Summer salad with blackberries and pecan nuts

Summer salad with blackberries and pecan nuts

Total: 25 Min. | Active: 25 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / people: 430 kcal
, Fat: 35 g
, Carbohydrate: 17 g
, Protein: 7 g

On hot summer days, sometimes all you feel like is a fresh, crunchy, fruity salad. Any decent salad requires a decent dressing. Of course, you can't go wrong with a good olive oil and high-quality balsamic, but when delicious fruit are in season, there's no harm in getting a little creative and jazzing up not only your salad but your dressing, too! :) For this recipe, I've chosen to use figs in both the dressing and the salad, as well as large, sweet and also slightly tart blackberries. Thanks to the fresh green leaves, toasted pecan nuts for the perfect crunch and a little avocado for added creaminess, the various flavours and textures of this dish will tantalize the taste buds. Quick, simple, fresh, fruity and downright delicious!

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

2 tsp white almond cream
2 tsp liquid honey
2 tbsp olive oil
2 tbsp white balsamic vinegar
a little lemon juice
salt and pepper to taste

Salad

1 avocado, sliced
1 tsp lime juice
a little Himalayan salt
250 g baby lettuce
2 figs, sliced
125 g blackberries
2 tbsp pecan nuts, toasted
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How it's done

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Dressing

Place all of the ingredients in a blender and puree until smooth. Cover and set aside.

Salad

Drizzle the avocado slices with lime juice, season with salt. Plate up the baby salad leaves, arrange the avocado, figs, blackberries and pecan nuts on top. Drizzle the reserved dressing over the top, serve immediately.

Good to know
Tip: For this recipe, I prefer not to mix the dressing into the salad at the beginning but to drizzle it over the top, as described above. This means that every forkful tastes different!
Shelf life: The salad dressing can be kept in a sealed jar in the fridge for 2-3 days. Simply give it a good stir before use.

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