Summer salad of peaches and blueberries

Team your favourite fresh summer fruit with creamy ricotta, fresh spinach leaves, basil and chilli for a unique, delicious side dish for any outdoor gathering.

  • 15 mins preparation
  • Serves 8
  • Print


Summer salad of peaches and blueberries
  • 50 gram baby spinach leaves
  • 50 gram mizuna or mixed salad greens
  • 4 ripe peaches or nectarines, sliced
  • 125 gram blueberries
  • 250 gram fresh ricotta
  • 2 long green chillies, seeded and sliced finely on an angle
  • 1/2 cup small basil leaves
  • 1/4 cup (50g) pepitas
  • 20 gram parmesan, grated
Walnut oil dressing
  • 2 tablespoon walnut oil
  • 2 tablespoon lemon juice
  • 1 teaspoon maple syrup


Summer salad of peaches and blueberries
  • 1
    To make dressing; combine ingredients in a screw top jar; season generously with sea-salt and freshly ground black pepper; shake well.
  • 2
    Arrange the salad leaves over a serving platter. Top with the sliced peaches, blueberries and spoonfuls of ricotta. Sprinkle over remaining ingredients and drizzle with walnut oil dressing. Sprinkle over the grated parmesan.


Not suitable to freeze or microwave.

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