Ok, now before you turn your nose up at the idea of having strawberries with avocado, blue cheese and shaved chicken, hear me out. I know this is a strange combination and the first time I saw fruit in salad, I was disgusted. I was very much a sweet with sweet, salty with salty kind of teenager and only recently did I really start enjoying mixing salty and sweet. Just the thought of bacon with syrup on french toast was enough for me to turn green around the gills.
But this salad is magical. If you take a bite full of every ingredient, it’s like a little flavour explosion happens in your mouth (can you tell I’ve been reading Heston Blumenthal?) Each ingredient compliments each other in a way that’s hard to explain. Plus, this salad is so gorgeous, almost like culinary art (ok, I know the Blumenthal is getting ridiculous now).
If you want to keep this vegetarian, you can of course omit the shaved chicken, but it does add a nice bit of flavour. Also, feel free to add any fruit you want. But Strawberries, blue cheese and avo HAVE to be in there somewhere. I added nectarines to this salad but I sometimes add paw-paw and it works just great.
The salad dressing for this might also seem strange, balsamic and orange? Yes, it works! Believe me. And don’t shoot this salad down before you’ve tried it. You HAVE to try it before you can tell me that it doesn’t work. And with all the gorgeous fruit and avocado’s around, you have no excuses.
And if you’re a parent or know someone who is a parent to 5-12 year olds, remember, we’re running a “Win a party with Nando’s competition” and the entries close on the 17th of December. Click here for more details. And remember to read the rules, if your child is under 5 and you haven’t liked or re-tweeted, your entry will be discarded.
1 packet mixed salad leaves of your choice
2 avocados, peeled and cut into cubed
2 handfuls strawberries, sliced
1 packet shaved chicken (the kind you get in the coldmeat section)
4 nectarines, sliced
100g blue cheese
For the dressing
4 tablespoons olive oil
2 tablespoons balsamic vinegar
4 tablespoons orange juice
salt & pepper to taste
- Scatter the salad leaves onto a large platter, followed by the salad ingredients. Crumble the blue cheese over.
- Mix all the ingredients for the dressing and drizzle over the salad. Serve with crusty bread and a glass of ice-cold wine.