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.
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.