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!


2 people


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


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


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
Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.


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


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.

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!