Denise says:

  • This salad is a taste of summer; fresh strawberries combined with salad ingredients and toasted pecan nuts.
  • If you wish to make it vegan, omit the cheese and add smoked tofu or al dente cooked runner beans.
  • Quick to make and ideal for a hot day when you really don’t want to spend too much time in the kitchen.
  • Preparation Time   10 minutes
  •   Cooking Time: 5 minutes
  • Serves:  4 people


  • 225g fresh strawberries, halved
  • 1 small red onion, thinly sliced
  • 2 large avocados sliced
  • 110g fresh goat cheese, crumbled
  • 200g mixed salad greens
  • 12 mint leaves, chopped
  • For the Pecans
  • 150g pecan
  • 3 tablespoons brown sugar
  • 30g unsalted butter, melted
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • For the dressing
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons extra virgin olive oil 2 teaspoons honey Juice and zest of 1 lime
  • Pinch of salt


  1. For the dressing whisk together vinegar, olive oil, mustard, honey, lime, zest and salt in a small bowl. Set aside.
  2. For the pecans, heat a frying pan over medium heat. Melt butter. Whisk in sugar, cinnamon, and nutmeg. Continue to whisk until mixture melts down into a syrup. Add pecans and cook for 2-3 minutes, until toasted, stirring frequently to avoid them sticking together. Remove them to piece of parchment paper and let cool.
  3. Assemble the salad in a large bowl, toss the ingredients together.
  4. Pour the dressing over the salad and top with cooled candied pecans.