Dinner: Strawberry Tomato Salad
Why I Love This Recipe
I think I saw a variation of this on a French cooking show. One of the things I love about France is that it seems half of the afternoon and evening TV programming is cooking shows! And that's on the main national channels!
In any event, a really light, summery salad, with a great balance of flavours. Perfect accompaniment to a grilled main course.
And because of the ingredients, you can play with the presentation (like the layering effect in the picture).
Ingredients You'll Need
5 to 6 large strawberries
12 or so cherry tomatoes
4 large white mushrooms
1 large avocado
1 Red pimento pepper
1 tbsp honey
3 tbsp olive oil
Salt and pepper to taste
Clean and quarter the strawberries. Halve the cherry tomatoes, unless they're the really tiny ones, then you can leave them whole. Tear up 2 good handfuls of the spinach, and add it all into a big bowl.
Make the dressing in a separate bowl, and don't add to the salad until you've actually plated the salads. I've found if you add the dressing to the big bowl, you lose too much of the dressing when you plate.
Finely dice the pimento. For 2 people, a whole pimento may be too much, so go according to your taste. Zest the lime and add the zest along with the juice of half the lime to the dressing. Add the honey, smashed garlic, olive oil and salt and pepper to taste.
Thoroughly mix the dressing and taste for seasoning.
Chiffonade the mint leaves and place to the side. Only add the mint to the dressing and give a quick mix right before you plate.