Mixing fruits and vegetables in a salad, for a long time, I didn't really dare. The sweet and sour has to remain subtle to work well from my perspective. This salad has it all. Not only is it colorful as can be, but when paired with some mozzarella balls, it's a truly complete dish. The secret? A vinaigrette made with fresh strawberries and balsamic vinegar. A delight...
A colorful salad
One of the easiest ways to make sure you're eating "vitaminized" is to look at your plate. Lots of pretty colors in sight? It's all good then, no need for supplements. If this seems obvious in the summer, it's just as simple in the winter. You'll see, all you have to do is practice. I love playing this game. It's amazing how creative it makes you feel! Plus, you get to put a lot of cool ingredients together, which makes life a lot easier.
- 250 g of strawberries
- 250 g of peas
- 1 large handful of arugula
- 1 large handful of purslane
- 1 lawyer
- 2 tablespoons of olive oil
- 1 tablespoons of balsamic vinegar
- The juice of half an orange
- 1 tsp honey
- Mozzarella balls - optional
- Salt and pepper
- Heat the peas in boiling water for a few minutes if you have chosen frozen peas. Personally, I don't like them overcooked, which makes them a bit "mushy" in my opinion. But it's up to you!
- Once warmed, plunge them into ice water to keep their beautiful green color.
- Rinse the arugula and purslane and arrange them on the plates.
- Mix 6 strawberries with oil, vinegar and honey, adding a little water if the consistency is too firm. Add salt and pepper.
- Cut the remaining strawberries into slices and arrange on the plate.
- Peel the avocado, slice it thinly, sprinkle with orange juice and arrange on the plate with the rest.
- Sprinkle with mozzarella balls if desired and drizzle with dressing just before serving.