Summer salad with blackberries and pecan nuts


Total time: 25m
Preparation Time: 25m

Servings
For 2 people


Author

Nadia Damaso - Eat better not less


Nutritional Information

Contains 430 Kcal, 7g Protein, 17g Carbohydrates, 35g Fat


Ingredients

  • Dressing
  • 2 tsp liquid honey
  • 2 tsp white almond cream
  • 2 tbsp white balsamic vinegar
  • 2 tbsp olive oil
  • 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
  • 125 g blackberries
  • 2 tbsp pecan nuts, toasted
  • 2 fig, sliced

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Instructions

  • 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.
  • Tip:

    For this recipe, I prefer not to mix the dressing into the salad at the beginning but to drizzle it over the top, as described above. This means that every forkful tastes different!

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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