Ingredients

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

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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Parmigiano Reggiano Salad with Avocado, Strawberries and Figs