The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Strawberry Quinoa Salad with Ginger Elderflower Dressing


1 pound fresh strawberries, washed and sliced

1 cup cooked red quinoa, cooled

¼ cup thinly sliced scallions

½ cup grapefruit segments (supremes)

½ cup sliced almonds, toasted

½ cup thinly sliced Easter egg radish

½ cup diced cucumber

½ cup arugula, washed

½ cup goat cheese

Salt and pepper to taste (very little salt as it kills the flavor of the strawberry)

Ginger Elderflower Dressing (recipe follows)


Arrange ingredients on platter any way you see fit then dress with ginger elderflower dressing.

Ginger Elderflower Dressing 

½ to 1 teaspoon grated fresh ginger, to taste
3 tablespoons elderflower syrup
1 teaspoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons champagne vinegar
4-5 large basil leaves
Pinch kosher salt
Fresh ground black pepper to taste
1 cup grapeseed oil 

Place all ingredients except oil in blender. Blend on medium speed to combine then slowly add oil. Taste and adjust seasoning. 

Print Recipe