An incredibly easy spring salad, which is quick to prepare, frersh and versatile. Toss with your favourite dressing and enjoy the very best of the season.
Carrot, Fennel and Strawberry Salad- inspired by Patty's Food
- Clean and dry the vegetables and strawberries. Thinly slice the fennel and carrot. Cut the red onion into thin half moon slices. Cut the large strawberries into 2-3 chunks. Place the cut vegetables on a large serving plate. Add in strawberries and shredded mint leaves.
- Whisk raspberry vinegar and argan oil in a small bowl. Season to taste. Drizzle the dressing over the salad.