Food Lust People Love: Search results for strawberry

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Sunday, May 17, 2026

Watermelon Strawberry Feta Salad

Sweet and savory, fruity and refreshing, this watermelon strawberry feta salad is tossed with honey and balsamic vinegar and fresh mint leaves. Don't forget the black pepper as well!

Growing up in my home of origin, we always sprinkled salt on watermelon. Is it a Louisiana thing or maybe a southern thing? I don’t know! But I can tell you that the addition of a little salt brings out the innate sweetness of ripe watermelon and even helps the less than perfectly ripe ones taste sweeter somehow.

Next let’s talk about the strawberries. Not something I grew up with, but there is a contingent of the general population that swears by adding freshly ground black pepper to enhance their strawberriness. Apparently, according to Google, “the piperine in black pepper neutralizes the fruit's natural acidity while elevating its inherent sweetness.” Many claim the same effect from adding a touch of balsamic vinegar.

Take all that together and that’s why I knew that salty feta cheese and aromatic black pepper would be a great addition to a fruit salad made with watermelon and strawberries and dressed with honey and balsamic.

Watermelon Strawberry Feta Salad

This served two hungry, greedy people but if you have other dishes, it would absolutely stretch to four. That said, it’s also easily doubled AND the weight of ingredients you use is flexible. I give my amounts below as a guideline. This fruity salad is the perfect breakfast, brunch or lunch dish.

Ingredients

8 oz or 225g strawberries, weight after hulling

10 2/3 oz or 300g watermelon, cut in chunks

Big sprig fresh mint

1 oz or 28g goat or sheep milk feta

Freshly ground black pepper

1 tablespoon honey

2 teaspoons aged balsamic vinegar

Method

After hulling, slice the strawberries in pieces.

Give them a quick rinse and gentle spin to dry them.

Cut the watermelon into small cubes.

Pick the leaves off of the mint stem and give them a wash and spin.

Add the watermelon and strawberries to a large bowl.

Crumble in the feta and add the mint leaves, along with a few generous grinds of black pepper.

In a small bowl, whisk together the honey and balsamic vinegar.

Drizzle the mixture over the salad. Toss lightly to combine.

Serve immediately at room temperature for best flavor but chill if you aren’t ready to serve right away.

Enjoy!

It’s Sunday FunDay and today we are sharing recipes with strawberries in celebration of Pick Strawberries Day which is 20 May. Many thanks to Camilla of Culinary Cam for the theme and to Sneha from Sneha's Recipe for hosting in her stead. Check out the links below.

Grilled Chicken Breasts with Strawberry Butter from A Day in the Life on the Farm
Iced Strawberry Basil Hand Pies from A Messy Kitchen
Strawberry Cheesecake Frozen Yogurt from Mayuri's Jikoni
Strawberry Neapolitan Cookies from Karen’s Kitchen Stories
Strawberry Butter from Making Miracles
Vanilla Cheesecake with Strawberry Curd Topping from Amy’s Cooking Adventures
Vegan Strawberry Dream Cake - No Bake from Sneha’s Recipe
Watermelon Strawberry Feta Salad from Food Lust People Love

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Watermelon Strawberry Feta Salad!

Sunday, February 1, 2026

Chunky Avocado Egg Salad

Scooping the avocado out with a spoon keeps the pieces nice and large for this chunky avocado egg salad made with yogurt, whole-grained mustard and grated shallot. It’s perfect for breakfast, lunch or snack time.

Often, I take an avocado, split it in two, then remove the pit so I can fill the holes with ranch dressing. I eat it with a spoon, scooping out the avocado along with a bit of the dressing in each bite. It’s truly the easiest meal/snack ever.

But a few weeks ago, we were preparing for a trip so I was emptying the refrigerator and I realized there were a few boiled eggs that needed to be used up as well as a couple of just-right ripe avocados. Avocado egg salad was suddenly on the menu!

Chunky Avocado Egg Salad

I deliberately made the avocado pieces chunky because as you fold them into the egg mixture, they do sluff off their edges and I wanted to be sure they didn’t mash completely. You want still visible chunks of avocado! I give the weight of my avocado below but know that if yours is a little bigger or smaller, it’ll be fine.

