- 80g Bag mixed salad leaves
- 2 Ripe medium avocados, peeled, pitted & sliced
- 150g Strawberries, halved
- 3-4 Figs, quartered
- Parmigiano Reggiano shavings
- Ciabatta, sourdough, or granary toast, to serve
Parmigiano Reggiano Salad with Avocado, Strawberries and Figs
Parmigiano Reggiano Salad with Avocado, Strawberries and Figs
50 min
A delicious recipe that is perfect for a light and healthy lunch.
Ingredients
dressing
- 4 tbsp. Olive oil
- 2 tbsp. Lemon juice
- 1 tsp. Dijon or wholegrain mustard
- Pinch of salt, sugar, and pepper
Method
Arrange the salad leaves on two serving plates. Share the avocados, strawberries and figs between them.
Use a potato peeler to make Parmigiano Reggiano shavings, and use them to top the salads.
dressing
Whisk together the olive oil, lemon juice and mustard. Season with a pinch of salt, sugar and pepper, then sprinkle over the salads.
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