Parmigiano Reggiano Salad with Avocado Strawberries and Figs
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. Verdict? Sensational!
- Preparation Time20 mins
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
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.
- 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.
Cook’s tip: To make for one person, simply halve the quantities. The salad is so speedy to make - it’s ideal for a quick healthy lunch.