Strawberry and Walnut Salad with Goat Cheese
Prep time: 15 minutes
Cook time: 5 minutes
Serves: 6 as a side dish
INGREDIENTS
150g mesclun mix salad
250g fresh strawberries, hulled and quartered
75g FreshLife Californian Walnuts, roughly chopped and toasted
50g FreshLife Pumpkin Seeds, lightly toasted
1 large avocado, cut into chunks
100g goat cheese, crumbled
6 tbsp fresh basil, chopped
Salt and freshly ground black pepper, to taste
For the Balsamic Vinaigrette
6 tbsp extra virgin olive oil
3 tbsp balsamic vinegar
¾ lemon, juice only
1 small clove garlic, crushed
1 ½ tsp honey
Salt and pepper, to taste
METHOD
Add the chopped walnuts to a dry frying pan over medium heat. Toast for 3 to 5 minutes, stirring frequently, until fragrant and golden. Remove from the pan and allow to cool.
In the same dry pan, add the pumpkin seeds. Toast over medium heat for 2 to 3 minutes, stirring constantly, until they puff up slightly and start to pop. Set aside to cool.
Combine all dressing ingredients in a jar. Shake vigorously until fully emulsified.
Combine the salad greens, strawberries, avocado, and basil in a large bowl. Drizzle with the dressing and toss gently.
Turn the salad out onto a platter or shallow dish. Top with the crumbled cheese and the toasted walnuts and pumpkin seeds just before serving.