Strawberry, Almond & Basil Salad

Prep time: 10 mins | Serves: 4

Ingredients: ‍ ‍

• 250g strawberries, hulled and sliced

• 150g cucumber, thinly sliced

• 100g baby spinach leaves

• 40g almonds, roughly chopped (toasted if preferred)

• 15g fresh basil leaves, torn

For the Dressing:

• 30g extra virgin olive oil

• 20g balsamic vinegar

• 10g honey

• 4g sea salt

• 1g freshly ground black pepper

Method:

1. Place the spinach leaves into a large bowl or onto a serving platter to form the base.

2. Scatter over the sliced strawberries and cucumber, distributing evenly.

3. Sprinkle over the chopped almonds and torn basil leaves.

4. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, sea salt and black pepper until smooth and emulsified.

5. Drizzle the dressing evenly over the salad.

6. Gently toss or leave layered for a clean, elegant presentation.

7. Allow to sit for 5 minutes so the flavours lightly combine.

8. Serve fresh at room temperature.

9. Taste and adjust seasoning if needed — more balsamic for sharpness or a touch more honey to enhance the sweetness.

Storage:

Best enjoyed fresh. If needed, store in an airtight container in the refrigerator for up to 1 day. Toss gently before serving.