Long hot summer days call for quick and easy salads. During these sultry months, I crave juicy fruits and crisp salad. I like to get creative with what is on hand, letting the contents of my fridge guide me.
For this salad, I chose a berry-citrus theme. Blueberries and raspberries blend perfectly with each other and the tangy orange segments complements the entire salad wonderfully.
There is something a little special about the raspberries I used. Waste not I say, these raspberries did double duty. They first served to flavorraspberry cider vinegar. After its job was done, I reserved these cider soaked berries for another use and here they are in this salad.
I use a drizzle ofraspberry cider vinegarand extra virgin olive oil to provide my dressing and topped it off with a pinch of coarsely ground coarse grey sea salt.
Besides that fact that this fruit salad looks beautiful with all its lovely color tones, it is full of vitamins and all the ingredients are organic. One bit of this summer salad is like a fresh explosion of fruity flavors.
Summer Fruit Salad
Mixed Spring Salad, leaves 1/2 cup fresh blueberries ½ cup raspberries, reserved from making raspberry vinegar, or fresh 1 orange, peeled, segmented Raspberry Cider Vinegar Extra Virgin Olive Oil Pinch coarse grey sea salt, ground
Arrange the spring salad leaves on each plate. Next sprinkle some blueberries, spoon some cider soaked raspberries in the center, and arrange orange segments atop the salad leaves. Drizzle with raspberry cider vinegar, extra virgin olive oil, and sprinkle with a pinch of sea salt.