Strawberry Black Pudding Salad

Ingredients:

Salad:

• 2 packs Black Pudding (I used Clonakilty, cut into thick slices, about 1.5 cm / 0.7 in)
• 1 Cucumber (cubed)
• 2 cups Fresh Strawberries (hulled and cut into halves or quarters)
• 2 Romano Peppers or Red Bell Peppers (cut into strips crosswise)
• 2 bags Baby Leaves (washed)

Almond-Strawberry Vinaigrette:

• 1/2 cup Water
• 1/2 cup Balsamic Vinegar
• 1/2 cup Raw Almonds (soaked overnight, or for at least 4 hours)
• 1 cup Strawberries
• 1/2 tsp Dijon Mustard
• 2 tbsp Fresh Basil Leaves
• Salt and Pepper (to taste)

---

Instructions:

Almond-Strawberry Vinaigrette:

1. Soak the Almonds:
   Place the raw almonds in a bowl and cover with water. Let them soak for at least 4 hours or overnight to soften them. Alternatively, pour freshly boiled water over the almonds and let them stand for 1 hour.

2. Prepare Strawberries:
   Rinse the strawberries for the dressing under cold water and remove the stems.

3. Blend the Dressing:
   Drain the soaked almonds and add them to a high-speed blender or food processor. Add the strawberries, water, balsamic vinegar, Dijon mustard, and fresh basil leaves. Blend until smooth and creamy. You may need to scrape down the sides of the blender to ensure everything is well mixed.

4. Season and Store:
   Taste the vinaigrette and season with salt and pepper as needed. Adjust according to your preference. Transfer the vinaigrette to a jar or container with a tight-fitting lid. Store in the refrigerator for up to one week. Shake well before use.

---

Salad Assembly:

1. Cook the Black Pudding:
   Preheat a large frying pan over medium heat. Add the sliced black pudding and cook until crispy on both sides. Remove from heat and set aside.

2. Prepare the Salad:
   In a large salad bowl, combine the baby leaves with the Almond-Strawberry Vinaigrette (or dressing of your choice). Add the cubed cucumber, halved strawberries, and pepper strips.

3. Finish and Serve:
   Top the salad with the warm black pudding slices and drizzle with a little more dressing. Toss gently to combine.

---

Notes:

• Meal Prep: This salad can be made ahead by storing the salad components separately (baby leaves, veggies, and dressing) in airtight containers. When ready to serve, simply heat the black pudding, assemble, and enjoy within 10 minutes.
• Serving Size: The recipe makes 4 large portions, perfect as a main meal to keep you full. You can also adjust the ingredients to make it lighter or more filling depending on your preference.
• Customization: Feel free to swap out the black pudding for another protein source like grilled chicken, bacon, or tofu if preferred.

Enjoy this hearty, flavorful salad that’s as nourishing as it is delicious!