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+ servings
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
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.

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