Meatless Monday: Strawberry Salad with Honey Balsamic Vinaigrette
Today I wanted to share a salad I've been obsessed over. I've had this for lunch for the past 3 days!! It is so unbelievably delicious you MUST try it! I've had this new fondness for fruit in salads and it's such a brilliant idea especially throughout spring and summer. Sadly summer is over in Australia and with the dreary summer Sydney has had this year, I feel robbed. This salad is the perfect mix of tangy, sweet and fresh taste that I have been craving.
This salad is under 2000kJ/large serve. I usually have some chicken or tuna with it or have it on the side with a meal. However at 2 serves of vegetables, a serve of fruit and plenty of good fats from the olive oil and cashews it's a great low salt lunch choice! Not to mention it's vegetarian on it's own which is why I've added it to Veggie Mamas Meatless Monday list.
Strawberry Salad with Honey Balsamic Vinaigrette
Adapted from: A Couple CooksServes: 4 (side salad) or 2 (salad meals)
Preparation Time: 10mins
Ingredients
- A cup or two of strawberries (Watermelon works great too)
- Half of a red onion
- Handful of cashews
- Crumbled fetta cheese
- Vinaigrette dressing
- 4 tablespoons aged balsamic vinegar
- 3 tablespoons olive oil
- 4 teaspoons mustard
- 2 tablespoons honey
- Fresh ground pepper
- Prepare the ingredients: Wash and slice the strawberries. Wash and dry the salad greens. Thinly slice a red onion (if you’d like it to be a bit less spicy, soak the slices in cold water for about 20 minutes prior to serving).
- Make the dressing: Combine dressing ingredients in a bowl, whisk with a fork
- To serve, spread the greens on a plate and top with strawberries, red onion, cashews, cheese crumbles and vinaigrette
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