Strawberry season doesn’t last all that long in New Zealand (let’s be honest, is it ever long enough?), so we make sure to gorge on the delectable juicy red berries as often as possible, while they’re available. Seasonal fruit is always so much cheaper than exotic imports, and we enjoyed this salad a few times throughout December and January.
Yesterday I looked for a last few remaining punnets of strawberries so I could make it again, but sadly, strawberry season is well and truly over. Sorry I wasn’t organised enough to share this with you a month or so ago, but now we have something to look forward to next Summer. To my friends and family in the Northern Hemisphere, not long until your strawberry seasons begin so be sure to bookmark it.
The combination of flavours and textures make it a very interesting meal, while the array of colours gives me energy just by looking at it. Feel free to drizzle with a little olive oil and balsamic vinegar, or plain freshly squeezed lemon juice. I luuurve it with my honey mustard dressing, but it is still very enjoyable without dressing.
Mesclun salad leaves sound a lot more fancy than they actually are. All it is, is an assortment of young, fresh salad greens grown together for easy cutting and packaging.