Spring into Salads with our Balsamic Dressing

The days are definitely drawing out now, and everything is starting to feel a little fresher, and salads are coming back into their own!

We are on a mission to make salads more interesting, and it's actually more simple than you think!

A few good ingredients, a bit of contrast in texture and flavour, and most importantly, a really good dressing.

Our Balsamic is one we reach for again and again at home. It’s oak aged, rich, and fruity, with just the right balance of sweetness and acidity to lift everything on the plate. It turns simple ingredients into something that feels a bit more special without adding any extra effort.#

Here are a couple of easy recipes that show just how much difference it can make.

Classic Chicken & Avocado Salad

Servs 2

This is one of those go-to salads that feels like a proper meal. You’ve got warmth from the beans, sweetness from the beetroot, creaminess from the avocado, and plenty of protein from the chicken, all brought together with that rich balsamic finish.

Ingredients

• 125g fresh or frozen baby broad beans

• 1 large cooked beetroot, finely chopped

• 1 avocado, stoned, peeled and sliced

• 85g mixed baby leaf salad

• 8 cherry tomatoes, halved

• 175g cooked chicken

• 3–4 tbsp Balsamic Dressing

  
  

Method

Cook the beans

Boil the broad beans for around 5 minutes until just tender, then drain.

Assemble the salad

While still slightly warm, toss the beans with the beetroot, avocado, leaves, tomatoes, and chicken. Mix gently — just enough to combine without letting the beetroot colour everything.

Serve

Pile onto plates or shallow bowls and drizzle generously with balsamic dressing.

Strawberry Salad with Balsamic Dressing

Serves 2

This one really shows off how well balsamic works with sweeter ingredients. The strawberries and dressing together create something fresh, slightly tangy, and full of flavour — with peppery rocket and crunchy walnuts to balance it all out.

Ingredients

• ½ small red onion, thinly sliced

• 227g strawberries, trimmed

• 6 tbsp Drizzle It! Balsamic Dressing

• 1 tsp wholegrain mustard

• 10g fresh basil (stalks finely chopped, leaves torn)

• 100g wild rocket

• 20g walnuts, toasted and roughly chopped

  
  

Method

Prepare the onion

Soak the sliced onion in cold water to soften the flavour while you prepare everything else.

Make the dressing

Set aside 4 larger strawberries. Blend the rest with the balsamic dressing, mustard, and basil stalks until almost smooth but still with a little texture. Season to taste.

Assemble

Drain the onion and toss with the rocket and basil leaves. Slice the reserved strawberries and add to the salad.

Finish

Toss with a few tablespoons of the dressing and scatter over the toasted walnuts.

Tip: This is lovely with a bit of blue cheese or goat’s cheese if you want to make it more indulgent.

Why Balsamic Works So Well

When it comes to making salads more exciting, balsamic is a bit of a secret weapon.

• It adds richness without heaviness

• Brings a gentle sweetness that balances savoury ingredients

• Helps tie together lots of different flavours on one plate

And because it’s so versatile, it works just as well with something hearty like chicken and grains as it does with lighter, fruit-led salads.

Keep It Simple, Keep It Delicious

Midweek meals don’t need to be complicated. In fact, some of the best ones are the simplest.

A few fresh ingredients, a bit of thought about texture and flavour, and a good drizzle of something that brings it all together, that’s really all you need.

And once you’ve got that balance right, salads quickly go from an afterthought to something you actually look forward to.