Summer fruits don't have to be just for dessert. This is a delicious, healthy, vegetarian, gluten-free summer salad using seasonal produce. —Anna Barnett
Green Lentils - Tinned and ready to eat work well and save time
Feta Cheese - Roughly crumbled
Hass Avocados - Cut into rough chunks
Organic Eggs - Boiled and cut into quarters
Fresh Basil Leaves
Extra Virgin Olive Oil
Freshly Ground Black Pepper
Juice of Half an Orange
In This Recipe
Start by preparing all ingredients as noted. Boil your eggs for 6-7 minutes in boiling water before cooling under cold water. Thoroughly wash all the salad and fruit.
Chop the radishes into quarters, scoop out the avocado and roughly combine with the lambs lettuce and lentils.
Combine all the dressing ingredients in a jar then shake until roughly combined. Check for seasoning and adjust if necessary. Pour over the salad and gently mix so everything is lightly coated.
Finally sprinkle over the feta and along with the blackberries, strawberries and cherries garnish the dish. Finally add some fresh basil and serve immediately so the salad stays fresh and crisp.