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Summer Cup salad recipe

1 rating

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

Serves 4 as a side
Takes 25 mins
220 calories / serving
Vegetarian
Gluten-free

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

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.
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.
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