- 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
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
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.