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

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

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

Cooking Instructions

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.