Refreshing Stone Crop and Strawberry Salad
Solo Brunch Delight! Stone Crop and Strawberry Salad
This weekend, I picked some fresh stone crop (sedum) from the field and made this delightful salad for myself. It’s a light yet satisfying meal perfect for a solo dining experience.
Main Ingredients- 1 handful stone crop (sedum) (approx. 50g)
- 10 fresh strawberries
- 2 eggs
Cooking Instructions
Step 1
First, prepare the stone crop and strawberries. Trim the roots of the stone crop and gently wash them under running water. Remove any wilted leaves or debris. Hull the strawberries and wash them gently under running water. Thoroughly pat them dry with paper towels or let them drain in a colander. This ensures your salad isn’t watery.
Step 2
Let’s make some fluffy scrambled eggs! Crack the 2 eggs into a bowl, add a tiny pinch of salt, and whisk them well. Heat a little cooking oil in a non-stick pan over medium-low heat. Pour in the whisked eggs and gently stir with a spatula or chopsticks as they cook. Cook until they form soft curds. Be careful not to overcook, as they can become dry; aim for a tender, moist consistency.
Step 3
Now, let’s assemble your delicious salad! In a large bowl or on a serving plate, arrange the prepared stone crop and strawberries attractively. Top with the freshly made scrambled eggs. Finally, add the plain yogurt, soy sauce, and vinegar. Gently toss everything together until the ingredients are well combined. For an extra touch of flavor, you can sprinkle some sesame seeds or a pinch of black pepper. Enjoy your fresh, vibrant, and healthy Stone Crop and Strawberry Salad!
