Baby Greens Salad with Strawberries & Goats Cheese

This salad is perfect as a light meal, side dish or starter course while entertaining this summer. Using baby leafy greens increases (or boosts) the phytonutrient and fibre content of this recipe. Strawberries bring antioxidants and a subtle (or playful) fruitiness while the lemon vinaigrette keeps everything fresh and light.



1 box (400g) aka 2-3 handfuls of Organic baby greens mix (baby spinach, beet greens, baby lettuce, red lettuce, arugula)

1 English cucumber, sliced

2 medium size ripe tomatoes, sliced

4 Red radishes, sliced

5-6 medium size Strawberries, sliced

3/4 small Red onions, julienne

2 stalks Spring onions, thinly sliced

2 tablespoons Goats cheese, crumbled



Lemon Vinaigrette

2 tablespoons EVOO (Extra Virgin Olive Oil)

1 tablespoon fresh lemon juice

2 tablespoons Parsley or Coriander, finely chopped

1 teaspoon Dijon mustard

1/2 teaspoon honey (optional)

1 garlic clove, minced

3/4 teaspoon salt or to taste



1) Wash baby greens, tomatoes, cucumber, radishes, strawberries, spring onions and parsley. Set aside to drain.

2) In a small bowl or jar mix well together all the vinaigrette ingredients.

3) Layer baby greens mix, sliced cucumber, red onion, tomatoes, radishes, spring onions, strawberries and goats cheese on a large platter or in a large bowl.

4) Serve with dressing on the side or drizzled on top.

By : Violet Gheletca

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