Salad
- 80g Bag mixed salad leaves
- 2 Ripe medium avocados, peeled, pitted and sliced
- 150g Strawberries, halved
- 3-4 Figs (depending on size), quartered
- Parmigiano Reggiano shavings
- Ciabatta, sourdough bread or granary toast, to serve
Parmigiano Reggiano Salad with Avocado, Strawberries and Figs
Parmigiano Reggiano Salad with Avocado, Strawberries and Figs
45 min
This stunningly beautiful salad is a fresh and fruity combination of avocado, strawberries, fresh figs and Parmigiano Reggiano shavings, with a lemon, mustard and olive oil dressing. Sensational!
Ingredients
Dressing
- 4 tbsp. Olive oil
- 2 tbsp. lemon juice
- 1 tsp. Dijon or wholegrain mustard
- Pinch of salt, sugar and pepper
Method
Salad
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.
Make the dressing by whisking together the olive oil, lemon juice and mustard. Season with a pinch of salt, sugar and pepper, then sprinkle over the salads.
Serve at once, with warm ciabatta, sourdough bread or granary toast.
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