I had this tasty and succulent salad for lunch in California with some homemade lemonade.

Makes 2 servings


  • 200 grams wild herb salad, washed
  • 5 strawberries (or other red berries), washed
  • 1 red onion, peeled and cut into thin rings
  • 50 grams almond slices (alternatively use pine nuts)
  • 2 tablespoons creamy goat cheese
  • 2 - 3 slices parma ham (optional), cut into thin stripes


  • 2 tablespoon cold pressed sunflower oil
  • 1 tablespoon raspberry vinegar
  • sea salt and pepper to taste


  1. Combine oil, vinegar, sea salt and pepper to a smooth dressing and put to the side.
  2. Fry the almond slices (without oil) in a non-stick pan until golden brown and put to the side
  3. Cut the strawberries and cut in thin slices. Put to the side.
  4. Arrange salad leaves, berries, parma ham stripes and onion rings onto plates.
  5. Pour the dressing using a tablespoon gently over the salad.
  6. Add almonds and knobs of goat cheese. Enjoy!