ith spring just around the corner, it is time to start making light, nutritious spring dishes filled with wholesome ingredients. Like me, this salad is someting to be slowly savoured. Let your lips do the talking as your tongue reaches a state of salad stardom. Fill your body with the rich colours and textures and let the newness of spring rejuvenate every pore of your being. The tastes and flavours of my strawberry, baby spinach, avocado, feta and sugared walnut salad, drizzled lovingly with a raspberry vinaigrette, will blast your palette into the galaxy of glee.
You will need:
1 bag baby spinach leaves
1 punnet strawberries
1 avocado
100g walnuts
Cardamom
Brown sugar
100-200g feta (according to taste)
1 pack of bacon pieces
Raspberry vinaigrette
Preperation
Clean and hull your strawberries and set aside. Put your walnuts, a bit of cardamom and 2 tbsp sugar into a pan. Let the sugar melt and coat the walnuts as you toss them gently. Once the walnuts are coated and crisped, remove from the pan and leave on greaseproof paper to cool. Fry your bacon pieces until crisp, then set aside to cool. Slice your avocado and sprinkle with lemon juice. Fill your salad platter with spinach leaves. Slice your strawberries and scatter over your leaves along with your sliced avocado. Toss your cooled bacon evenly over the salad and crumble the feta over the top. Finally, add the candied walnuts and sprinkle lavishly with the raspberry vinaigrette. Add in a bottle of bubbly and a snuggle with a loved one!
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