Khuskhus Strawberry Salad

    1 hour 10 mins

    Khuskhus, strawberries, mushrooms and nuts in a light and refreshing salad. An impressive dish for your next summer dinner party.

    69 people made this

    Serves: 10 

    • Dressing
    • 175ml extra virgin olive oil
    • 100g caster sugar
    • 1 tablespoon poppy seeds
    • 1 teaspoon mustard powder
    • 5 tablespoons balsamic vinegar
    • Salad
    • 500g mixed salad leaves
    • 150g fresh mushrooms, sliced
    • 175g chopped pecans
    • 675g fresh strawberries, hulled and sliced

    Prep:20min  ›  Cook:5min  ›  Extra time:45min chilling  ›  Ready in:1hr10min 

    1. Whisk together the oil, sugar, poppy seeds, mustard and vinegar. Refrigerate until chilled.
    2. In a salad bowl, combine the mixed salad, mushrooms and dressing; toss to coat. Sprinkle with strawberries and pecans.


    Try adding some crumbled gorgonzola to this salad for an extra special touch. You could also try substituting half of the mixed greens with a combination of cress and rocket; the peppery rocket is particularly nice in contrast to the sweet strawberries.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (59)


    This is the BEST Strawberry Salad on this site!!! The dressing is what does it - although I leave out the poppy seeds - just personal preference! My hubby doesn't care for strawberry's but will eat this salad without a problem, so will my 2 y/o. I've also added some chopped avocado or left out the mushrooms if I didn't have any....still a great salad! It's fine with just romaine lettuce and instead of chopped pecans (yummy) I find myself tossing in a handful of sunflower seed for a change also. I prefer the dressing at room temperature and I think it thickens up bit this way also. My alsolute favorite salad and it's converting alot of friends and family to salad eating too!  -  22 May 2005  (Review from Allrecipes US | Canada)


    I used extra virgin reserve olive oil in this recipe as I always do for salad dressings because it is the best, however, next time I make this I will use vegetable oil as the recipe states. The olive oil was too heavy for the salad and I felt like I didn't do it justice. Toast the pecans in the microwave for a minute and a half for another added dimension. Next time I will cut the sugar down even more.  -  23 Mar 2004  (Review from Allrecipes US | Canada)


    I made the dressing for this salad and used it on spinach, mangoes and candied pecans and it was delicious. Every single person I made this salad for has asked for the recipe since then!  -  01 Aug 2002  (Review from Allrecipes US | Canada)