Cucumber and Strawberry Salad
When the temperatures are soaring and the days are long, there's nothing better than a fresh and light salad for lunch served in your garden or balcony! One of our all-time favourites is a Summery Watercress, Cucumber and Strawberry Salad with Strawberry Vinaigrette. All vegan and using the seasonal watercress and strawberries, this is a brilliant salad that simply screams British summer! Light and low in calories, we serve this salad with lots of crusty sourdough, which is simply perfect to mop up the leftover dressing!
Equipment
- Blender, Food Processor or a Smoothie Maker
Ingredients
- 80 g watercress
- 200 g strawberries sliced
- 1 avocado
- 1 tablespoon lemon juice
- 120 g cucumber diced into small cubes
- 30 g walnuts roughly chopped
For Strawberry Vinaigrette:
- 50 g strawberries roughly chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon agave nectar or honey
- 2 tablespoon balsamic vinegar
Instructions
- First, make the vinaigrette. Place all the ingredients in a powerful blender and blitz to a smooth dressing.
- In a small dry frying pan, toast the walnuts until they just start to brown and smell nutty. Then remove from the pan and set aside to cool.
- Place the watercress in a serving dish or divide between bowls for individual portions.
- Peel, stone and slice the avocado and drizzle a tablespoon of lemon juice over it to prevent it from browning. Scatter the avocado, alongside the strawberries and cucumber on top of the watercress. Add the walnuts. Drizzle the strawberry vigaigrette and enjoy!
Nutrition
Calories: 378kcalCarbohydrates: 31gProtein: 6gFat: 29gSaturated Fat: 4gSodium: 28mgPotassium: 928mgFiber: 10gSugar: 18gVitamin A: 1468IUVitamin C: 105mgCalcium: 98mgIron: 2mg
Tried this recipe?Let us know how it was!