What do you like to have on a hot summer day for lunch?

Fresh salad with plenty of garden goods in the season is a perfect choice for me. And this salad is loaded with vitamins from local seasonal berries and vegetables, what makes it even more nutritious, super fresh and tasty.


The combination of sweet and sour is the taste of summer for me. I like to add some sourish berries such as blueberries, blackberries, redcurrant, blackcurrant, cranberries and my latest favourite is physalis in addition to other mix of berries. Dried cranberries and pear give it a certain sweetness, which make this salad especially good.

If you feel that you want to have the super light version of the salad, stay away from dried ingredients as nuts and cranberries, leaving only fresh part of it. You will love it, no doubts. I even eat it during winter period using frozen berries mix and put some soft goat cheese for dairy eaters in the house.

COURSE: Lunch, Side Dish, Dinner

CUISINE: Plant-based, Vegan, Raw, Gluten-Free

CALORIES/salad: calories 260 (carbs 41 g, protein 5 g, fats 10 g)

CALORIES/dressing: calories 115 (carbs 3,5 g, protein 1,1 g, fats 10 g)



Arugula – bunch (20 g)

Cucumber – 1 medium

Bell pepper – 1/3 of medium (60 g)

Pear – 1 small (100 g)

Leek – 20 g

Dried cranberries – 15 g

Berries in season (or frozen berries) – 25 g

Almond slices – 10 g

Lemon juice – 1 tbsp

Soy sauce – 1 tsp

Olive oil – 1 tsp

Sichuan pepper and salt – to taste


Walnut oil – 1/2 tbsp (any other vegetable oil)

Walnuts – 5 g

Raspberries (fresh or frozen) – 25 g

French mustard – 1/2 tsp

Apple cider – 1/2 tbsp

Garlic, Cayenne pepper and Salt – to taste


Prepare the salad.

  1. Rinse and drain arugula and put it in a bowl. Slice fresh cucumber and pear; chop the leek and bell pepper. Place it in a bowl.
  2. Pour over the dressing: a mix of olive oil, lemon juice, soy sauce, salt and Sichuan pepper.
  3. Put sliced almond nuts, dried cranberries and berries on top of the salad.

Make the raspberry sauce.

  1. Place the walnuts, walnut oil and apple cider in a food processor. Blend until smooth.
  2. Add the rest of the ingredients (raspberries, mustard, garlic and spices) and continue blending until it’s mixed well together.

I usually make several servings of raspberry sauce and keep it in fridge in sauce bottle. I use it for many other dishes as pancakes or beetroot hummus bites, for example.


Drizzle raspberry dressing over the salad without mixing it before the serving. The performance of summer colours will make you feel festive.

Enjoy it!






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