Strawberry & Feta Salad

Strawberry & Feta Salad

Juicy strawberries, creamy feta and toasted almonds turn an everyday green salad into a summer side with proven heart‑smart perks. In a recent randomised trial, older adults who ate strawberries every day trimmed a few points off their systolic blood pressure and boosted blood‑antioxidant status. Regular almond snacks have likewise cut LDL cholesterol while keeping protective HDL steady in controlled studies.

Tumbled with crisp romaine and a raspberry, balsamic vinaigrette loosened with a splash of water, the mix hits that sweet‑savory balance, perfect for any cook‑out or pot‑luck.

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  • What you need:

    • 85 grams of slivered almonds
    • 2 cloves garlic, minced
    • 1 tsp honey
    • 1 tsp Dijon mustard
    • 60 ml raspberry vinegar
    • 30 ml balsamic vinegar
    • 2 Tbsp light brown sugar
    • 240 ml vegetable oil
    • 2 Tbsp filtered water
    • 1 head romaine lettuce, torn
    • 300 grams of fresh strawberries, sliced
    • 150 grams of crumbled feta cheese

  • How to do it:

    1. Toast almonds. Heat a dry skillet over medium‑high. Stir almonds 3–4 min until lightly golden; tip out to cool.
    2. Make dressing. In a jug whisk garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar and brown sugar. Drizzle in oil while whisking, then whisk in some water to lighten the emulsion. Season with a pinch of salt and pepper.
    3. Assemble. In a large bowl combine lettuce, strawberries, feta and cooled almonds. Pour over just enough dressing to coat and toss gently. Serve immediately.
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