I’ve been preparing and eating salads at home almost every day. I can have a salad as a light dinner, or snack during the day. Salads is classic and great way to calm down raging appetite instead of eating various high-calories snacks. This salad is all about summer: refreshing and light, bright and tasty. Perfect food for hot summer days!
Summer Salad with strawberry
Next time I’ll add some sliced almonds for the crunchy note.
You can use arugula instead of spinach.
Tangerine has a sweet-tart taste, you can sub it with orange or clementine.
Ingredients
baby spinach, as much as you want
1 medium fennel bulb, thinly sliced
5-7 strawberries, sliced
1-2 tangerine
2-3 radishes, thinly sliced
some chopped fennel fronds for garnish, optional
Dressing
zest of one tangerine
1-2 tsp finely chopped mint
1 tsp runny honey
1 tbsp lemon or lime juice, or more if needed
1 tsp white balsamic vinegar
2 tbsp extra virgin olive oil
sea salt, freshly ground white pepper to taste
Preparation
- Wash spinach, let it dry, arrange onto a serving plate.
- Cut peel from tangerine. Using a knife to cut out the segments, letting them fall into a bowl along with the juice.
- Add strawberries, fennel, tangerine segments and radish to the spinach. Toss together gently.
- For the dressing, in a small bowl, combine all ingredients, stir well, adjust salt, pepper and lemon juice to your taste. Pour over the salad.
- Garnish with chopped fennel, if using.
Enjoy!
