Strawberry Floral Crispy Noodle Salad

Rozanne Stevens

Serves 4

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Prep time 10 mins
Cook time 5 mins
Ready time 15 mins

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!

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Ingredients

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

Method

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.

Additional notes

“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.”

Recipe courtesy of Rozanne Stevens

For cookbooks and healthy cookery courses, please visit www.rozannestevens.com, and follow Rozanne on Twitter @RozanneStevens.