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  • Vision Greens

Summer in Genovese Salad with Limoncello Vinaigrette

Updated: Nov 24, 2023

Limoncello Vinaigrette Ingredients

  • 4 Tbsp Limoncello liqueur

  • 2 lemons, zested

  • Juice of 1 lemon

  • 2 tsp honey

  • 1 cup olive oil

  • ½ tsp soy sauce

  • Salt & pepper to taste

Salad Ingredients

  • 1 cup hulled and quartered ripe strawberries

  • 2 cups each of Vision Greens Crunchy Green Leaf Lettuce and Sweet Baby Romaine Lettuce

  • ½ cup blanched peas

  • 1 cup fresh basil leaves

  • ½ cup mint

  • ¼ cup toasted hazelnuts (garnish)

  • 125-gram burrata

  • 1 tsp olive oil

  • Salt & pepper to taste


  1. Make the dressing. Vigorously whisk all ingredients together in a small bowl (or shake in a covered jar) until emulsified. Taste and season with a pinch of salt and a few twists of pepper, as needed. Place dressing in the fridge until required.

  2. Toss the salad. Combine all ingredients, except hazelnuts and burrata, in a large bowl.

  3. Drizzle the dressing evenly on the salad and toss gently until combined.

  4. Toast the hazelnuts in the oven at 325˚degrees for 5-7 minutes. Crush the hazelnuts and set aside for garnish.

  5. Place the burrata in a small bowl and mash with a fork. Drizzle in 1 tsp of olive oil, and salt to taste. Pulverize until a creamy texture is achieved.

  6. Serve immediately and enjoy!

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