Parmigiano Reggiano Salad with Avocado, Strawberries and Figs

Parmigiano Reggiano

Parmigiano Reggiano

Premium Supplier 26th August 2020

Parmigiano Reggiano Salad with Avocado, Strawberries and Figs

50 min

A delicious recipe that is perfect for a light and healthy lunch. 


  • 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


  • 4 tbsp. Olive oil
  • 2 tbsp. Lemon juice
  • 1 tsp. Dijon or wholegrain mustard
  • Pinch of salt, sugar, and pepper


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.


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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