This salad is super simple and I didn’t even bother with a proper salad dressing. It’s a kind of assembly meal and the key to make it tastes really good is to use the best and freshest ingredients you can find.
This one is made using Rory’s Mixed Salad Leaves.
You can find really delicious and health recipes on Linn’s website Straightforward Nutrition
CELEBRATION OF SUMMER SALAD
Serves 1 hungry person or 2 people as a side
1 cup mixed green salad leaves, washed
6-7 strawberries, washed, hulled & halved
1 pear, washed & sliced
50g feta cheese (because everything just tastes better with feta!)
10 walnuts, roughly chopped
a handful of sprouted mungbeans – optional
some sage flowers – alternatively add a few fresh leaves of sage, finely chopped &/or other types of edible flowers for an extra kick of colour
a drizzle of balsamic vinegar
Place the leaves in a large bowl. Scatter some balsamic vinegar over the leaves to taste. Add in your pear and strawberries. Scatter the mungbean sprouts, walnuts, flowers and crumble the feta over the whole lot. Serve immediately.
* I’ve also made this salad using a ripe peach instead of the pear and switching the walnuts for pecan nuts. It was almost nicer…*