Summer Fruit Salad
Summer is the best time of year to add as many colourful fruit & veg in your plate! From hues of orange to vibrant pinks & vivid greens, this Summer Fruit Salad is sure to brighten up any table! Quick and easy to prepare, it fits the bill when you are short on time but still want something flavoursome & refreshing.
As soon as stone fruit & berries come into season, I turn to this dish. Light & elegant, the dressing elevates everything to a whole new level here. Sprinkled with toasted almonds & drizzled in olive oil, you won’t be able to stop eating! A sweet & savoury combination that works as well for an appetiser as it does for breakfast, brunch or dessert. Enjoy!
- Vegan Recipe -
SUMMER FRUIT SALAD
3 peaches
3 nectarines
125g of raspberries
6 apricots
40g of almonds, toasted*
Handful of fresh basil leaves**
4 tablespoons of extra virgin olive oil
Zest of 1 lime
Fleur de sel
Preheat the oven to 170°C.
Spread the almonds on a baking sheet lined with parchment paper. Roast in the oven for 8-10 minutes, mixing halfway through.
Leave the almonds to cool slightly before roughly chopping.
Wash all the fruit and fresh basil.
Peel the peaches. Slice the peaches and nectarines into quarters, removing the pit. Cut the quarters in halves and place in a serving dish.
Cut the apricots in half, removing the pit and slice each half into 3 or 4 pieces. Add them to the serving dish.
Add the raspberries and chopped almonds to the serving dish and mix it all together.
Finely chop the basil leaves and add them to the serving dish.
Reserve in the fridge until ready to serve.
Season with a little Fleur de sel, a drizzle of olive oil and some freshly grated lime zest.
Notes: *You can sub the almonds with any other type of toasted nuts or seeds - pistachios, hazelnuts, sunflower seeds, pumpkin seeds, etc.
**You can sub the fresh basil for some fresh mint leaves.