Ingredients

3 hard-boiled eggs, peeled

3 tablespoons low fat Greek yogurt

1 tablespoon whole mustard

1 small shallot or 1/4 small onion, peeled (about 3/4 oz or 20g whole)

1/4 teaspoon fine sea salt

1/4 teaspoon cayenne pepper, plus extra for garnish

Several generous grinds black pepper or to taste

1 tablespoon lemon juice

1 large avocado, pitted (8 2/3 oz or 245g whole)

Method

Separate the egg whites from the yolks.

In a large mixing bowl, mash the yolks with a fork then stir in the yogurt and mustard till well combined.

Grate in the onion or shallot with the smallest side of your grater. I like to use a microplane.

Stir in the salt and two peppers.

Add the lemon juice to another bowl and then use a spoon to scoop out bites of the avocado into the juice, tossing occasionally to coat as you scoop.

Chop the egg whites and add them into the large mixing bowl with the avocado.

Fold until well combined.

If not serving immediately, cover the avocado egg salad with cling film and store in the refrigerator until ready to serve.

This is delicious on whole wheat crackers (my favorites are Triscuits!) or sliced bread or toast.

Enjoy!

It’s Sunday FunDay and today we are celebrating National Avocado Month. Since it’s only the first day of February, you have plenty of time to join in! Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out the many avocado-full recipe links below.

Avocado Chicken Salad from A Messy Kitchen
Avocado Strawberry Salad from Mayuri's Jikoni
Avocado Toast with Crispy Chickpeas from Amy's Cooking Adventures
Chocolate Avocado Pudding from Making Miracles
Chunky Avocado Egg Salad from Food Lust People Love
Crab and Avocado Salad from A Day in the Life on the Farm
Creamy Avocado & Egg Salad- Keto from Sneha's Recipe
Grilled Tofu Avocado Sandwich from Cook with Renu
No Cook Avocado Spread from Sizzling Tastebuds
Pineapple Avocado Salsa from Karen's Kitchen Stories
Spicy Avocado Deviled Eggs from Sid's Sea Palm Cooking
Winter Citrus & Avocado Salad with Olive Oil and Sea Salt from Our Good Life

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Wednesday, December 17, 2025

Boursin Zucchini Tart

This Boursin Zucchini Tart, baked in flakey puff pastry and scattered with toasted pine nuts, is a tasty dish that is not only delicious, it's pretty!

We first discovered the magic of Boursin when we lived in France back in the early 1990s, when it was still available in only the original garlic and herb version. Now that soft, creamy cheese comes in several flavors, including the original, Cracked Black Pepper, Shallot & Chive, Basil & Chive, and Caramelized Onion and Herbs, Fig & Balsamic and Lemon & Dill. I think there’s even one with truffles, but don’t quote me.

If you have a box of Boursin, you have the start of a good recipe! And, no, I’m not being paid to say that. In fact, I’d like to tell you that, at least in France, there are store brands of copycat cheese that I often buy instead of the real thing when I’m there, but I’ve never seen that option elsewhere. In addition to the 150g rounds, both the Boursin and store brands also come in little foil-wrapped pats, like butter, perfect for spreading on a slice of warm toast.

We do have Alouette in the US, which comes close, but no store brands that I’m aware of. Please correct me if I’m wrong! Flavored cream cheese is NOT the same consistency.

Boursin Zucchini Tart

Do not skip the salting, draining and drying steps for the zucchini. They do release a lot of extra liquid which will make your tart crust soggy otherwise. I give the weight of my zucchini below to use as a guide. A little more or less will not make a difference.

Ingredients

5.3 oz or 150g Boursin, at room temperature

1 egg, at room temperature

freshly ground black pepper

3 zucchini, approx. weight 14 1/2 ox or 411g

Fine sea salt

2 tablespoons finely minced onion

2 garlic cloves, finely minced

1/4 cup or 60ml olive oil

Ready rolled, all butter puff pastry circle, 8 oz or 227g

For garnish:

1/4 cup or 37g pine nuts, optional

Method

Whisk together the Boursin and egg then add a few generous grinds of black pepper. Chill until ready to use.

