Recipe Strawberry & Feta Salad with Smoked Almonds
Healthy choice
Gluten-free option
Soy-free option
Refined sugar free
Low FODMAP
Freshly Picked
Easy peasy
Salads
There are only a handful of ingredients in this fruity savoury salad but each one brings something special — a bit of smoke, a bunch of sweet, a touch of sour — and the creamy plant-based feta is the ‘glue’ that brings it all together.
You will need
Serves 4
- 3 tablespoons white wine vinegar
- 1 shallot, cut into thin rounds
- 2 punnets of strawberries, cut into quarters
- Handful smoked almonds, roughly chopped
- 3 tablespoons plant-based 'feta', crumbled into small pieces
- 3 tablespoons of oil from the plant-based feta jar
- 1/2 bunch basil, leaves picked
- Salt and cracked pepper, to season
Recipe: Simon Toohey
Directions
-
Step 1
Pour the vinegar over the shallots and set aside for 5–10 minutes. This will help break down the strong onion flavour.
-
Step 2
Add the strawberries, almonds, plant-based feta and shallots (reserving the infused vinegar) to a large bowl, and gently combine.
-
Step 3
Whisk the feta oil and infused vinegar until smooth and silky. Pour over the strawberry salad and gently mix until well coated.
-
Step 4
Place the strawberry salad onto a serving dish. Top with fresh basil and season with salt and a good twist of black pepper.
Recipe: Simon Toohey
More low-FODMAP recipes
Strawberry & Feta Salad with Smoked Almonds
Directions
15 mins to prep
0 mins to cook
-
Step 1
Pour the vinegar over the shallots and set aside for 5–10 minutes. This will help break down the strong onion flavour.
-
Step 2
Add the strawberries, almonds, plant-based feta and shallots (reserving the infused vinegar) to a large bowl, and gently combine.
-
Step 3
Whisk the feta oil and infused vinegar until smooth and silky. Pour over the strawberry salad and gently mix until well coated.
-
Step 4
Place the strawberry salad onto a serving dish. Top with fresh basil and season with salt and a good twist of black pepper.
You will need
Serves 4
- 3 tablespoons white wine vinegar
- 1 shallot, cut into thin rounds
- 2 punnets of strawberries, cut into quarters
- Handful smoked almonds, roughly chopped
- 3 tablespoons plant-based 'feta', crumbled into small pieces
- 3 tablespoons of oil from the plant-based feta jar
- 1/2 bunch basil, leaves picked
- Salt and cracked pepper, to season