Side Servings

Strawberries, scooped avocado, bocconcini and walnuts drizzled with warm redcurrant vinaigrette

By Abigail Donnelly
4
Easy
15 minutes
Wine/Spirit Pairing
Raka Rosé 2006
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Ingredients

Method
  • 200 g strawberries, sliced into rings
  • 2 ripe avocados
  • 16 balls bocconcini
  • 100 g walnuts, toasted
  • Sea salt and freshly ground black pepper, to taste
  • Flat-leaf parsley, chopped, to serve
    • For the dressing

  • 140 g frozen redcurrants, defrosted
  • 1 T brown sugar
  • 2 T walnut oil

Method

Ingredients

Arrange the strawberries on a plate. Scoop out the avocado flesh and add it to the platter along with the cheese and nuts. To make the dressing, mix together the redcurrants, sugar and oil. Heat until warm. Spoon it over the salad. Season and scatter with parsley.

Per serving: 3319kJ, 26g protein, 67g fat, 22.27 carbs

TASTE’s take:
If you have some really good walnut oil, this is a great dish in which to use it. The tart berries cut through the creaminess of the avocado beautifully.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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