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Cut the strawberries in half.
8 ½ Strawberries
Take a diamond cut on the cucumber.
3 ½ Cucumbers
On a pan toast your hazelnuts for 3 minutes and remove from heat, allow to cool. Chop into smaller piece once cool.
¼ cup Hazelnuts
Julienne cut your basil.
Using your hands, crumble feta into big pieces.
½ rectangle Feta Cheese
For a vinaigrette, in a jar add balsamic vinegar, lime juice, honey, olive oil, and sea salt. Shake.
3 tbsp Balsamic vinegar - ½ lime (juice & zest) - 1 tbsp honey - 4 tbsp cup cold pressed extra virgin olive oil - Sea salt
In a big bowl, add the strawberries and cucumber to the bowl. Pour in a quarter of the vinaigrette.
8 ½ Strawberries - 3 ½ Cucumbers - For the Vinaigrette
Add the mustard greens and basil to the bowl. Add in the remainder of the dressing. Toss.
1 bag Mustard Green Blend - Basil
Salt to taste. Once all the leaves are dressed, add the crushed toasted hazelnut and chunky pieces of feta.
¼ cup Hazelnuts - ½ rectangle Feta Cheese
Toss lightly and plate. Finish with basil leaves and hemp seeds.
Basil - Hemp Seeds