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Home » Salads

April 29, 2022

Summer Berry Mint Salad- GF/DF, Top 8 Free

Jump to Recipe Print Recipe

This vibrant summer berry mint salad is the perfect picnic or lunch dish during the warm months. With blackberries and nectarines to balance the salty prosciutto this dish is topped by the perfectly sweet blueberry mint dressing. It is Gluten and dairy free as well as top 8 allergen free.

Summer berry mint salad in a white bowl with a fork on a white wood backdrop
Jump to:
  • Why We Like This Recipe
  • Ingredients
  • Instructions/Directions and Tips
  • Substitutions
  • Equipment
  • Storage and Reheating Instructions
  • Storage
  • Top Tip
  • What To Serve With
  • Other Recipes You May Enjoy
  • 📖 Recipe
  • Food Safety
  • Latest Posts

Why We Like This Recipe

We love this summer berry mint salad recipe because it follows our theory of how to make a great salad. All salads should have fruit, vegetables, and something crunchy to make them interesting to eat. This nectarine and blackberry summer salad showcases some of the best flavours of summer in one dish.

It is a light meal that doesn’t need the oven or stove in the summer. This salad can be packed for a picnic, with the dressing on the side or the office. The nectarine and blackberry summer salad ticks the boxes for us for summery eats.

Ingredients

a shot from above of two Summer berry mint salad with the ingredients all around it,

The Berry Mint Salad:

  • Romaine Lettuce
  • Prosciutto
  • White Fleshed Nectarine
  • Blackberries
  • Avocado
  • Sunflower Seeds
  • Mint

Sweet Blueberry Mint Vinaigrette:

  • Blueberries
  • Mint
  • Maple syrup
  • Lime juice
  • White wine vinegar
  • Olive oil

See recipe card for quantities.

Instructions/Directions and Tips

Step 1

Chop or tear romaine lettuce into bite sized pieces and split between two bowls. Tearing stops the lettuce from rusting around the edges.

Step 2

Top the salad with the white nectarine slices, blackberries, and avocado. Split the toppings equally between the two bowls. More toppings can be added as desired.

Step 3

Sprinkle on the sunflower seeds and the chopped mint. Half on each salad. If seeds are not safe they can be omitted from the recipel The mint should be chopped very fine to give tiny bits in each bite rather than overwhelming diners with large chunks,

Step 4

Place all the dressing ingredients in a small blender like a magic bullet and blend for 2 minutes until the blueberries are fully pulverised. 

Step 5

Pour half the dressing over each salad.

two Summer berry mint salad in white plates with a glass of water behind and the dressing in a cup

Hint:

To keep the summer berry mint salad looking its freshest put the dressing on right before serving. If put on and left the salad appearance will “fall”.

Substitutions

  • To make this summer berry mint salad vegetarian omit the prosciutto on the salad.
  • The lettuce can be substituted with a soft lettuce like butter lettuce.
  • White flesh nectarines can be replaced with peaches or yellow nectarines or most plums.

Equipment

  • Cutting Board
  • Knife
  • Mini bender- to mix the dressing but if you don’t have one the berries can be muddled in a container and mashed well before incorporating with the other dressing components.

Storage and Reheating Instructions

Storage

Fridge

Store the ingredients separately in sealed containers in the fridge for the best results. The avocado will brown if not kept airtight. It is best to cut the avocado at time of serving and not before. The dressing will keep in its container for 3 days. The salad ingredients will keep 2-3 days if uncut and at most 24 hours after cutting.

Freezer

These ingredients don't stand up well to freezing.

Top Tip

To bring the summer berry mint salad to a picnic or work, pack the lettuce in one big tub and each ingredient in its own bag inside the tub. Make the salad where you will be eating by turning the bags inside out so your hands don't touch the ingredients. Keep the dressing in a container inside a baggie so it doesn't leak. Shake then pour on the dressing, put the lid back on the tub and shake the salad to mix the dressing. Split by shaking the salad on to picnic plates.

What To Serve With

This is a great summer berry mint salad on its own for a light dinner or lunch. Eat the nectarine and blackberry summer salad as it is alone or as a side to a main course like Eggless Meatloaf or Gluten Free Roasted Chicken. It also pairs well with soups such as our Creamy Mushroom Soup or Chilled Cucumber Soup.

Other Recipes You May Enjoy

Fig and Kale Salad

Curried Chicken Papaya Salad

Taco Salad From Leftovers

📖 Recipe

Summer berry mint salad in a white bowl with a fork on a white wood backdrop

Summer Berry Mint Salad

This vibrant summer salad is the perfect picnic or lunch dish during the warm months. With blackberries and nectarines to balance the salty prosciutto this dish is topped by the perfectly sweet blueberry mint dressing. It is Gluten and dairy free as well as top 8 allergen free.
Print Recipe Pin Recipe Rate Recipe
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Course: Dinner, Lunch, Salad, Side Dish
Cuisine: American
Keyword: Dairy Free, Dinner, Gluten Free, Lunch, Meals, Salad, Summer, Top 8 free
Servings: 2 People
Calories: 479kcal
Author: The Allergen Free Kitchen - Katherine

Equipment

  • Mini bender
  • Cutting board
  • Knife

Ingredients

The Berry Mint Salad:

  • 4 C Romaine lettuce washed and dried
  • 4 slices Prosciutto each slice cut in 4
  • 1 White Fleshed Nectarine cut in slices
  • ½ C Blackberries washed and dried
  • ½ Avocado diced
  • 2 Tbsps Sunflower Seeds raw shelled and unsalted
  • 2 Tbsps Mint chopped fine

Sweet Blueberry Mint Vinaigrette:

  • ¼ C Blueberries
  • 3 Tbsps Olive oil
  • 1 tablespoon Min finely chopped
  • 1 tablespoon White wine vinegar
  • 1 tablespoon Lime Juice
  • 1-2 teaspoon Maple Syrup
  • Salt and Pepper to taste

Instructions

  • Chop or tear romaine lettuce into bite sized pieces and split between two bowls.
  • Top the salad with the white nectarine slices, blackberries, and avocado. Splitting the toppings equally between the two bowls.
  • Sprinkle on the sunflower seeds and the chopped mint. Half on each salad.
  • Place all the dressing ingredients in a small blender like a magic bullet and blend for 2 minutes until the blueberries are fully pulverised.

Notes

If you do not have a blender you can crush the blueberries in a bowl with a spoon. (kind of like muddling a drink) Chop the mint very fine and stir all ingredients well with a small whisk.

Nutrition

Calories: 479kcal | Carbohydrates: 26g | Protein: 8g | Fat: 41g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 131mg | Potassium: 800mg | Fiber: 10g | Sugar: 13g | Vitamin A: 8917IU | Vitamin C: 25mg | Calcium: 82mg | Iron: 3mg
Tried this recipe?Let us know how it was!

Food Safety

  • Do not use the same utensils on allergen free food, that previously touched allergens
  • Don't leave food sitting out at room temperature for extended periods
  • Never use hot liquids in a blender

See more guidelines at USDA.gov.

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