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Strawberry Watercress Hazelnut Salad Recipe

This Strawberry Watercress Salad is a light and refreshing spring salad, perfect as a Valentines' Day meal starter or to celebrate the start of the Summer. Try using apple balsamic vinegar, which is light amber in colour, and has less overpowering flavour than balsamic vinegar made from grapes.

Posted by: michael
On: 13/03/2018

Cuisine

British

Time

< 15 mins

Skill Level

Newbie

Serves

Courses etc.

Detox
Starters

You will need

Ingredient	Add
1 bunch fresh watercress	Awaiting stock	More products
1 punnet fresh strawberries	Awaiting stock	More products
2 Tbsp extra virgin olive oil		More products
2 Tbsp balsamic vinegar OR		More products
2 Tbsp apple balsamic vinegar		More products
a generous pinch smoked sea salt or regular sea salt		More products
freshly ground black peppercorns, to taste		More products
1 Tbsp sumac, optional	Awaiting stock	More products
1/4 cup or about 30g hazelnuts		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Wash and spin the watercress (or allow it to drain in a colander, then gently pat it with paper towels or a clean tea towel). Rinse and slice or quarter the strawberries. Roughly crush the hazelnuts using a knife, a rolling pin or a pestle and mortar.
Prepare the dressing in a medium sized bowl by combining the olive oil, balsamic vinegar, salt and pepper. Add the sumac, if using. Add the prepared watercress, strawberries and crushed hazelnuts (reserving a little for garnish) and gently toss in the dressing.
Serve topped with the reserved hazelnut pieces and an additional dusting of sumac if you wish.