Strawberry Poppyseed Salad & Sanbaizu Dressing

When Summer Arrives, it brings with it a plethora of balmy days spent with friends over copious salad and grazing dishes. But all too often they become too complex and time consuming to prepare that you spent most of your time in the kitchen rather than outdoors.

This takes seconds to throw together and its utterly divine.

The key is to make sure your strawberries are room temperature, or even better, slightly warm from the kiss of the summer sun….


Sanbaizu Dressing:

150ml Rice Vinegar

1 ½ tbsp Caster Sugar

½ tsp Salt

½ tsp Soy Sauce

Strawberry Salad:

150g Mixed Salad Leaves

200g Hulled Strawberries, chopped into different sized pieces

100g Blanched Asparagus

½ Cucumber, Julienne

3 Spring Onions, finely Chopped

1 tbsp Poppy Seeds

1 tbsp Extra Virgin Olive Oil

Handful Soft Herbs


1. For the dressing, mix all ingredients together and set aside to mature for a few minutes.

2. For the salad, simply tumble everything into a bowl, mix through the Olive oil to coat, then serve with the dressing on the side. Delicious in its simplicity.