This Spring salad is a seasonal mix of strawberries, rocket, and salmon for the perfect light meal for Spring days! It is berry season and berries are a perfect addition to a salad, adding a seasonal, fresh and sweet component to bring it to life! The smoked salmon brings the salty component, while still keeping it light and refreshing with earthy flavours from the beetroot and a touch of pepper from the fresh rocket. Basil and strawberries are a winning combination that makes this salad pop. Not only is this refreshing, light and balanced in flavours but it’s also a nutrient-dense salad.
Prep time 15 minutes
Serves 4
Ingredients
Directions
Ingredients
For the Salad:
100g rocket
100g red cabbage, shredded
250g strawberries, sliced
125g blueberries
½ red onion, thinly sliced
100g sliced pickled beetroot
100g smoked salmon ribbons
Fresh basil leaves, to taste
For the Strawberry Vinaigrette:
3 strawberries, sliced
60 ml (1/4 cup) red wine vinegar
60 ml (1/4 cup) raspberry vinegar (*see substitutes below)
125 ml (1/2 cup) canola oil, olive oil or hemp seed oil
15 ml (1 Tbsp) honey (*Vegan option: coconut sugar, maple, agave or date syrup.)
Pinch of salt
Directions
For the Salad:
Arrange all salad ingredients on a serving platter.
For the Strawberry Vinaigrette:
Place all ingredients in a bowl and use a stick blender to combine and emulsify the vinaigrette.
Pour the dressing over the salad and serve immediately.
Additional Notes
SUBSTITUTES:
You can substitute raspberry vinegar with apple cider vinegar, or balsamic vinegar.
You can substitute the smoked salmon with smoked chicken, smoked tofu pieces, or another protein like beans or chickpeas (pan-fried or roasted with smoked paprika to keep that smokey flavour)
You can replace the red cabbage sliced with white cabbage or a raw slaw mix.
Looking for some other fresh summer salad recipes? Browse through some summer recipes here.
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