Fresh Romana Salad with Strawberries, Redcurrants & Almonds

Some salads come together almost without planning. This romana salad with berries started with fresh strawberries from the market and the simple idea of building something light, colorful and satisfying.

The crispness of romana lettuce pairs naturally with the sweetness of strawberries and the slight acidity of redcurrants. Mozzarella adds softness, while almonds bring a gentle crunch that completes the texture.

A mix of oils gives the salad depth without making it heavy. Each ingredient plays a role, but nothing dominates.

It’s the kind of plate that feels refreshing, simple and easy to enjoy on warm days.

Health Benefits

This romana salad with berries combines hydration, fiber, healthy fats and light protein in a well-balanced way. Romana lettuce provides water, fiber and micronutrients that support hydration, digestive comfort and overall freshness, while strawberries and redcurrants contribute vitamin C and polyphenols that support antioxidant activity and cellular health.

Almonds and the mix of plant oils provide beneficial fatty acids that support nutrient absorption and help slow digestion. This combination allows the natural sugars from the fruit to be absorbed more gradually, contributing to steadier energy levels. Mozzarella adds protein and calcium, helping to make the meal more satisfying while keeping it light and easy to digest.

Plant count: 12 🌱

A Closer Look at the Ingredients

Eat food. Not too much. Mostly plants.

Michael Pollan

Pro Tips

• Preheat your tray, pizza stone or baking steel well before baking. A hot surface is one of the easiest ways to achieve a crisp base without drying out the toppings.
• Let the dough ferment slowly for the full 24 hours if possible. The extra time improves both flavor and texture, and usually gives the crust a lighter feel after baking.
• Keep the toppings relatively light so the crust stays crisp. Too much moisture from vegetables or sauce can weigh down the pizza and soften the center.
• To increase plant diversity and make the pizza more interesting nutritionally, add a few extra toppings such as rocket (arugula) after baking, thin zucchini slices, roasted peppers or artichokes.
• And when you sit down to eat, notice the contrast between the crisp crust, the soft cheese and the salty vegetables. Pizza often feels more satisfying when we slow down enough to enjoy the texture and flavor we worked for.

Did You Know?

Berries are rich in polyphenols, which interact with gut bacteria and may support metabolic health. Their fiber content also helps slow the absorption of natural sugars, making their impact on blood sugar more gradual compared to refined sources.

Healthy fats from oils and nuts improve the absorption of fat-soluble compounds found in plants. This means that combining berries, greens and oils is not only about flavor — it also enhances how the body uses nutrients.

Ways to Enjoy This Plate

This romana salad with berries works well as a light lunch or starter, especially on warm days.

It can also be paired with legumes, grains or a slice of sourdough bread to create a more complete and satisfying meal.

Fresh Romana Salad with Strawberries, Redcurrants & Almonds

This romana salad with berries combines crisp lettuce, sweet strawberries and redcurrants with mozzarella and almonds. Healthy oils and fresh ingredients create a light, balanced plate that supports hydration, plant diversity and steady energy while keeping the meal fresh and satisfying.

Servings 4 people

Prep Time 10 minutes mins

Print Recipe Pin Recipe

Ingredients

  

Salad

• 1 head romana lettuce
• 150 g strawberries
• 100 g redcurrants
• 125 g mozzarella
• 30 g almonds
• 1 tsp black cumin

Dressing

• 1 tbsp olive oil
• 1 tbsp flaxseed oil
• 1 tbsp walnut oil
• 1 tbsp apple vinegar
• Juice of ½ lemon
• Salt and pepper to taste

Instructions

 

• Wash and dry the romana lettuce and tear it into bite-sized pieces. Slice the strawberries, remove the stems from the redcurrants and cut the mozzarella into pieces. Place everything together in a bowl.
• Lightly toast the almonds in a pan until golden, then add them along with the black cumin.
• In a small bowl whisk olive oil, flaxseed oil, walnut oil, apple vinegar, lemon juice, salt and pepper. Pour the dressing over the salad and mix gently before serving.

Notes

Plant-Based Protein Boost: Add a small handful of edamame, lentils or chickpeas to increase plant protein and make the salad more satisfying while keeping it fresh and balanced.

Make It a Complete Meal: Serve with quinoa or a slice of sourdough, or add a boiled egg if you want the plate to feel more structured and sustaining without losing its lightness.

Course: salad

Recipe Type: light meal, vegetarian