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Raspberry and date salad

Summer on your plate! This salad is filling enough to serve as a main course on a warm summer evening. And it makes a fabulous addition to a selection of dishes with a BBQ. Are the children joining you? Then leave out the blue cheese.

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Raspberry and date salad

  • 3 tomatoes
  • 150 g Bleu d' Auvergne cheese
  • 100 g smoked almonds
  • EAT ME Medjoul Dadel Product photo
    100 g stoned dates
  • 200 g mixed salad leaves
  • EAT Me Raspberries Product photo
    125 g raspberries
  • 2 tbsp wood matured balsamic vinegar
  • 1 tsp mustard
  • 5 tbsp extra virgin olive oil
  • salt and pepper

Preparation method

  1. Slice the tomatoes into small wedges. Slice the cheese into small chunks. Roughly chop the dates and almonds. Arrange the salad leaves in a bowl. Add the tomatoes, cheese, almonds, dates and raspberries.
  2. Combine the balsamic vinegar and mustard. Add the olive oil drop by drop and mix to make a thick dressing. Season with salt and pepper and drizzle over the salad.

Nutrition value per person/bite

540 kcal
17 g
41 g
11 g
23 g
23 g
5 g

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