Strawberry summer salad
Another borrowed recipe from the Danish salad specialist. This is a perfect and festive salad for a lunch party. As usual, I have adjusted it to be as allergy-friendly as possible.
Method
- 1
Step 1
Marinate the strawberries first and keep in the fridge until the rest is finalised Roast the pine nuts on the dry pan until fragrant and leave to cool Cut the ice berg roughly and combine with the ruccola. Prepare the avocado’s by cutting in slices and drip the lemon juice over. Add the peas and strawberries. Toss the salad. drizzle with the olive oil and taste- make sure it’s not too wet. Taste and add maybe a bit more pepper. Sprinkle the pine-nuts over and serve.
Good to know
The recipe calls for strawberries to be added without the marinade and then use the marinade with the olive oil to create a dressing. This method gives you more control over the amount of marinade, but is not actually necessary if you stick to the amounts above. I love this salad with barbecue with roasted new potatoes with dill. Or even for a lunch on its own. As always you can keep the nuts separate, if there are allergies, or substitute the pine nuts with hazelnuts for example. You can serve this salad with the peas, pine-nuts and strawberries in separate bowls, so that people can mix their own.
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