This is my go-to summer salad. I’ve been making it on repeat all summer because it’s so easy to assemble when it’s too hot to cook.
You can swap out the burrata for feta or goats cheese and add some artichokes instead of the peppers. To make it more substantial you could also add some butter beans or chickpeas.
Ingredients:
Dressing: extra virgin olive oil, apple cider vinegar, sea salt and pepper
Bag of rocket salad
Handful of cherry tomatoes, halved
Avocado (half per person)
1-2 nectarines, sliced – you can grill them or just add them as they are. Peaches or apricots are good alternatives
Third of a jar of roasted peppers
handful of pine nuts, toasted
Burrata
Method:
Make the dressing in the bottom of a large dish
Add the tomatoes, avocado, nectarines, peppers into the dressing and give a good mix.
Then add the salad leaves and toss with the above.
Finally, add the burrata and the toasted pine nuts
Enjoy 🙂
If you’d like more recipes like my go-to summer salad, or you’d like advice on how to eat a healthier diet, you can read more about nutritional therapy consultations here or contact me: vanessa@wellbeingandnutrition.co.uk
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Vanessa May is a BANT registered Nutritional Therapist, ILM Accredited Wellbeing Coach and Certified Grief Educator and has helped hundreds of clients with her holistic approach to health, wellbeing and bereavement. She specialises in stress, fatigue, low mood, anxiety, hormonal imbalance and grief.