Rocket & Strawberry Salad

This is my go-to Salad recipe. Bitter Rocket leaves mellow down with baby Spinach tossed in a fruity Strawberry Vinaigrette. Topped with Bocconcini & Toasted Almonds. It’s refreshing & zesty. The dressing can be made in advance and stored for a week in the fridge. 

  • 1 bunch Rocket Leaves
  • 1 Bunch Baby Spinach
  • 4 Bocconcini balls, cut into halves
  • 10g Almonds, roughly chopped
  • 100g Strawberries
  • 20ml Balsamic Vinegar
  • 5ml Red Wine Vinegar
  • 1 Pod Garlic, crushed
  • 2g Dijon Mustard
  • 5ml Olive Oil
  • Salt
  • Crushed Black Pepper

  • Preheat the oven to 100 degrees.
  • Clean the strawberries & remove the stalks, wrap them in aluminium foil and bake for about 20 minutes till the strawberries don’t release their juices.
  • In a Nutribullet, Blend the Strawberries with their juice, the Garlic, Balsamic Vinegar, Red wine Vinegar, Mustard & Olive oil, Salt, & Black Pepper.
  • Chill the dressing.
  • In a dry pan, toast the Almonds for 5-7 minutes.
  • In a large bowl, toss the leaves in the dressing & top with Bocconcini & Almonds.


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