This light and refreshing summer salad combines the best of our summer produce. We’ve added blueberries and blackberries, making a great juicy addition to any summer salad. Blueberries, a superfood favourite, are rich in antioxidants helping to support heart health and glowing skin. Completely vegan, dairy free and gluten free, this simple salad is not only packed with flavour but also brimming with nutrients.
GF, DF, VG & V
Serves 6
Ingredients
- 5 cups rocket
- 1 Lebanese cucumber, finely sliced
- 1 cup blueberries
- 1 cup blackberries
- 1/2 cup mint leaves
- 1/2 cup hazelnuts, finely chopped 1/3 cup almonds, finely chopped
Vinaigrette
- 1/3 cup extra virgin olive oil
- 2 tablespoons lime juice & zest
- 1 tablespoon raw honey
- 2 tablespoons fresh mint, finely chopped Sea salt & pepper, to taste
Method – Blueberry Salad
- In a large serving bowl, combine the rocket, sliced cucumber, blueberries, blackberries, and mint leaves. Toss gently to distribute the ingredients evenly.
- Heat a dry skillet over medium heat. Add the chopped hazelnuts and almonds. Stir frequently until they are golden and fragrant, about 3–4 minutes. Remove from heat and let them cool slightly.
- In a small bowl or jar, whisk together the olive oil, lime juice and zest, raw honey, mint and a pinch of sea salt and pepper. Taste and adjust the seasoning if needed.
- Drizzle the vinaigrette over the salad just before serving. Toss gently to coat the ingredients without crushing the berries. Sprinkle the toasted hazelnuts and almonds over the salad for a crunchy finish. Top with goat’s cheese (if desired) and serve fresh immediately!