Trim the ends off then slice the zucchini thinly.

Put a single layer in a colander and sprinkle with salt. Add another layer and salt again. Continue until all of the zucchini is salted in the colander. Leave to drain for an hour or even two if you have the time.

When draining time is up, give the colander a good shake then dry the zucchini off with paper towels. Tip the slices out onto a clean cloth and spread them out. Roll up the cloth and set aside for a few minutes to dry off completely.

Add the minced garlic and onion into a large mixing bowl with the olive oil. Mix well.

Add the zucchini to the bowl and toss to coat thoroughly.

Preheat your oven to 400°F or 200°C.

Unroll the puff pastry with its baking parchment on a baking pan then roll/fold the edges up to create a raised edge.

Prick it all over with the tines of a fork.

Spread about two-thirds of the Boursin mixture inside the raised edge.

Starting on the outside, line the tart with the zucchini, overlapping as you go.

When you’ve used up all of the zucchini, sprinkle any garlic and onions left behind in the bowl on top.

Drizzle the remainder of the Boursin mixture over the top.

Bake for 10 minutes in your preheated oven then rotate the pan to ensure even baking and bake for a further 10 minutes or until puffed and golden.

Meanwhile, toast the pine nuts in a small skillet over a medium fire, if using.

Shake the skillet frequently so they don’t scorch. Remove from the heat and leave to cool.

When the tart is baked, remove from the oven and cool slightly on a wire rack.

Slide it to a serving plate then sprinkle on the toasted pine nuts.

Cut in big wedges to serve.

Enjoy!

I can hardly believe it but Alphabet Challenge 2025 is coming to an end with this 26th post, brought to you by the letter Z! Stay tuned in the New Year for the 2026 edition. Yes, we all enjoyed this so much that we are going to start over again for the third time on January 7th. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the Z recipes below:

A Holiday Zaza or Two or Three - Cheers! from Culinary Cam
Baked Ziti from A Day in the Life on the Farm
Boursin Zucchini Tart from Food Lust People Love:
Grilled Zucchini Bruschetta Bites from Sneha’s Recipe
Lemon Eton Mess from A Messy Kitchen
Simple Zero Cream Creamy Butternut Squash Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Zacatecas Beef Stew from Karen’s Kitchen Stories
Zeppole from Jolene’s Recipe Journal
Zeytin Piyazi from Mayuri’s Jikoni

Here are all of my posts for the 2025 alphabet challenge:

A: Roasted Asparagus Soup

B: Blistered Sugar Snap Peas

C. Jersey Royal Chicken Chorizo Traybake

D. Small Batch Dried Apricot Jam

E. Whipped Espresso Cream

F. Fish Sauce Roasted Chicken

G. Extra Herby Gremolata

H. Smoked Herring Spread

I. Fresh Cherry Ice Cream

J. Small Batch Strawberry Jam

K. Kiwi Tomato Feta Salad

L. Lobster Butter

M. Milk-Roasted Chicken

N. Nocciolata Swirl Meringues

O. Jersey Octopus Ceviche

P. Easy Pastina Soup

Q. Shrimp and Quail Egg Garden Salad

R. Celeriac Mash with Scallop Roe Butter

S. Fresh Scallop Sashimi

T. Roasted Chicken Thighs with Stuffing

U. Umeboshi Calamansi Lime Juice

V. Mirabelle Plum Vodka

W. Welsh Rarebit Potatoes with Cavolo Nero

X. Homemade XO Sauce

Y. Yamitsuki Addictive Cabbage

Z. Boursin Zucchini Tart – this post!

And to refresh our memories, since this is the last Alphabet Challenge post of the year, here's my list from 2024:

A: Anchovy Deviled Eggs
B: Spicy Braised Ginger Pork Belly
C: Cecilie's Favorite Coleslaw
D: Cajun Chicken Eggplant Dressing
E: Everything Pizza Tartin
F: Baked Chicken and Feta Meatballs
G: Grape Juice Jigglers
H: Crispy Bacon-wrapped Chicken Hearts
I: Raspberry Rhubarb Ice Cream
J: Java Dry Spice Mix Chops

