For today’s recipe, red berries are the stars of the show! More often found in desserts, these colourful fruits pair perfectly in savoury dishes too. Deliciously juicy with varying notes of sweetness and slight bitterness, they add body and depth to any dish.

With the arrival of warmer days comes a great selection of delicious seasonal fruits. Berries being a part of them, I could not miss the occasion to integrate them into one of my recipes this month. By simply playing on the natural flavours of raspberries, blackberries and blueberries, we can add extra colour and notes of sweetness to this Spring Salad with Red Berries.

Make it for a scrumptious lunch-date with your friends or as a light starter for dinner, the berries’ vibrant hues and bright flavours will make everyone ask for seconds!

- Vegan Recipe -

SPRING SALAD WITH RED BERRIES

150-200g of salad*

Handful of radishes

100g of raspberries

100g of blackberries

100g of blueberries

50g of micro-greens**

Handful of fresh chives

1 tablespoon of sunflower seeds

1 tablespoon of pumpkin seeds

2 tablespoons of apple cider vinegar

3 tablespoons of olive oil

1 teaspoon of grainy mustard

Fleur de sel

Pepper

Wash and delicately dry the salad, radishes, berries, micro-greens and chives.

Finely slice the radishes and the fresh chives.

In a serving dish, add the salad leaves, sliced radishes, micro-greens and chives.

In a small bowl, add the vinegar, the olive oil, the mustard, the salt and pepper and mix thoroughly. Pour the sauce onto the salad and lightly mix.

Top with the mix of berries and sprinkle with sunflower seeds and pumpkin seeds.

Notes: *All varieties of salad leaves work with this recipe so do not hesitate to play on flavours and colours.

**Replace the micro-greens with very thinly sliced pieces of fennel.

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