Strawberry season is well and truly in full flow. Supplies are having their annual uptick, heralding the imminence of Wimbledon amongst other British seasonal landmarks. Prices plummet while the quality rockets - the basic price mechanism from school level Economics kicks in in earnest. Plus, the best thing is strawberries grow within our local area so even carbon footprint guilt is entirely eradicated. What's not to love?
The sweetness pairs naturally with fresh mint, again abundant in the garden at this time of year. And my love for the more complex aniseed flavour and crunch of fennel carries on. I've used red butterhead lettuce mostly because I had it in the fridge but any delicate flavoured lettuce with a soft texture eg lambs lettuce, will also work.
Pair this with flakes of salty smoked mackerel for a rounded lunch in the sun or serve as a side salad for a summer barbecue.
Fennel Strawberry and Mint Summer Salad (with optional Smoked Mackerel)
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Serves 2
Ingredients:
1/2 medium fennel bulb, thinly sliced
6-8 medium, ripe strawberries, hulled and chopped or sliced
small bunch of mint leaves (approx 12), chiffonade if large
1/2 head of red butter lettuce, washed, dried, leaves separated
handful (50g) unsalted, shelled pistachio nuts
optional: 1 fillet (approx 65g) skinless, boneless smoked mackerel per person, roughly flaked
Balsamic Lemon Dressing:
1 tbsp (1/4 lemon) lemon juice
1 tbsp balsamic vinegar
2-3 tbsp extra virgin olive oil (EVOO)
pinch of sea salt (omit if including smoked mackerel)
Instructions:
1. Add all dressing ingredients to a clean glass jar. Secure with lid and shake to combine. Or whisk in a bowl. Set aside.
2. Arrange butterhead lettuce in serving dishes (or a large platter for sharing).
3. Top with sliced fennel, mint and strawberries. Add flakes of smoked mackerel if using.
4. Just before serving drizzle with dressing and scatter with pistachios.
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| Fennel Strawberry and Mint Summer Salad (with optional Smoked Mackerel) |
The sweetness pairs naturally with fresh mint, again abundant in the garden at this time of year. And my love for the more complex aniseed flavour and crunch of fennel carries on. I've used red butterhead lettuce mostly because I had it in the fridge but any delicate flavoured lettuce with a soft texture eg lambs lettuce, will also work.
Pair this with flakes of salty smoked mackerel for a rounded lunch in the sun or serve as a side salad for a summer barbecue.
Fennel Strawberry and Mint Summer Salad (with optional Smoked Mackerel)
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Serves 2
Ingredients:
1/2 medium fennel bulb, thinly sliced
6-8 medium, ripe strawberries, hulled and chopped or sliced
small bunch of mint leaves (approx 12), chiffonade if large
1/2 head of red butter lettuce, washed, dried, leaves separated
handful (50g) unsalted, shelled pistachio nuts
optional: 1 fillet (approx 65g) skinless, boneless smoked mackerel per person, roughly flaked
Balsamic Lemon Dressing:
1 tbsp (1/4 lemon) lemon juice
1 tbsp balsamic vinegar
2-3 tbsp extra virgin olive oil (EVOO)
pinch of sea salt (omit if including smoked mackerel)
Instructions:
1. Add all dressing ingredients to a clean glass jar. Secure with lid and shake to combine. Or whisk in a bowl. Set aside.
2. Arrange butterhead lettuce in serving dishes (or a large platter for sharing).
3. Top with sliced fennel, mint and strawberries. Add flakes of smoked mackerel if using.
4. Just before serving drizzle with dressing and scatter with pistachios.
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