Raspberry, basil and lime salad with olive oil

Huile d'olive de Nîmes PDO
Intense flavour
Salade de framboises, basilic, citron vert à l’huile d’olive
A PDO
Preparation
5 min
A PDO
Resting time
30 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Brunch and breakfeast Vegan Vegetarian Gluten-free Summer

Ingredients

A PDO
For 5 personnes
  • 8 fresh basil leaves
  • 300 g fresh raspberries
  • The juice of one lime
  • 1 to 2 tablespoons of olive oil from Nîmes PDO
  • 1 tablespoon of caster sugar
  • Icing sugar for serving (1 to 2 tablespoons)

Tip

This same recipe can be made with strawberries or grapefruit segments (in which case the lime juice is optional). Do you enjoy summer fruits? Here’s our recipe for a fruity papillote! Do you love raspberries? Discover the recipe for Raspberries, curd and olive oil cake! We recommend an intense-flavoured olive oil from Aix-en-Provence PDO, Haute-Provence PDO, Nîmes PDO, from the Baux-de-Provence Valley PDO, from Provence PDO, or a French olive oil from the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine and Salonenque …

Instructions

  • Wash and finely chop the basil. Squeeze the juice from the lime and dissolve the caster sugar in it.
  • Gently mix together the raspberries, chopped basil and sweetened lime juice, then chill for at least 30 minutes (or until ready to serve).
  • Dust with icing sugar just before serving.
  • For an extra treat, you could add a few dark chocolate chips or serve this fruit salad with fromage blanc.

Tip

This same recipe can be made with strawberries or grapefruit segments (in which case the lime juice is optional). Do you enjoy summer fruits? Here’s our recipe for a fruity papillote! Do you love raspberries? Discover the recipe for Raspberries, curd and olive oil cake! We recommend an intense-flavoured olive oil from Aix-en-Provence PDO, Haute-Provence PDO, Nîmes PDO, from the Baux-de-Provence Valley PDO, from Provence PDO, or a French olive oil from the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine and Salonenque …
We recommend...

For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.

Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence. 

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