I love strawberries but have always been a little hesitant using them out of context. Of course, I have eaten them in salads before and not even reluctantly, but I have never been a strong advocate of flinging them with the green stuff, that was until yesterday. It was a little like ‘old mother hubbard’. I went to the cupboard which was not quite bare, but it was pretty spartan with a rather odd array of food, and this is what I ended up with: ‘Avocado, strawberry, ricotta, mint and pistachio salad with white balsamic dressing’! It was sensational. It just danced with colour, taste and summer and was really very good, so good that I got annoyed that I had been so greedy and polished it off quite so speedily. This salad is a doddle to put together, relatively cheap, healthy, light, and with no cooking involved, what’s not to like? It’s my kind of food for steamy, summer days.
Strawberry, avocado, ricotta and mint salad with pistachios and white balsamic
Serves 1 for lunch
- 1 ripe avocado cut into slices
- 2 handfuls of washed garden mint leaves
- 1 handful of strawberries cut in half
- Fresh ricotta (ideally use really good ricotta) or fresh goats cheese or feta
- 1 table spoon of chopped pistachios
Dressing: 1 dessert spoon of white balsamic whisked together with 3 dessert spoons of olive oil, salt and pepper
Put all the ingredients into a large bowl, toss together and drizzle over the dressing, season with extra salt and pepper.
Written by the wonderful Joanna Preston of Larder Saga.