Ingredients
- 1 lettuce (I use Salanova red or green butter), cut, washed, spun
- 3 Lebanese cucumbers, washed, dried, sliced
- 2 cups strawberries, rinsed, pat dry and sliced
- ¼ cup micro herbs
- ½ cup almonds (optional)
- 150 grams feta cheese (I use Danish feta)
Dressing ingredients
- 5 tablespoons extra virgin olive oil
- 4 tablespoons white wine vinegar
- 2 teaspoons brown sugar
Author of this recipe
When I made this salad for a group of Year 5 and 6 children, a couple of them informed me sternly that ‘I don’t eat salad’. The same salad-resisting children surprised themselves, and me too, by requesting their plate be refilled four times with mighty big salad serves. Phew! If you have you a salad resister in your family, try this creation - I'm confident it will be the launch pad for their salad journey.
Preparation
Preheat the oven at 160ºC (fan-forced). On a baking tray lined with baking paper, scatter the almonds. Roast for 10 minutes. Set aside and allow to cool.
To make the dressing, combine all ingredients in a jar. Screw on lid securely and shake vigorously. Set aside.
For the salad, arrange the lettuce leaves on a large serving platter.
Distribute the cucumber slices evenly over the lettuce.
Scatter the strawberries on top of the cucumbers.
Crumble the cheese over strawberries.
Spread out the micro herbs over the strawberries.
Shake the dressing jar again and drizzle over salad.
Sprinkle over crunchy almonds.
Serve and enjoy.
Tips from the author
Any nuts can be used in this recipe such as walnuts, pine nuts or pecans. Seeds and nut mixtures work well with this recipe too. This salad tastes good without any nuts too.
Special thanks to Jeffrey & Germaine Borg of Choice Seedlings and the Year 5 & 6 children from St Paul's School, Camden, for welcoming Love my Salad onto the farm and enjoying this salad without the nuts.