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Blueberry Salad


With fennel, mint, cucumber and ricotta salata, this is really refreshing served alongside poultry or seafood. If you omit the cheese, this becomes a great detox or elimination diet dish.

makes 4

2 cups blueberries

1 small cucumber, chopped

1 stalk fennel, chopped

a handful of the smallest mint leaves you can find on the stalk

¼ cup ricotta salata, shaved

olive oil

1 lime

sea salt

freshly ground pepper

1. Add blueberries, cucumber and fennel to a large mixing bowl. Season with salt and pepper, drizzle with olive oil and as much like juice as you like. Toss to mix.

2. Top with mint leaves and ricotta salata.

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