• turnip greens, a whole bunch. Set the beautiful leaves aside and cut up the rest.
  • mini cucumbers, also known as snack cucumbers: a lot! I use about 20 or so.
  • orange colored cherry tomatoes. I use about 20.
  • about 500 grams of excellent quality and tasteful strawberries. Set 5 strawberries aside to use in the dressing.
  • 5 slices of soft goat cheese chèvres doux (cow milk free)
  • a few branches of mint, preferably picked in your own garden. Don’t use too much, it should complement the salad yet not dominate it.

Dressing ingredients

  • 5 strawberries
  • juice of 1 pomegranate
  • juice of 1 orange
  • juice of ½ a lemon
  • 2 to 3 tablespoons of olive oil
  • pepper and salt to taste
  • ½ teaspoon of chili flakes

Author of this recipe



Salad blogger / food writer

Cooking, baking and writing recipes has long been my passion and I spend quite a few hours in my kitchen. In 2010 I started my company Larisse® and later that year my first cookbook, ‘Lekker... Read more

This salad really brings out the spring colors! Green in several shades and of course the wonderful natural colors of tomatoes and strawberries. You might find the choice for turnip greens remarkable, but this truly unforgettable vegetable does give flavour a whole new dimension. Turnip greens can easily be grown yourself, even in the tiniest vegetable garden! Of this salad it’s best to make a huge plate. It just looks so beautiful. I will be able to pick turnip greens, strawberries and mint in my own garden in a little while. That is when I’ll prepare the salad outside.


Pick the best leaves of turnip greens and leave them whole. Arrange them along the edges of the plate. Roughly cut up the rest of the turnip greens and place them in the centre of the plate. Slice the cucumbers. Cut the tomatoes in half. Cut the strawberries in half. Spread the cucumbers, tomatoes and strawberries over the salad and make sure the colors are divided evenly. Break the goat cheese in pieces and spread it over the salad. Choose beautiful mint leaves and set aside for garnish. of the dressing: Puree the strawberries with the juice of the orange, lemon and pomegranate. You can use a blender. Add the remaining ingredients except the chili flakes, and stir well (or put all the ingredients in an empty jam jar, close the lid and shake well). Serving the salad: Drizzle the dressing over the salad. Ground some chili flakes over the salad, to your liking. Finally garnish the salad with beautiful mint leaves.

Tips from the author

- Do you have some turnip greens leftovers? Make this quick soup: heat some olive oil in a pan. Add a chopped up potato and cook for a few minutes until glazed. Add stock and bring to the boil. Cook until the potatoes are nearly tender. Add the turnip greens and cook for a few minutes. Puree the soup with a blender. - In this recipe I of course use Dutch strawberries, but they might not be available in your country. Always choose the best available strawberries. I always prefer local as it offers the best possible distance from plant to plate. - Choose different colors of tomatoes for a colorful salad.