stares ("it’s allergies, I SWEAR")?
And what about when life goes back to normal in two-or-so years? Are we priming ourselves for a Xanax pandemic as a result of millions with crippling social anxiety pack themselves back into night clubs, office elevators, and DMV offices?
Fortunately, food remains a bright spot for everyone as we fully embrace the seasonal goodness of berries, corn, and watermelon. Summer salads reign as the best salads (don’t fight it, you know we’re right) -- they’re light, colorful and refreshing. We like to use the grill or add various fruits to incorporate additional flavor profiles -- in this case, we will highlight the use of fresh, local strawberries.
To make this a full entree, we also added in a maple balsamic glazed protein (steak and tofu). We hope you enjoy this as much as we did!
Bag of mixed baby greens
1 corn cob
2 cups strawberries, sliced
1 cup of fresh mozzarella balls
1 cup micro rainbow sprouts
Maple Balsamic Double Baked Tofu, and/or Maple Balsamic Flank Steak
1/2 cup maple syrup
1 cup balsamic vinegar
2 tablespoons avocado or olive oil
1. In a small saucepan on medium-high heat, combine the vinegar, maple syrup, and olive oil. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, for 30 minutes.
2. Let us now marinade our tofu cubes and/or steak. You can do this for a couple hours in advance, or even do this step overnight.
3. Heat up air fryer to 375 degrees. Cook the protein separately for 6-8 minutes each. If you want some crispy bois (referring to the tofu cubes) re-marinade and then cook again for another 2-3 minutes.
4. While the meat above is cooking, boil the corn for 3 minutes. Immediately remove and place in ice water. Once cool, remove kernels from the cob.
5. Prep the salad with greens, corn, sliced strawberries, halved mozzarella balls, and micro sprouts.
6. Use the leftover marinade from the tofu as your salad dressing. Drizzle, drizzle, drizzle, baby!