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Summer Berry Salad [vegetarian] [gluten free]

June 24, 2019 · theflexitarian Leave a Comment

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Served with a drizzle of fragrant basil & mint dressing, this Summer Berry Salad is bursting with flavours and goodness and makes a wholesome lunch or light dinner.

Summer Berry Salad

Served with a drizzle of fragrant basil & mint dressing, this Summer Berry Salad is bursting with flavours and goodness and makes a wholesome lunch or light dinner. Juicy strawberries and sweet blackberries are the perfect matches for roasted asparagus, lentils, avocado and feta. You can skip the feta for a vegan version.

Last week I visited Hugh Lowe Farms, a Kent producer that has been growing UK berries for the past 125 years. The family business specialises in premium hand-harvested strawberries, blackberries and raspberries and is a proud member of Berry Gardens. You can read all about my Farm To Fork to Kent visit here.

Jubilee Selections Strawberries

For this recipe, I chose Jubilee Selections British-grown strawberries reknown for their exceptional quality, perfect heart shape and naturally sweet and aromatic flavours. I also used Driscoll’s Victoria Sweet Blackberries prized not only for their natural sweetness but also for their unrivalled taste and plumpness.

Both Jubilee Selections Strawberries and Driscoll’s Victoria Sweet Blackberries are perfect for snacks, but also an exquisite refreshing note to savoury dishes to which they lend their natural sweetness. Delightful, they brighten up any dish, and here give this salad a gorgeous and colourful Summer glow.

Driscoll's Victoria Sweet Blackberries

Strawberries and blackberries are not only good for our tastebuds but also good for our health. Nutrient powerhouses, they are rich in polyphenols, whose antioxydant properties help prevent degenerative diseases, such as cardiovascular diseases and cancers.

In addition, blackberries owe their deep gorgeous colour to anthocyanins (essential to cardiovascular health and blood flow) while strawberries are high in Vitamin C,  lycopene and beta carotene.

To enjoy the full nutritional goodness of berries, it is best to consume them in season when they have been picked locally at peak ripeness.

Look out for Jubilee Selections Strawberries from May to the end of September and Driscoll’s Victoria Sweet Blackberries from May to October. They can be found in the premium sections of Britain’s major supermarkets.

Disclaimer: This recipe is sponsored by Berry Gardens, Jubilee Selections and Sweet Blackberries. All thoughts and opinions are my own.

Summer Berry Salad

Summer Berry Salad [vegetarian] [gluten free]

Served with a drizzle of fragrant basil & mint dressing, this Summer Berry Salad is bursting with flavours and goodness and makes a wholesome lunch or light dinner.
5 from 1 vote
DieTARY CHOICEEgg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegetarian Recipes
Print Recipe Pin Recipe
Prep Time 13 mins
Cook Time 12 mins
Total Time 25 mins
Course Salads
Cuisine English
Servings 4 people
Calories 584 kcal

Equipment

  • saucepan
  • roasting tray 
  • mixing bowl

Ingredients
 
 

  • 100 g dry puy lentils (or 200g cooked puy lentils [7 oz])
  • 250 g asparagus
  • olive oil
  • 12 Jubilee Selections strawberries
  • 12 Driscoll’s Sweet Blackberries
  • 2 handfuls rocket
  • 2 ripe avocadoes
  • 100 g feta cheese
  • 2 small handfuls of almonds

BASIL & MINT DRESSING:

  • 100 ml extra virgin olive oil
  • 30 g basil
  • leaves from 2 mint sprigs
  • 1 garlic clove
  • 1 heaped tsp of Dijon mustard
  • 1 Tbsp balsamic vinegar
  • 2-3 Tbsp lemon juice
  • 1 tsp of agave syrup or maple syrup to taste
  • salt & pepper

Instructions
 

  • If cooking the lentils, heat a small saucepan with water. Add lentils when water is boiling, and cook for 10 mins or so (lentils shoudl be cooked but still have a bite). Drain and set aside.
  • Preheat the oven to 200°C / Fan 180°C / Gas 6. Place the asparagus on a roasting tray and drizzle with olive oil. Roast for 10-15 mins until brown and soft (roasting time will depend on the size of the asparagus).
  • In the meantime, to make the dressing whizz together oil, basil, mint and garlic in a blender. (alternatively, you can chop the herbs and garlic by hand and mix in the oil).
  • Transfer to a bowl. Whisk in Dijon mustard, balsamic vinegar and lemon juice. Season to taste with agave syrup (or maple syrup) and salt and pepper.
  • To serve, share lentils between four plates. Add to each plate some asparagus, 3 sliced strawberries, 3 blackberries, 1/2 a sliced avocado, crumbled feta and some almonds. Drizzle some Basil & Mint Dressing on top. Serve straight away.

Nutrition

Calories: 584kcalCarbohydrates: 33gProtein: 14gFat: 46gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 29gCholesterol: 22mgSodium: 294mgPotassium: 743mgFiber: 17gSugar: 7gVitamin A: 1162IUVitamin C: 42mgCalcium: 195mgIron: 5mg
Keyword blackberry, salad, strawberry
DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

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