Strawberry Spring Bamboo Shoot Salad with Honey Vinaigrette士多啤梨春筍沙律蜜醋汁
A refreshing and elegant vegetarian salad combining sweet fresh strawberries with tender spring bamboo shoots, mixed greens, and a balanced honey vinaigrette dressing. This light dish showcases the contrast between the delicate sweetness of berries and the subtle earthiness of bamboo shoots, perfect for spring dining.
01Ingredients
- 400g Fresh strawberries
- 300g Spring bamboo shoots (tinned or fresh)
- 200g Mixed salad greens
- 3tbsp Honey
- 3tbsp Rice vinegar
- 2tbsp Extra virgin olive oil
- 1tbsp Sesame oil
- 1tsp Dijon mustard
- 0.25tsp Sea salt
- 0.125tsp White pepper
- 2tbsp Sesame seeds
Nutrition (per serving)182kcal
- Protein4.2g
- Carbs18.5g
- Fat10.1g
Fiber 3.2 gSodium 142 mg
02Steps
- Rinse and hull the strawberries, then cut them in half lengthwise
- Rinse the spring bamboo shoots and cut them into 5cm diagonal pieces
- Wash and dry the mixed salad greens thoroughly
- In a small bowl, combine honey and rice vinegar, stirring until well blended
- Whisk in the extra virgin olive oil, sesame oil, and Dijon mustard until emulsified
- Season the dressing with sea salt and white pepper to taste
- Arrange the mixed salad greens as a base on individual serving plates
- Top with the spring bamboo shoot pieces and strawberry halves, distributing evenly
- Drizzle the honey vinaigrette dressing over the salad just before serving
- Sprinkle with sesame seeds as garnish
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