Reprinted with permission from BRING IT! © 2018 by Ali Rosen, Running Press
I almost feel like a cheat for calling this a recipe. It’s really just combining a couple of things in a bowl and calling it a day. But the result is so delicious and surprising that I think it deserves the status of a recipe. Often people are told to bring a fruit salad, and usually that is a massive disappointment: disparate fruits thrown into a bowl, sitting soggily together, waiting to be eaten. This fruit salad feels purposeful and has some magic to keep it fresh while sitting out. With a little bit of spice, you’ll forget that you barely did anything.
MAKES 4 TO 6 SERVINGS
6 cups hulled and quartered strawberries (about 2 pounds)
1/2 cup finely chopped mint
1/2 cup chopped walnuts
2 tablespoons granulated sugar
2 teaspoons cider vinegar
2 teaspoons fresh lemon juice
1/4 teaspoon ground ginger
Combine all ingredients in a bowl. Serve.
HOW TO BRING IT
If the strawberries are going to be waiting more than 2 hours to serve, cover them tightly. You can keep this in the fridge for up to 2 days.