Summer ‘fruit’ salad with raspberry vinaigrette

Recipe summary

Suitable for vegans
Category Dessert
Serves 4
Preparation 20
Cooking 0

Rating: Rated 3 / 5 (1 ratings)

A lovely summer fruit salad with a raspberry vinaigrette. Making a perfect vinaigrette dressing that tastes the same each time has never been easier. There is just one golden rule to remember for creating the perfect base - 3:1 – three parts extra virgin olive oil and one part vinegar. Once you’ve got the hang of this, you can add any combination of herbs, spices and seasoning to suit each dish


  • 100g pineapple
  • 1 mango, diced
  • 75g raspberries
  • 6 tbsp extra virgin olive oil
  • 0.25g raspberries
  • 100g of watermelon
  • 1 packet of blackberries
  • 1 packet of mixed salad leaves
  • 2 tbsp white wine vinegar
  • A pinch of salt


Stage 1

Scatter the salad leaves on a plate first and then sprinkle the diced mango, the blackberries and raspberries over the leaves.

Stage 2

Cut the watermelon and pineapples into large triangles and place around the salad.

Stage 3

For the vinaigrette: Crush the raspberries in a bowl, add the extra virgin olive oil, the vinegar and a pinch of salt and mix well.

Stage 4

Drizzle the vinaigrette over the salad and serve.


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Recipe author

Added by: Chrissy Dorner
Added on: 10th August 2011

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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