strawberry and parmesan salad

Posted July 23, 2020
Serves: 4
Time: 10 mins

A lively mixture of rockets, strawberries, almonds and parmesan cheese tossed with vinegar dressing. Try it and let us know.



125 g purslane

50 g rucola leaves or baby rocket

12 medium-big strawberries, sliced

½ cup almonds, toasted and cut in half

100 g parmesan cheese, sliced thinly


3 tablespoons olive oil

3 tablespoons balsamic vinegar

1 tablespoon honey

1 tablespoon mustard

2 tablespoons honey mustard (optional)

1 teaspoon lemon juice

salt and pepper to taste

How to Cook:

In serving plate, place the purslane and the rucola leaves and then, on top the strawberries.

Spread the almonds and parmesan cheese over the strawberries.

In a small bowl, mix the dressing ingredients well.

Pour the dressing over the salad just before serving or leave it on the side

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