Rocket and strawberry salad with strawberry vinaigrette
A fresh spring salad of rocket (arugula), cucumber and strawberries with a luscious balsamic strawberry vinaigrette.
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Servings: 4
Calories: 217kcal
Ingredients
For the vinaigrette:
- ½ cup fresh strawberries, chopped (about 4)
- ¼ cup extra virgin olive oil
- 3 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup, (optional)
- Salt, (to taste)
- Pepper, (to taste)
For the salad:
- 4 cups rocket (arugula), approximately
- 8 strawberries
- ½ telegraph cucumber
- 1 shallot, finely sliced (or substitute red onion)
- ¼ cup sliced almonds
- 2 tablespoon sunflower seeds
Instructions
For the vinaigrette:
- Using a stick blender (immersion blender), blend the strawberries, lemon juice, balsamic vinegar and maple syrup until smooth.
- Keeping the blender running, drizzle in the olive oil and blend until the mixture is smooth and well combined.
- Taste and adjust seasoning as required.
For the salad:
- Toast the sliced almonds and sunflower seeds in a dry frypan (skillet) until golden brown. Set aside to cool for a few minutes.
- Remove the green parts and slice strawberries into quarters vertically (or as you like). Slice the cucumber in half lengthways, then on the diagonal (or as you like).
- Assemble cucumber and strawberries on top of a bed of rocket in a large salad bowl.
- Sprinkle over finely sliced shallot, almonds and sunflower seeds.
- Drizzle over dressing immediately before serving.
Nutrition information
Calories: 217kcal | Carbohydrates: 10.9g | Fat: 18.9g | Cholesterol: 0mg | Fiber: 2.8g | Sugar: 5.2g | Vitamin A: 150IU | Vitamin C: 42.1mg | Calcium: 70mg | Iron: 1.3mg
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