Nectarine Salad With Blackberry Dressing

Yield 1-2 servings

For the salad:

  • 2 big handfuls salad greens
  • 1 nectarine, stone removed and fruit cut into thin slivers
  • 2-3 tablespoons blackberries
  • 1/4 cup basil leaves
  • 2 tablespoons hazelnuts, toasted and skinned (for a completely raw salad just skip toasting step)
  • Blackberry dressing, a few tablespoons

For the blackberry dressing:

  • 1/3 cup blackberries, fresh or frozen and defrosted
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1/2 tablespoon liquid sweetener of choice (optional, and probably not necessary if you’re using sweeter berries like strawberries)
  • 1 tablespoon water

1. Prepare the dressing first. Whiz listed ingredients up in a blender, pour into a jar or bowl and refrigerate while you prepare the salad.

2. To toast hazelnuts, lay on a baking try and place in a hot (350F/180C) oven for 5-10 minutes, until skins are blistered. Watch closely so they don’t burn. Tip onto a kitchen towel, wrap them up and rub vigorously to remove loose skins. Don’t worry if they don’t come off completely.

3. Place a handful of salad greens on individual plates or in a large bowl, add a layer of nectarine slices and whole berries, scatter over the basil and toasted nuts and finish with a generous drizzle of the dressing.

4. Enjoy!