Food and lifestyle photographer and blogger Madeline Lu shares the most vibrant spring salad recipe. Served up in pure white plates, this beautiful spring starter looks and tastes much more impressive than the time taken to make it would suggest.
– 200g baby spinach leaves
– 200g romaine lettuce
– 4-5 strawberries, cut into quarters
– 1 avocado, cut into small cubes
– 2 tbsp pine nuts, lightly roasted
– 1/2 yellow pepper, cut into small pieces
– 1 tbsp balsamic vinegar
– 2 tbsp extra virgin olive oil
– Salt and pepper to taste
Wash the baby spinach leaves and romaine lettuce leaves thoroughly and remove excess water. Put them into a big salad bowl. If the romaine leaves are too big, break them into smaller bits.
Add the strawberries, avocado cubes, yellow paprika pieces, and pine nuts into the salad bowl. Mix well.
Add the balsamic vinegar and olive oil to the salad and mix well. Add salt and pepper to taste.