Strawberry and Avocado Salad with Burrata, Salted Caramel Pecan Nuts and a Balsamic Dressing with Honey and Poppy Seeds

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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. Let’s break it down:

• fresh, sweet, in-season strawberries
• creamy avocado
• crispy cucumber
• tangy, crispy onion
• dreamy burrata
• sweet and salty pecan nuts, and,
• finally a lusciously sweet, garlicy balsamic dressing with mustard and poppy seeds.

This salad has everything, and I haven’t even mentioned the glorious colours yet!

How to make Strawberry and Avocado Salad with Burrata, Salted Caramel Pecans and a Balsamic Dressing with Honey and Poppy Seeds.

Collect all your ingredients together:

Balsamic Dressing with Honey and Poppy Seeds –

• olive oil
• aged balsamic vinegar
• poppy seeds
• runny honey
• Dijon mustard
• garlic, peeled and crushed
• fine salt
• freshly ground black pepper

Salted Caramel Pecan Nuts –

• pecans nuts
• unsalted butter
• caster sugar
• fine salt, or to taste

For the rest of the salad –

• red onion, peeled and finely sliced
• fresh strawberries, hulled and sliced
• cucumber, halved and sliced
• pea shoots or spinach leaves
• avocado, peeled, stone removed and cubed
• fresh basil leaves, shredded
• ball of burrata

How to make this fabulous summer salad:

Make the dressing –

1. Peel and crush the garlic and place in a jam jar with the remaining ingredients.
2. Screw the lid on tightly and shake thoroughly

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Caramelise the pecan nuts –

1. Melt the butter in a frying pan over a moderate heat and add the sugar and salt.
2. Mix well and add the pecan nuts.
3. 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.
4. Set aside to cool.

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Now make this fabulous salad –

1. 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)
2. When you are ready to bring the salad together, drain the water from the onion and dry it on kitchen paper.
3. 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.
4. Transfer half this mix to your serving dish.
5. 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.
6. Break up the pecan nuts and scatter half over the salad with half the shredded basil leaves. Drizzle over a little dressing.
7. Repeat with the remaining ingredients. You can either break up, or leave the remaining half of the burrata in one piece. Serve immediately.

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Made this recipe?

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