Here at Daffodil Kitchen we are continuing to celebrate strawberry season with this incredible Strawberry and Avocado Salad with Burrata, Salted Caramel Pecan Nuts and a Balsamic Dressing with Honey and Poppy Seeds. If you love sweet and savoury salads with lashings of flavour and contrasting textures, you will adore this combination.
Serves 4 - 6
Collect together your equipment (see Recipe Notes below) and ingredients.
Make the dressing - peel and crush the garlic and place in a jam jar with the remaining ingredients.
Screw on the lid tightly and shake thoroughly
Caramelise the pecan nuts - melt the butter in a frying pan over a moderate heat and add the sugar and salt.
Mix well and add the pecan nuts.
Cook, stirring, over a moderate heat until the sugar and salt have melted into the butter. As soon as this happens, continue to cook for a further 2 minutes, stirring continuously, and then immediately pour onto a parchment lined baking tray. Spread the pecans out over the paper.
Set aside to cool.
Now make this fabulous salad - peel and thinly slice the red onion. Put in a bowl and cover with fresh, cold water. Set aside for 10 - 30 minutes. (I do this before I make the dressing and caramelise the pecan nuts)
When you are ready to bring the salad together, drain the water from the onion and dry it on kitchen paper.
Chop the cucumber and add to a mixing bowl with the green leaves and onion. Add 2 - 3 tablespoons dressing. Thoroughly toss so everything is coated in a layer of dressing.
Transfer half this mix to your serving dish.
Cut the burrata in half. Break up one half and dot over the salad. Prepare the strawberries and avocado and scatter half of these over the salad as well.
Break up the pecan nuts and scatter half over the salad with half the shredded basil leaves. Drizzle over a little dressing.
Repeat with the remaining ingredients. You can either break up, or leave the remaining half of the burrata in one piece. Serve immediately.
Equipment: