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!
Nadia Damaso - Eat better not less
Ingredients
for 2 person
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 |
How it's done
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.
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