Using strawberries in a savoury salad may seem a little different, but when paired with roasted macadamias it becomes a fresh, vibrant dish that’s perfect alongside baked ham, barbequed meats or a colourful vegetarian spread. The sweetness of the strawberries balances beautifully with basil, a tangy balsamic dressing and the buttery crunch of macadamias.
Ingredients
- ½ cup macadamias
- 750 g strawberries hulled and halved
- ¾ cup basil leaves finely sliced into chiffon*
- 2-3 cups rocket leaves or baby leaves or a mixture of both
Dressing
- 1 tablespoon good quality balsamic vinegar
- 1 tablespoon maple syrup
- ¼ cup macadamia oil or olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C. Spread the macadamias over a baking sheet and place in the oven for 7-10 minutes, until golden.
- Remove from the oven and set aside to cool completely.
- Once cool, roughly chop the nuts into halves and thirds, leaving some whole if desired.
- Place the strawberries, basil and salad leaves in a serving bowl.
- Combine the dressing ingredients in a jar and shake until thoroughly combined.
- Pour the dressing over the salad and gently toss to coat everything evenly.
- Season to taste with extra salt and pepper if desired.
Notes
*”Chiffon basil” refers to basil that has been cut using the chiffonade technique, where the leaves are stacked, rolled tightly, and then sliced into thin, long ribbons. This method is used for tender herbs like basil to create a delicate cut that prevents bruising and releases more flavour, making it ideal for pasta or salads.
Nutrition
Calories: 320kcalCarbohydrates: 21gProtein: 3gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gSodium: 7mgPotassium: 415mgFiber: 5gSugar: 14gVitamin A: 497IUVitamin C: 113mgCalcium: 75mgIron: 2mg
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