With an indulgent trip eating my way across Italy earlier this month, I’ve come back falling in love with food and cooking again and also a bit of a desire to eat healthy while also satisfying the growing bump! While I probably would have been classed as healthier than the average person before getting pregnant, I’ve found myself focusing not only on what is best for me but what’s best for the kids as well.
This secret to this gorgeous salad is all in the presentation with these beautiful edible flowers from Spinneys. They’ve got a bit of a lettuce taste so blend into the salad well, but the impact on the plate is the gorgeous colour! All the other ingredients can be picked up in a quick shop at Spinneys as well; you can easily add some nuts or seeds from the pantry in here too. The edible flowers are priced at AED 13.95 per packet and are available in the fruit and vegetable section. They come in a variety of colors and options including Pansies and Violas as well as Snapdragons and Microgreens.
Strawberry, Raspberry and Feta Salad Ingredients:
Leafy salad greens (Field or lambs lettuce is preferable)
Feta Cheese (Get the fresh cheese from the deli, not pre packed)
Handful of strawberries
Handful of raspberries
Olive Oil (We used Nudo, I’d recommend you check them out!)
Balsamic glaze or reduced balsamic vinegar
Edible flowers to garnish
Salt and pepper to taste
Strawberry, Raspberry and Feta Salad Recipe
- Wash and dry lettuce, strawberries, raspberries and cucumber separately.
- Slice strawberries in half.
- Dice cucumbers into bite sized chunks.
- Crumble feta as desired.
- Place lettuce in a bowl and dress with olive oil, salt and pepper.
- Plate lettuce as a base and arrange strawberries, raspberries, cucumber and feta on top.
- Drizzle with balsamic glaze.
- Garnish with edible flowers.