A fresh strawberry and parsley salad dressed with the prettiest violas picked from Gourmet Vegies Chef’s Combo Pretty the Plate
- Begin with washing your spinach. Chop your pistachios and spread them along a baking sheet lined with foil. Lightly toast the nuts, making sure to watch them carefully so they don’t burn. Meanwhile, wash your strawberries, remove the ends, and thinly slice them vertically.
- Roughly chop up the parsley and place in a bowl along with the spinach. Drizzle the balsamic glaze over the mixture and toss until coated.
- To assemble your salad, plate the spinach mixture, top with a few slices of strawberries, crumbled feta, and toasted pistachios. Serve with some violas to decorate and enjoy this fruity tangy salad!
Download recipe PDF here