Fresh Strawberry Salad

Making a fruit salad can be as simple as preparing one or more different fruits and tossing them in a bowl. Marrying strawberries together with lemon verbena in a fruit salad is a perfect match. The mingling of flavors that comes from the fresh fruit and herbs makes it ideal for a hot spring or summer day, or a refreshing dessert that everyone will love.

by Christina Cherrier

Christina Cherrier

Christina Cherrier is a recipe developer and editor for Eatwell101 since 2011. She specializes in savory recipes, quick dinner options, and holiday menus. She is a professionally trained cook and worked as a consultant in the hospitality industry.

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Updated Oct 27, 2025

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Ingredients list for the Strawberry Salad

Serves 2 :

• 1/2 pound (250g) organic strawberries
• 3 tablespoons (40g) sugar
• 1/2 cup (125ml) of water
• 1 medium lemon verbena branch

Directions

1. First, prepare the syrup: Pour sugar and water into a heavy saucepan.
2. Bring to a boil and cook the syrup for 3 minutes, then remove from heat.
3. Add the branch of lemon verbena and steep until the syrup is completely cooled.
4. Briefly wash strawberries under cold water and pat dry with a paper towel.
5. Hull the strawberries and cut into medium size pieces.
6. Divide strawberries into cups (or glasses). Remove the branch of lemon verbena and pour the cold syrup over the strawberries.
7. Refrigerate at least 2 hours. Enjoy fresh.

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Fresh Strawberry Salad

Author: Christina Cherrier  |  Servings: 2

Prep Time: 10 min  |   Cook Time: 3 min

The mingling of flavors that comes from the fresh strawberry and herbs makes it perfect for a hot spring or summer day, or a refreshing dessert that everyone will love.

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Ingredients

1x 2x 3x

• 1/2 pound (250g) organic strawberries
• 3 tablespoons (40g) sugar
• 1/2 cup (125ml) of water
• 1 medium lemon verbena branch

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Instructions

1. First, prepare the syrup: Pour sugar and water into a heavy saucepan.
2. Bring to a boil and cook the syrup for 3 minutes, then remove from heat.
3. Add the branch of lemon verbena and steep until the syrup is completely cooled.
4. Briefly wash strawberries under cold water and pat dry with a paper towel.
5. Hull the strawberries and cut into medium size pieces.
6. Divide strawberries into cups (or glasses). Remove the branch of lemon verbena and pour the cold syrup over the strawberries.
7. Refrigerate at least 2 hours. Enjoy fresh.

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