Salad with strawberry and balsamic vinaigrette recipe
Strawberries are back in season! Try something completely different with this fresh strawberry and balsamic vinaigrette – a great way to liven up any salad.
See method- Serves 2 (makes 300ml vinaigrette)
- 10 mins to prepare
- 149 calories / serving
- Dairy-free
- Vegetarian
Ingredients
- ½ small red onion, thinly sliced
- 227g pack strawberries, trimmed
- 4 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp clear honey
- 1 tsp wholegrain mustard
- 10g fresh basil, stalks finely chopped, leaves torn
- 100g wild rocket
- 20g walnuts, toasted and roughly chopped
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 615kJ 149.0kcal
- Fat
- 12g
- Saturates
- 1g
- Salt
- 0.1g
- Sugars
- 5g
of the Reference intake
Carbohydrate 5.0gProtein 4.1gFibre 3.4g
Method
- Put the onion in a shallow bowl and cover with cold water; set aside. (This will take away some of the bitterness.)
- Reserve 4 larger strawberries, then put the rest in a food processor with the oil, balsamic, honey, mustard and basil stalks; season. Blitz until almost smooth but still with a little texture; pour into a jar. The dressing will keep in the fridge for up to a week.
- Drain the onion and toss with the rocket and basil leaves. Thinly slice the remaining strawberries and add to the salad before tossing well with 3 tbsp of the dressing. Scatter with the toasted walnuts to serve.
- Tip: Swap the leaves for watercress or spinach. You could also add shredded cooked chicken or feta to the salad. To make the dressing vegan, swap honey for maple syrup.
- See more Summer salad recipes
