Harvest Salad with Strawberry Jalapeño Dressing

Elevate your protein game with Haute Protéine by foodspring
icon 20 min
© foodspring

Welcome to Haute Protéine, a culinary class by foodspring where you will learn to cook fitness recipes at a fine dining level. In this episode, you will learn how to make a harvest salad with foodspring Clear Whey Strawberry Basil Smash, strawberries and jalapeño. 


2 Persons

For the Dressing:

  • 2 Tbsp
    foodspring strawberry basil smash Clear Whey
  • 2
    jalapeño, chopped
  • 2
    garlic cloves, chopped
  • 20 g
    fresh coriander, chopped
  • 2
    limes, juiced
  • 2 Tbsp
    olive oil

For the Salad:

  • 4
    Fresh apricots
  • 8
  • 4
    Heirloom tomatoes
  • 100 g
    Wild greens
  • 8
    Organic baby potatoes
  • 60 g
    Toasted hazelnuts


  • 1

    Dressing: Add all ingredients to a high-speed blender and blend until smooth and creamy.

  • 2
    Wash the skin and boil baby potatoes, whole. Once ready, quickly roast in oven at 200 degrees for 10 minutes, with a bit of salt and olive oil. Set aside, it’s okay to serve this room temperature.
  • 3
    Wash and cut in half your apricots. On medium heat, lightly sear each side of the apricots so that the flesh becomes golden. Set aside.
  • 4
    On medium heat, lightly toast your hazelnuts.
  • 5
    Wash and cut your heirloom tomatoes, cutting lengthwise. Drizzle a bit of olive oil and salt onto the tomatoes and set aside. Wash and cut your strawberries.
  • 6
    Compose the salad. Massage your dressing into the wild greens. It works best to plate the salad in sections. Plate a bit of the dressed greens on the bottom, then add pieces of tomatoes, apricot, potato, strawberries, hazelnut. Add the rest of the greens on top to build height, and finalize with the rest of the ingredients, creating a nest of greens, strawberry, and jalapeno.
  • 1
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Recipe Overview

Total time
20 min

Nutritional value, per portion

360 kcal