Tropical Fish Tacos with Citrus Slaw
Fresh, vibrant, and full of citrus flavour, these Tropical Fish Tacos feature a zesty slaw made with Persian Lime Olive Oil and Grapefruit White Balsamic. A light and refreshing meal...
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Salads
American
Nelson Olive Oil Co
4
15 minutes
320
Our Basil Infused Olive Oil and Strawberry Kiwi Rosé Balsamic set the foundation for this fresh, vibrant salad, bringing bright, balanced flavor to every bite. Tossed with sweet strawberries, creamy bocconcini, and crunchy candied nuts, it’s a simple, standout dish perfect for spring.
2 tbsp Basil Olive Oil
2 tbsp Strawberry Kiwi Rosé Balsamic
1 tsp grainy Dijon mustard
Salt and pepper, to taste
2 large handfuls spinach
2 large handfuls arugula
½ cup bocconcini (small mozzarella balls)
1 cup fresh strawberries, thinly sliced
½ cup candied walnuts or pecans
Crumbled goat cheese (optional)
In a small jar, add all dressing ingredients. Shake well until fully combined.
In a large bowl, combine spinach and arugula.
Add bocconcini, sliced strawberries, and candied nuts.
Drizzle dressing over the salad and toss gently to combine.
Finish with crumbled goat cheese if using. Serve immediately.
Fresh, vibrant, and full of citrus flavour, these Tropical Fish Tacos feature a zesty slaw made with Persian Lime Olive Oil and Grapefruit White Balsamic. A light and refreshing meal...
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