Loading...Description
The perfect salad for a summer barbecue.
Ingredients
Units
Scale
- 500 grams Rocket (washed )
- 400 grams Fresh Strawberries (washed and chopped)
- 3/4 small red onion (finely sliced)
- 150 grams goat’s fetta
- 1/2 cup flaked almonds
- 3 medium radish (thinly sliced)
Strawberry Vinaigrette
- 1/2 cup extra virgin olive oil
- 1 1/2 tbsp. red wine vinegar
- 1 clove garlic crushed
- 6 strawberries, crushed
- salt and pepper to taste
Instructions
- On a large serving platter or in a large serving bowl, layer the salad ingredients as listed.
- In a blender or liquid measuring cup, combine all of the vinaigrette ingredients and whisk until fully blended. Taste, and add more salt or pepper if needed. The dressy should be tart and tangy.
- When you’re ready to serve the salad, drizzle vinaigrette on top, and toss to combine. Serve ASAP. If you would like to store the salad and vinaigrette, store separately.
Notes
SERVING SUGGESTION: I always serve this salad with either a slow cooked lamb shoulder OR a BBQ’d lamb cutlets.
DAIRY-FREE: To make this salad dairy free, swap the goat’s cheese for sliced avocado.
VEGAN/VEGETARIAN: To make this salad vegan, switch out the goat’s cheese for sliced avocado. Stir through lentils & brown rice.
- Prep Time: 10 minutes