The weather is too warm for hot vegetables with the evening meal but after a few months of salads you start craving them regardless of the heat!

I have to say that a lettuce salad can get a bit boring after a few months of summer, and I try to make them a bit more glamourous with interesting additions that not only taste good but brighten the plate up.

When my girlfriend said ‘make a green salad and I’ll put the barbecue on, I decided to rise to the challenge of making something a little more exciting than the standard ‘green salad’ – she loves her fruit so that was my inspiration for this salad.

Ingredients:

• 1 large cup of fresh blueberries
• 1 bag of spring mixed salad greens
• 1/2 cucumber, chopped
• 1/2 cup mandarin segments
• 1/4 cup diced cranberries
• 2-4 tablespoons roasted sunflower seeds

Blueberry Balsamic Dressing

• 1 cup fresh blueberries
• 1/3 cup balsamic vinegar
• 2 tablespoons red wine vinegar
• 2 tablespoons dijon mustard
• 1 tablespoon runny honey
• 1 teaspoon salt ( I use pink Himalayan)
• 1/8 teaspoon black pepper
• 1/2 cup avocado oil (but use olive oil if you don’t have this)

In a food processor or blender, combine all dressing ingredients except for the oil. Blend until the blueberries are completely pureed, then drizzle in the oil with the blender still going. Once the dressing is emulsified you’re done!

Wash and dry your salad greens. Combine with cucumber and berries, diced cranberries and sunflower seeds. Leave the mandarin segments off until you are ready to serve; dress with mandarin segments when the barbecued steak is ready!

What makes this salad is the fresh fruit; my girlfriend loved it, and the kids will love it too!

Happy summer salad days xx