Summer Strawberry Salad

Strawberries are a super food and they make eating your greens a joy. This Spring fruit salad will give you a spring in your bicycle pedal!

Ingredidents: (serves 1 or 2)
– Baby Spinach (2 or 3 generous handfuls)
lettuce or steamed broccolini will substitute
– Corriander (1/4 to 1/2 bunch)
water cress will substitute
– Mint (1/4 to 1/2 bunch)
vietnamese mint or basil will substitute
– Zucchini (1 medium)
green capcicum will substitute
– Reg Capcisum (1/2 large)
cherry tomatoes will substitute
– Walnuts (2 generous handfuls)
pecans will substitute
– Macadamia nuts (1 generous handful)
brazil or pinenuts will substitute
– Dates (3 large)
any type will be fine
– Strawberries (1 punnet)
– Lemon (1 large)
– Orange (1/4 large)
– Salt (2 pinches)
– Raw Brown Suger (2 pinches)
– Wheat-free crackers (generous handful)

Dressing:
– Dijon Mustard (2 generous tsp)
– Honey (1 generous tsp)
– Balsamic Vinegar (1/4 cup)
– Lemon (1/4)
– Salt (1 pinch)
– Olive Oil (1/4 cup)
– Macadamia Oil (1/4 cup)

To make:
Finely slice spinach, mint and corriander, and throw in to mixing bowl. Add a pinch of salt and toss.

Finely slice zucchini and capcicum in to 2cm lengths, put into side bowl and drizzle with lemon juice.

Roughly chop walnuts and macadamia and add nuts to greens in mixing bowl.

Roughly chop dates and drizzle with lemon juice to separate sticky chucks, throw in to mixing bowl with greens.

Quarter strawberries, put in side bowl and drizzle with orange juice and a pinch of sugar, toss.

Add strawberries, zucchini and capcicum to greens in mixing bowl, toss together.

Crumble pieces of cracker over top of salad.

Put mustard, honey, oils, vinegar, pinch of salt and rest of lemon juice in to an empty jam jar and shake till well mixed.

Drizzle dressing over salad, serve.