Blueberry, Red Currant & Daylily Salad

The fruits and flowers of summer plated!  

  • Serves 4-6
  • Cooks in
  • Prep time 10 mins
  • Immune Support

    Recipes have ingredients that support our immune system and help our bodies to fight bacterial and viral infections.  Foods high in antioxidants, vitamins and minerals support our immune functions.  Food and herbs with anti-inflammatory, anti-fungal, anti-bacterial and anti-viral properties help our bodies fight infection and support our immune response.

  • Restorative

    Restorative ingredients and recipes guided by traditional wisdom & modern practices that help enhance your natural healing, detoxification & elimination process.

  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Vitamin C

    Vitamin C rich foods help support a healthy immune system.  Vitamin C is necessary for cellular tissue growth, development and repair.   

Ingredients

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  • 2 -3 nectarines | peaches - thinly sliced
  • 1 cup blueberries
  • 1 cup red currants
  • 1 - 2 daylily flowers
  • 1 tsp honey to drizzle - optional
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Method

 

 

Blueberry, Red Currant & Daylily Salad

 

WASH all the fruit. Thinly slice nectarines or peaches. Arrange artfully on your serving platter.

 

SCATTER blueberries + red currants over the sliced fruit. 

 

ADD HONEY – drizzle thin spider web wisps of honey across the fruit. Use runny honey on a teaspoon, hold the spoon hand height above the salad, and tilt the spoon, moving it in a zig-zag smooth motion; as honey runs, you will create thin whisps.

 

DAYLILY flowers – remove stamen, cut base stem off flowers & gently peel petals to separate. Garnish the fruit salad.

 

STORE in the fridge covered. You can make this salad in advance, adding daylilies before serving it.

 


Serving Ideas
Serve with flavoured yoghurt for a brunch or dessert feast—it pairs well with Strawberry Rosé Spritzer.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

SWAP & ADD fruits; raspberries, strawberries, kiwi, grapes, apricots, figs, nectarines, peaches, plums.

 

USE RAW HONEY drizzled as thin as a spiders web across the salad.  IF your honey is thick, warm it up too runny.

 

ADD nuts – toasted walnuts or sliced toasted almonds are a great addition.

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