Strawberry - Green Salad with Ginger - Cumin Dressing

This recipe is the second in the series of my strawberry festival demonstration. If you missed my announcement about me being a featured chef for the upcoming California Strawberry Festival on May 16th at 12:00 PM, please click here.
My intention is to combine the anti-oxidant power of the star ingredient, strawberries, with the essence of Indian spices along with refreshing greens.

Strawberry-Green Salad with Cumin-Ginger Dressing

Serves 4

• 12 ounces organic spring salad mix
• ½ pound strawberries, sliced
• ¼ cup toasted pecans

Dressing:

• 2 tablespoons ginger juice (see recipe below)
• 2 tablespoons honey
• 1 tablespoon lime or lemon juice
• ¼ teaspoon cayenne
• ½ teaspoon salt
• 1 teaspoon dry roasted cumin powder (see recipe below)
• ¼ cup olive oil

To make the dressing, mix all the ingredients except olive oil in a bowl. Slowly whisk olive oil into the dressing. Pour the dressing over greens and strawberries. Mix in. Just before serving, sprinkle with pecans.

Ginger juice

• 2 inch piece fresh ginger

Using a fine grater, grate ginger and place it in a small piece of cheese cloth and squeeze the juice.

Dry roasted cumin powder

• 1 tablespoon cumin seeds

In a small skillet, roast cumin seeds over medium heat while stirring and shaking the skillet. Fry until aromatic and the seeds turn a shade darker. Remove from the heat. Let it cool. Transfer to a spice grinder and grind into powder.

For more memorable centerpieces, tablescapes, and recipes (including gluten free recipes), please check out my book, Entertaining From an Ethnic Indian Kitchen, at my website komalinunna.com. 

 
  Please check out Foodie Friday for more recipes, Cindy for Show and Tell and smiling sally for blue monday.