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Summer Cup salad recipe

Summer Cup salad recipe

4 ratings

Created by The Tesco Real Food team

All the glorious flavours of summer in one amazing salad – sweet strawberries, refreshing cucumber, fragrant mint and sweet citrus. Add crisp watercress and creamy goat's cheese and you have your new go-to summer dish right there! Serve at parties, picnics or as a light lunch. See method

Ingredients

  • 1 large echalion shallot
  • pinch of salt
  • 2½ tbsp red wine vinegar
  • 4 tbsp extra-virgin olive oil
  • 1 tsp Dijon mustard​
  • juice and zest of ½ orange
  • 1 tbsp Summer Cup (or Pimm’s)
  • ground black pepper
  • 15g fresh mint
  • 300g strawberries, hulled and halved (or quartered if large)
  • ½ a cucumber, cut into half moons and deseeded
  • 80g pack watercress
  • 50g soft goat's cheese
2 of your 5-a-day and high in unsaturated fat

Each serving contains

  • Energy

    910kj
    220kcal     11%

  • Fat

    17g 24%

  • Saturates

    4g 20%

  • Sugars

    8g 9%

  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 8.7g Protein 3.8g Fibre 3.9g

Method

  1. Thinly slice the shallot, transfer to a bowl with the pinch of salt and 1 tbsp red wine vinegar. Massage together with your fingertips; set aside.
  2. Meanwhile, whisk the remaining 1½ tbsp red wine vinegar, olive oil, Dijon mustard, orange juice and Summer Cup in a mixing bowl; season with plenty of black pepper. Pick the leaves from the mint; finely shred most, reserving the rest. Add the shredded mint to the dressing along with the strawberries and cucumber; toss to coat. Stir in the pickled shallot.
  3. Arrange the watercress on a platter. Spoon over the strawberry and cucumber mix, crumble over the goat’s cheese and scatter with the reserved mint leaves and orange zest. Drizzle over any dressing left in the bowl and finish with an extra twist of black pepper to serve.

Tip: Make it alcohol free: swap the Summer Cup for 1 tbsp balsamic vinegar.

See more Summer salad recipes

drinkware RFO

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