K. Korean Barbecue-style Meatballs

L. Easy Lamb and Fresh Tomato Curry

M. Fresh Mint Sauce

N. Miso Butter Noodles

O. Spicy Orange Braised Short Ribs

P. Homemade Piri Piri Sauce

Q, Cointreau Glazed Orange Quick Bread

R. Leek and Lobster Mushroom Risotto

S. Cheesy Sausage and Egg Casserole

T. Stuffed Turkey Cutlets

U. Spicy Urad Dal -

V. Spicy Vinegar Braised Chicken

W. Honey Walnut Brittle

X. Xmas Eggnog Fudge

Y. Yemma Aouïcha – Eggplant with Chickpeas

Z. Zucchini and Bacon Pangrattato

Pin this Boursin Zucchini Tart!

Wednesday, December 3, 2025

Yamitsuki Addictive Cabbage

Yamitsuki addictive cabbage, made with furikake seaweed seasoning, sesame oil, rice vinegar and salt, is a dish that is somehow way more than the sum of its parts. It's so good!

Like chai tea, shrimp scampi, naan bread and ghee butter, the title of this dish is repetitive but that’s how it is sometimes in English when the words are foreign. My excuse is that this recipe is adapted from one in New York Times Cooking and yamisuki addictive cabbage is what they called it.

Yamitsuki means addictive in Japanese so this cabbage is doubly addictive by name, if not in practice. We did love it but to say it is addictive would be a bit much.

That said, I served it as a side dish with rich, fatty pan-fried salmon and it ably served the purpose it does in Japan at an izakaya – the Japanese equivalent of a pub – where yamitsuki cabbage is said to be a refreshing palate cleanser to balance other richer, fattier foods you might be eating.

Yamitsuki Addictive Cabbage

As mentioned above, this recipe is adapted from one on New York Times Cooking.

If you can’t find Taiwanese flathead or Napa cabbage, substitute what fresh green cabbage is available to you. I used Hispi cabbage also known as pointy cabbage.

Ingredients

For the cabbage:

1 lb or 450g cabbage (about ½ head)

1 tablespoon fine sea salt

For the dressing:

1 tablespoon rice vinegar

2 cloves garlic, finely grated

2 tablespoons toasted sesame oil

For seasoning and garnish:

1 tablespoon furikake seaweed seasoning, or more to taste

This is made up of nori (seaweed), toasted black and white sesame seeds, salt and sugar.

Method

Remove any wilted leaves from the cabbage. Halve the cabbage through its core and remove the solid white heart of one half. Wrap the other half up and save for another recipe.

Rip the leaves of the cabbage into rough 1 ¼-inch square pieces. Any really thick bits, like the ribs, can be cut out and sliced thinly.

Wash and drain the pieces of the cabbage in a salad spinner in the sink.

Put the cabbage pieces in a very large bowl and sprinkle them with 1 tablespoon fine sea salt, then crunch and scrunch the leaves with your hands, making sure they’re all separated, well mixed in with the salt, and beginning to soften. Let the salted cabbage sit for 10 minutes.

While the cabbage sits, finely grate the garlic into a smooth paste into a small bowl.

Whisk the sesame oil, ⅛ teaspoon salt and ¼ teaspoon ground black pepper into the bowl with the garlic.

After 10 minutes, the cabbage should be slightly wilted and taste slightly salty. Test a leaf by rinsing it under running water and tasting it; it should taste like the leaf absorbed some salt. (If not, let it sit for 10 more minutes and then taste again.)

Put the cabbage pieces in the salad spinner, rinse off the salt under running water, then spin the cabbage dry. Let it sit until you are ready to dress the salad.

When you’re ready to serve the dish, transfer the cabbage to a serving bowl, add the dressing and use two large spoons (or chopsticks) to toss until coated.

Sprinkle the salad with the furikake seaweed seasoning, again making sure everything is mixed together.

Sprinkle with a little more furikake seaweed seasoning to garnish.

Enjoy!

Welcome to the 25th edition of Alphabet Challenge 2025, brought to you by the letter Y. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the Y recipes below: