A “Preppy Salad” in pink and green – beautiful, fresh and tasty. Perfect for lunch or as a starter. Of course, the Serrano ham can be exchanged for something else, preferably something a bit salty.
150 ml fresh raspberries
50 ml red wine vinegar
50 ml water
Salt and black pepper
100 ml olive oil
In a blender, combine all ingredients except for the olive oil. When the mix is smooth, slowly pour in the oil while mixing. This will make sure that the oil blends well into the dressing.
Selected green leaves, shredded
Radishes, finely sliced or spiraled (using a spiralizer)
Cucumber, sliced or spiraled
Red onion, finely chopped
Whole toasted walnuts and a few raspberries for decoration
Toss the mixed salad leaves with some of the vinaigrette.
½ a large avocado PER PERSON
1 tbsp lemon juice per avocado
Salt and pepper
In a mixer, process the avocado with the juice
1. On a serving plate, splash some vinaigrette
2. Place a large spoonful of puree on the plate and spread it out with the back of a spoon until about 0.5 cm thick
3. Place the salad leaves on top of the puree and then the remaining salad ingredients. Decorate with raspberries and the toasted walnuts.