Rocket salad with grapes, blueberries and walnuts

• 10 minutes to prepare • No cook • Serves 4

 

 

10 MINUTES 

I am constantly looking for new and exciting salad ideas and this Cucchaio's entry is definitely a great recipe.

The vinaigrette is a keeper and can be used on almost any salad. I love the combination of lemon and grape juices in it. They add that little extra kick to the final dish which is always welcome.

The salad itself ticks all requirements for a good salad and I particularly like the contrast of flavor between the slight bitterness of the rocket and the sweetness of the grapes. The crunch from the walnuts is a great touch too.

Who said salads have to be plain and boring?
This salad is great both with meat and seafood dishes. I particularly like to serve it with chicken.

Enjoy and don’t forget to check out the other seasonal ideas that you can find in this blog, like the Sicilian-style cedar salad, the watermelon salad with feta cheese, the spelt salad with peaches, tomatoes and ricotta, the winter salad of red radicchio and orange, and many others with pears, raspberries, grapefruit, apples, melon and pomegranate.

Feel free to look for them: they are many, healthy and so, so tasty!


Here's what you will need for the 4-serving recipe:

200 g rocket salad leaves
100 g blueberries, waashed
400 g grapes
6 walnuts

1 lemon
EVO oil
salt and pepper

1. Wash grapes. Then, place half of them in a blender
2. Blend them, then drain the juice through a small colander and pour it in a small bowl
3. Add 2 tablespoons of EVO oil, the juice of half a lemon, salt and pepper. Mix it and keep aside
4. Arrange the salad in a large bowl: place the rocket salad on the bottom first. Add blueberries, remaining grapes, chopped walnuts. Season it with the emulsion of EVO oil, and bring to the table!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.