-Summer strawberry salad-
Summer is approaching & I can't wait to bask in its gloriousness! Warmer weather
means a switch from hot to cold foods, & salads are one of my favourite summer
meals. This summer strawberry salad boasts freshness and the sweetness from the plumpy & juicy
strawberries mingle so well with the mellow tartness of the balsamic vinegar. The sunflower seeds and almonds
provides the extra crunch factor which I absolutely love. This salad can also be served with another choice
of protein if you are craving for more; whether you choose grilled lean meat, hard boiled egg or cheese,
the combinations are endless & is entirely up to you. Exciting, ain't it? Enjoy! :)
means a switch from hot to cold foods, & salads are one of my favourite summer
meals. This summer strawberry salad boasts freshness and the sweetness from the plumpy & juicy
strawberries mingle so well with the mellow tartness of the balsamic vinegar. The sunflower seeds and almonds
provides the extra crunch factor which I absolutely love. This salad can also be served with another choice
of protein if you are craving for more; whether you choose grilled lean meat, hard boiled egg or cheese,
the combinations are endless & is entirely up to you. Exciting, ain't it? Enjoy! :)
serves 4-5
prep 5 mins
combine 3 mins
ingredients
- 5 cups salad leaves (any combination which strikes your fancy)
- 1 carrot, julienned
- 1 beetroot, julienned
- 7-8 medium strawberries, sliced lengthwise
- 1/2 cup quinoa/cous cous
- 1/3 cup sunflower seeds
- 1/3 cup slivered/whole almonds
- 1/4 cup olive oil
- 3 tbsp balsamic vinegar
- salt and pepper to season
- 1 tsp orange/lemon zest (optional)
method
- To cook the quinoa/cous cous, combine quinoa/cous cous & 1 cup water in a small/medium saucepan. Bring to a boil over high heat. Once the water is boiling, reduce heat to low, cover & simmer until most of the liquid has been absorbed by the quinoa/cous cous. This will take approximately 15-20 minutes.
- Fluff quinoa/cous cous with a fork & season with salt and pepper. Leave aside to cool completely.
- In a large mixing bowl, combine salad leaves, carrots, beetroot, half the strawberries, quinoa/cous cous, sunflower seeds, almonds, olive oil, balsamic vinegar and orange/lemon zest. Toss with salad tongs to incorporate all ingredients.
- Transfer salad onto a serving plate and top with remaining strawberries and extra sunflower seeds and almonds.