Strawberry Floral Crispy Noodle Salad
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- Serves: 4
- Preparation: 10
- Cooking: 5
- Ready: 15
This Thai-inspired salad from Rozanne Stevens finds a savoury use for strawberries and looks stunning with the addition of edible flowers – a must for summer!
For the salad
- 50 g instant 2-minute noodles, straight from the pack
- 1 head of butter lettuce
- 1 papaya
- 1 large avocado
- juice of 1 lime
- 150 g strawberries
- large bunch of basil leaves
- edible flowers, to garnish
For the dressing
- 6 tablespoons avocado oil
- 3 tablespoons raspberry vinegar
- salt and freshly ground black pepper
Toast the noodles in a clean, dry pan until crispy. Alternatively, shallow fry them in a little sunflower oil until puffed up and crispy.
Mix all the dressing ingredients together and season with salt and pepper. I like a tart dressing, so I use a little more vinegar.
Wash the lettuce leaves and break into bite-sized pieces. Peel the papaya into long strips with a sharp vegetable peeler. Slice the avocado into long strips and coat with the lime juice. Slice the strawberries lengthways.
Gently mix the salad ingredients together and arrange on a platter. Scatter over the crispy noodles, basil leaves and edible flowers. Drizzle with a little dressing and serve immediately.
Recipe courtesy of Rozanne Stevens
For cookbooks and healthy cookery courses, please visit www.rozannestevens.com, and follow Rozanne on Twitter @RozanneStevens.
“Ish Factor: Edible flowers are one of my favourite garnishes for spring and summer salads. Some plants have leaves, fruit and flowers that are edible, such as rocket, chives and courgettes. For really colourful edible flowers, plant borage, black velvet nasturtiums, violas, princess of India nasturtiums and marigolds. They’re easy to grow in pots and are a great foodie project.”