Welcome to menus. Skip directly to: main content, search box or category list.
  • Auckland
  • Bay of Plenty
  • Canterbury
  • Gisborne
  • Hawkes Bay
  • Manawatu-Wanganui
  • Marlborough
  • Nelson
  • Northland
  • Otago
  • Southland
  • Taranaki
  • Tasman
  • Waikato
  • Wellington
  • West Coast

Delightful strawberry salad recipe

I peer into the fridge in a bid to find enough ingredients to craft a simple breakfast, and am pleased when breakfast spins itself into existence from a haphazard lot of leftover fruits and vegetables.

Now, I know what you’re thinking. “Salad for breakfast, no way!” And yes, it’s a ridiculous suggestion on those Determined Belly Days.

You know the ones I’m talking about – the days where your belly will not be satisfied by anything other than Big Substance. Bacon and eggs. French toast in a pool of maple syrup. Creamy porridge. Or all of the above at once.

On those days, forget salad – eat what you need to.

But there are days, I find, that the belly searches for something… else. Something gentle, calming and true.

This is a recipe for those days.

Salad with strawberries, feta and avocado

Ingredients*

A handful of loose mesclun

4 strawberries, quartered

½ avocado, sliced**

2 tbsp feta cheese, diced

Freshly ground black pepper

½ lemon

Method

In a small bowl, combine the mesclun, strawberries, avocado and feta cheese.

Squeeze the lemon wedge over the salad, then over the remaining half of the avocado*. Wrap the unused avocado half with cling wrap and store in the fridge.

Grind some black pepper over the salad, toss well and tuck in!

Yields 1 serving.

* Ingredients are easily adaptable – use what is in season / in your pantry – think sweet, tart, creamy, fresh. Mmmm.

** The lemon juice will keep the avocado half green for a few hours. Keep it for dessert later (it's like a healthy ice cream) or on toast with a sprinkle of salt and pepper; it’s delicious either way.

This guestpost was brought to you by Mel at Treehouse Kitchen:

I love writing, and food comes a close second. My blog started as a personal take on Julie and Julia – but has evolved to become more of a sketchpad, with most of the bright stage lights centered on food and cooking. I keep it real and relatively un-fancy though that doesn't mean I don't hold myself to writing a blog I'm proud of. Occasionally I travel (my third love after writing and food) and that writes itself into the blog too.

Post a comment

There are no comments, be the first to post one.

Your comment (We want to hear what you've got to say but there are certain guidelines we adhere to. Read our comment guidelines).

Your comment must be at least 25 characters longer. 1000 characters left
Notify me when a new comment is posted to this thread
The latest

Reviews

Articles

Restaurants




Submit     Cancel * Required fields