This post is also available in: Swedish
© 2010 Green Kitchen Stories Blueberry_salad

Blueberry & Apricot Super Salad

These last weekends we have been having not only one Welcome-To-The-World Picnic for Elsa, but two! The first in Copenhagen and the second in Stockholm. Both days were beautiful with sunny weather, food, cakes, songs, friends and family. All the things we love!

We made a couple of our favorite sugar free cakes; Blueberry Muffins, Raspberry Cupcakes, a heart shaped Raw Peanut & Date Cake, Rhubarb Pie, Strawberry Almond Cake and Rhubarb & Strawberry Lemonade. We also made this fantastic Summer Salad with fresh blueberries and a raspberry mint dressing to go along with it, scroll down for the recipe.

In Stockholm we held the picnic under a tree on the beautiful island Djurgården.

Since Elsa couldn’t open the gifts herself I did it for her. These cute crocheted toys are from the Danish brand Sebra.

We actually mixed the leftover solids from our Rhubarb Lemonade with whipped cream to make the filling in this Rhubarb pie, and we made the sugar-free crust from our Lemon Tart recipe.

Me and a biiiig box of strawberries. We used them on this Almond Meringue Cake with a cream of Turkish yogurt, orange juice and maple syrup. Yes, the flowers are edible.

Proud grandparents!

Diva, the Danish family dog. Me, Elsa, my twin brother and his 1 1/2 year old son.

Blueberry & Apricot Super Salad
Serves 4

This is truly a super salad. Not only does it taste super delicious, but the spinach, blueberries, beans and radishes also makes it super nutritious.

400 g spinach leaves (or baby spinach)
15 radishes
15 cherry tomatoes
3 small spring onion, cut in thin slices and marinated in apple vinegar and olive oil
1 can cannellini beans, rinsed
10 apricots
200 g blueberries

Rinse the spinach and place on a towel to dry. Cut the radishes in slices, tomatoes in halves and apricots in quarters. Place all ingredients in a bowl and drizzle over the blueberries. Serve with a Raspberry Mint Dressing

Raspberry Mint Dressing
100 g raspberries (fresh or frozen)
1 tsp honey
1 tbsp mint leaves (chopped)
a pinch of sea salt
1/2 dl olive oil

Mash the raspberries with a fork and mix it with honey, mint leaves and salt. Stir in the olive oil with a spoon.

Share

22 Comments

  1. Posted 9 Jun ’10 at 04:23 | #

    I don’t think I’ve seen a picture of you since I started following your blog. You are gorgeous! As is Elsa. :)

  2. Posted 9 Jun ’10 at 05:04 | #

    oh my the colours are exquisite! It looks amazing!

  3. Posted 9 Jun ’10 at 07:16 | #

    this was such a beautiful post! i adore your blog and your pictures – seriously brings me so much joy. elsa is so beautiful!

  4. Posted 9 Jun ’10 at 08:11 | #

    Lovely post!! Exquisite photos and such beautiful food and people. :-) I’m so glad you were able to celebrate such a wonderful day. :-)

  5. Posted 9 Jun ’10 at 12:06 | #

    Härligt inlägg! Kul att Luise äntligen fick vara med på bild! Kram

  6. Posted 9 Jun ’10 at 13:25 | #

    Absolutely gorgeous photography, as always! The salad sounds great. I have guest coming over this weekend, I think I will fix it for them. Looks like you had a wonderful day!

  7. Posted 9 Jun ’10 at 15:48 | #

    Gorgeous, all around! Especially little Elsa :) Thank you for the recipe, too. I seem to have a hard time coming up with pleasant combinations of fruits and vegetables in a salad – I usually just use one group or the other – but this mix sounds delicious.

  8. Posted 9 Jun ’10 at 21:56 | #

    such pretty pictures! I’ve really enjoyed following your blog lately. Thanks for your quality posts and wonderful recipes!

  9. Posted 15 Jun ’10 at 16:31 | #

    That salad looks amazing. I’m going to have to try it. Photos are gorgeous.

  10. Posted 16 Jun ’10 at 20:26 | #

    I love how vibrant and colorful the salad is :) This a perfect summer salad in my book :) I can only imagine the blended flavors of the mint and raspberry in the dressing…genius!!

  11. Posted 28 Jun ’10 at 00:21 | #

    when I saw this beautiful salad I wanted to make it for lunch. I did. It is not only beautiful to look at but also delicious to eat.

  12. Posted 15 Jul ’10 at 20:30 | #

    This salad looks perfect for a day like today! Thanks for sharing this!

  13. Kyrke
    Posted 16 Apr ’11 at 13:05 | #

    Thank you so much for the recipe, it’s exactly what I was looking for! The pictures are also gorgeous, and so is your baby.
    Love from the Netherlands

  14. Carmie
    Posted 19 May ’11 at 10:25 | #

    David, Luise & Elsa,
    I have recently started practicing vegetarianism, (4 months ago) I truly from the bottom of my heart thank you for such a beautiful website. In the midst of finding my way, this inspiring and beautiful website is becoming much more than just a place to copy a few recipes, I look forward to your stories, phenomenal photography, tips and ideas. Thanks for being such a positive force!
    Love & Lite
    Carmie xo

  15. Rianna
    Posted 13 Aug ’12 at 03:28 | #

    ALl of your recipes and food look gorgeous! Thank you so much for sharing. May i ask what camera you used to take these photos?
    (:

  16. C
    Posted 16 May ’13 at 00:49 | #

    What beautiful pictures and a gorgeous family. How sweet that all joined together to celebrate.

    The salad looks delicious and the tart sounds yummy too! Thank you for sharing :).

  17. Meredith Thornton
    Posted 9 Jan ’14 at 07:25 | #

    Just found this post – all of the food looks absolutely amazing! Love it! thanks for the continued inspiration- keep it up :-)

  18. Chloe
    Posted 1 Mar ’14 at 08:59 | #

    Beautiful food! Just wondering, what type are the flowers on the Almond Meringue / Strawberry cake?

4 Trackbacks

  1. [...] image/recipe via Vital Juice via Green Kitchen Stories [...]

  2. By What food is it…? « Thermomixalicious on 8 Jan ’13 at 04:23

    [...] Recipe and photo from Green Kitchen Stories. [...]

  3. [...] Recipe and picture from http://www.greenkitchenstories.com/blueberry-apricot-super-salad/ [...]

  4. By Blueberry and Apricot Super Salad on 9 Aug ’13 at 07:23

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*