Trout-and-green strawberry salad with lime-and verjuice dressing

Trout-and-green strawberry salad with lime-and verjuice dressing

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Carb Conscious Fat conscious
  • 20 minutes
  • Strandveld Adamastor 2012


  • 300 g lightly smoked rainbow trout
  • 200 g green (or ripe) strawberries, thinly sliced
  • Salt, to taste
  • 4 t salmon caviar
  • Coriander cress, to garnish
  • For the lime-and-verjuice dressing, whisk:
  • 85 ml verjuice
  • 2 limes, juiced
  • 1 T agave nectar
  • 4 T extra virgin olive oil
  • Salt, to taste

Cooking Instructions

Cut the trout into 2 cm cubes and place in a serving dish, then add the strawberries. 

Drizzle the dressing over the salad, season to taste, top with the salmon caviar and garnish with coriander cress.

Cook’s note: Green strawberries have a sharper flavour than ripe strawberries because the sugars haven’t had time to develop. If you cannot find green strawberries, use a firm green apple such as Granny Smith or even kiwi fruit.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

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.

Social Media

Related Recipes