Happy Meatless Monday guys! Today’s recipe is Raspberry & Peach Salad with Mozzarella cheese – basically a fruity Caprese style salad! 🙂
Where has August gone? Seriously, I can’t believe Summer is almost gone! Sad and happy at the same time as I know lots of new adventures are coming in the following months, plus Autumn is a great season, especially food-wise. 🙂 And Halloween (which all of our family gets really excited about 🙂 ) is fast approaching. So, even though we are saying goodbye to Summer, thing are looking pretty awesome this Autumn.
Right now, back to this pretty recipe now. This is all you may want from a Summer salad – fresh, fruity, light and healthy (or at least this is what I usually look for in a Summer salad 🙂 ). All you need is some ripe peaches, raspberries, mozzarella cheese and fresh basil (my favourite! ). It seem like I use this amazing herb with everything. I just can’t get enough of it. And to me, this is a herb that scream Summer. 🙂
The Raspberry & Peach Salad is healthy, delicious and takes a few minutes only so there’s no excuse not to try it out! 🙂
I made a fresh basil dressing as I didn’t want to make any pesto (I wanted to keep this salad as light and simple as possible). I used lots of extra virgin olive oil, lemon juice and some salt. Arrange the salad however you fancy and serve with the dressing on a side.
Here’s how to make this beautiful Summer Raspberry & Peach Salad
MM: Raspberry & Peach Salad
- 150g ripe raspberries
- 1 ripe peach, sliced
- 1 cucumber, peeled and sliced
- 100g Mozzarella cheese, sliced
- For the basil dressing:
- 50g fresh basil
- 3tbsp extra virgin olive oil
- 1tbsp lemon juice
- salt to taste
- Arrange the salad ingredients on a serving plate,starting with some peach slices, Mozzarella, cucumber and raspberries.
- Blend the dressing ingredients in a separate bowl.
- Serve the salad with the dressing on a side.
What are you guys your favourite Summer recipes? Comment below! I’d love to know what you guy say fancy and probably I’ll find some inspiration from you. 🙂
I hope you guys love this recipe as much as I do. Stay tuned for more simple recipes that are quick, easy to make and taste delicious. 🙂 xx
Happy Thursday all! The recipe of the day is Smoked Salmon Kale Salad – super rich, with lots of yummy ingredients this salad will full you up! It’s more like a main dish really! 🙂
This Smoked Salmon Kale Salad is packed with so many ingredients – apples, carrots, sun-dried tomatoes, avocado and even walnuts! So lots of vitamins and nutrients to fuel your body.
You might think there’s way too much stuff on this salad (well, you might be right 🙂 ) but it really tastes lovely. Salads like these are definitely a favourite of mine. You get to have various ingredients in one meal – fruit, veg, nuts and fish! 🙂 And it’s quite healthy too. I didn’t expect kale and smoked salmon to go well but I was wrong. It turned out to be a really delicious combination. Don’t forget to massage the kale though – just add a dash of olive oil and massage o gently for a few minutes. 🙂 Otherwise it could be quite tough and not very edible. 🙂
For the dressing I used tahini, lemon juice, olive oil and salt. I love the lemon tahini dressing but I’m aware it’s not everyone’s favourite so if you’d rather prefer, you can skip the tahini. It just gives more flavour and nuttiness to the salad but on the other side, skipping the tahini makes the salad tastes lighter.
Here’s what you need to make the Smoked Salmon Kale Salad
- 150g smoked salmon, shredded
- 1/2 ripe avocado, sliced
- 1/2 apple, roughly chopped
- 4-5 sun-dried tomatoes
- 1 carrot, chopped
- 50g walnuts
- 100g kale
- For the dressing:
- 1tbsp olive oil
- 1tbsp tahini
- 1tsp lemon juice
- salt to taste
- In a bowl, gently massage the kale with a bit of olive oil for a few minutes.
- Start building up the salad - add the salmon, sliced avocado, apple and carrot.
- Arrange the sun-dried tomatoes and finally the walnuts.
- Whisk the dressing ingredients together and dress the salad.
- Serve with some oat cakes or crackers.
If you’d rather make a bigger portion and keep it in the fridge for a few days make sure to live the salad dry. Don’t add the dressing as it’ll go soggy and not so appetizing. You can easily divide it in a few small containers and keep the dressing in a small pot/container. Thus you’ll have a tasty packed lunch. Don’t recommend keeping it more than two days though. Fresh is best! 🙂