Strawberry Spring Bamboo Shoot Salad with Honey Vinaigrette 士多啤梨春筍沙律蜜醋汁

A refreshing and elegant vegetarian salad combining sweet fresh strawberries with tender spring bamboo shoots, mixed greens, and a balanced honey vinaigrette dressing. This light dish showcases the contrast between the delicate sweetness of berries and the subtle earthiness of bamboo shoots, perfect for spring dining.

Nutrition (per serving)

Ingredients

• 400g Fresh strawberries
• 300g Spring bamboo shoots (tinned or fresh)
• 200g Mixed salad greens
• 3tbsp Honey
• 3tbsp Rice vinegar
• 2tbsp Extra virgin olive oil
• 1tbsp Sesame oil
• 1tsp Dijon mustard
• 0.25tsp Sea salt
• 0.125tsp White pepper
• 2tbsp Sesame seeds

Steps

1. Rinse and hull the strawberries, then cut them in half lengthwise
2. Rinse the spring bamboo shoots and cut them into 5cm diagonal pieces
3. Wash and dry the mixed salad greens thoroughly
4. In a small bowl, combine honey and rice vinegar, stirring until well blended
5. Whisk in the extra virgin olive oil, sesame oil, and Dijon mustard until emulsified
6. Season the dressing with sea salt and white pepper to taste
7. Arrange the mixed salad greens as a base on individual serving plates
8. Top with the spring bamboo shoot pieces and strawberry halves, distributing evenly
9. Drizzle the honey vinaigrette dressing over the salad just before serving
10. Sprinkle with sesame seeds as garnish

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