Stone Fruit Salad with Raspberry Vinaigrette

Stone Fruit Salad with Raspberry Vinaigrette

This Stone Fruit Salad with Raspberry Vinaigrette has everything you’re looking for in a summer salad: ripe stone fruit, creamy avocado, soft cheese, toasted nuts and a raspberry vinaigrette you’ll want to drizzle on everything.

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Course: Salad, Side Dish, Vegetarian

Cuisine: Australian, Western

Diet: apricots, avocado, baby spinach, bocconcini, nectarines, Peaches, plums, raspberries

Prep Time: 20

Total Time: 20

Servings: as a side

Author: Eff | Food Daydreaming

Equipment

Ingredients

For the Raspberry Vinaigrette

1 cup raspberries, fresh
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 tablespoon honey

For the Stone Fruit Salad

1 tablespoon pine nuts
1 tablespoon almonds, slivered
60 g baby spinach
4 pieces of stone fruit, pitted and sliced
½ avocado
6-8 mini bocconcini balls
8-10 small to medium basil leaves

Instructions

Start by making the Raspberry Vinaigrette. Add the raspberries, extra virgin olive oil, red wine vinegar, lemon juice and honey to a blender or mini food processor and blend until smooth, glossy and fully emulsified, about 1 minute.
1 cup raspberries, 3 tablespoons extra virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 tablespoon honey
Taste and adjust; no punnet of raspberries is the same, so taste and adjust the balance with a little more lemon juice or honey if needed.
Toast the pine nuts and almonds in a dry pan over medium-low heat until golden brown, stirring often.
1 tablespoon pine nuts, 1 tablespoon almonds
To assemble the salad, place the spinach in a large serving bowl. Drizzle over 2-3 tablespoons of the Raspberry Vinaigrette, and gently toss until the spinach is lightly coated.
60 g baby spinach
Top the salad with slices of stone fruit, avocado and bocconcini. Drizzle over some more raspberry dressing, then scatter over the nuts and basil leaves.
4 pieces of stone fruit, ½ avocado, 6-8 mini bocconcini balls, 8-10 small to medium basil leaves
Serve as an starter with crusty bread or as a side salad for salmon or chicken.

Cook along with me

Notes

Store the Raspberry Vinaigrette in the fridge for up to 3-4 days, whisking the dressing well before use.

Did you make this recipe?Mention @food_daydreaming or tag #fooddaydreaming on instagram. I love seeing what you all come up with!

Nutrition