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Strawberry Basil Salad

Meet your new favourite salad! This delightful combination of strawberries, avocado, basil, and tomatoes is tossed with a touch of extra-virgin olive oil, and drizzled with balsamic reduction for a refreshing, lightly sweet salad that’s great on a hot day.

All you will need is:

Fiamma Vesuviana Balsamic Vinegar, 80ml

Lamb Brand Pecan Nuts, or any other type of nut, handful

Lamb Brand Salt and Pepper, pinch

Green onions, 2 finely chopped 

Cherry tomatoes, 150g halved

Fresh local Strawberries, 125g hulled and sliced

Feta cheese, 75g crumbled [optional]

Medium Ripe Avocado, 1 pitted and diced

Baby spinach, or any other type of salad leaves, 2 big handfuls

Basil leaves, handful chiffonade cut

Extra virgin olive oil, 1 tbsp. 

All you have to do is:

  1. In a small saucepan, bring the vinegar to a simmer over medium heat. Once the vinegar starts to simmer, reduce the heat to medium-low, and simmer for 6-10 minutes, uncovered, until the vinegar thickens, and reduces in volume by half. Set aside. 
  2. Heat nuts or seeds in a dry frying pan over medium heat for 1-2 minutes or until golden brown and they give off a rich, toasty fragrance. Stir or toss nuts or seeds frequently for even toasting. Remove from pan to cool. 
  3. Meanwhile, add the spinach, spring onions, strawberries, tomatoes, avocado, and basil into a large mixing bowl. 
  4. Drizzle on the oil and gently toss until the vegetables are coated. Season generously with salt and pepper and toss again just briefly. 
  5. Scatter on your desired amount of toasted nuts or seeds. 
  6. Top the salad with crumbled feta, if using. 
  7. Drizzle on the balsamic reduction. 

Notes: Add some Lamb Brand Quinoa or serve alongside grilled chicken to make the salad more filling.