Raw Summer Salad

Raw Summer Salad

It’s the glorious days of late sunsets, unfussy outside dining and chilled crisp wines.

This salad is a bowl brimming with summer textures, flavours and colours. The fruit is not overly sweet and combines wonderfully with the crunchy earthiness of the beetroot and almonds and creamy salty feta. I kept the dressing quite acidic to balance with the sweetness of the fruit.

Serve the salad with a glass of fruity Flat Roof Manor Pinot Grigio as a perfect accompaniment to this light summer meal.

Raw Summer Salad

Ingredients

  • 2 pears sliced in 12 – 16 slices, brushed with lemon juice to prevent browning
  • 2 apples sliced in 12 – 16 slices, brushed with lemon juice to prevent browning
  • 200g baby spinach leaves, washed
  • 120g julienne beetroot
  • 1 small papaya, deseeded and sliced
  • ½ red onion -thinly sliced – plunged in ice water
  • handful of raw almonds
  • 1 disk feta crumbled
  • Dressing:
  • 1tb honey
  • 1tb apple cider vinegar
  • 1tb olive oil
  • Salt and black pepper to season

Instructions

  1. Arrange the ingredients in a salad bowl. Whisk the dressing ingredients and pour over the salad.
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* This recipe forms part of the Flat Roof Manor Food and Wine Pairing Series

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