Glistering Midsummer Salad


I made this salad for my family as a celebration of Midsummer. In Sweden Midsummer’s eve is a big holiday and as with all holidays the offering of vegetarian and vegan dishes is poor. Although I find it nice to create vegetarian/vegan versions of the more traditional dishes around the holidays, I sometimes just feel like doing something completely different. In my family we often celebrate Midsummer with an evening barbecue and this salad was created for occasions like that. Glistering Midsummer Salad is a perfect side dish for your Midsummer evening barbecue or for any evening of the summer. Together with some marinated tofu or any other protein of choice you will also have a great and filling lunch.

I love to combine fruit and vegetables in my salads. The addition of sweetness from fruit lifts any salad to another dimension. This dish has a very nice balance of flavours and textures. The sweet fruit and the fresh greens together with the tangy lemon and the salty olives makes it exiting and when combined crunchy croutons I am completely sold. I could truly eat this every day for the rest of the summer!


Glistering Midsummer Salad


  • 1 kg water melon
  • 2 nectarines
  • 150 g sugar snaps
  • 70 g mixed green leaves
  • 1 red onion
  • a handful of mint
  • a handful of basil
  • 1 dl / 0.5 cup black olives
  • 1 medium sized baguette (for making croutons)
  • 0live oil (for the croutons)


  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • zest from 1 lemon
  • 1/2 tsp salt


1. Heat the oven to 200C /390F. Divide the baguette in smaller pieces and toss them around in a little olive oil. Roast in the oven for about 10-15 minutes until they become golden and crisp. Set aside to cool.

2. Wash and drain all the fruit and vegetables. Place the sugar snaps in a pot and cover in boiling water. Leave it for five minutes and then remove the sugar snaps from the water. Divide the water melon and nectarines in pieces and place in a big bowl. Add the olives, croutons and sugar snaps. Mix together the ingredients for the dressing and pour half of it over the ingredients in the bowl. Give it a quick stir until all ingredients are covered in dressing. Save the rest for later.

3. Spread the green leaves on a big plate. Add half of the fresh herbs and the content of the bowl on top of the green leaves. Drizzle the rest of the dressing over the salad and garnish with the rest of the fresh herbs and the red onion, cut in thin slices. Enjoy!


Bracing Red and Green Party Salad


Last week my daughter turned 6. It has been two weeks full of birthday planning and celebrations. And in the middle of all the cakes, cookies and sweets I truly felt a should at least try to sneak some veggies in. It’s not at all that Iris doesn’t enjoy her greens because she really does. Although for a six year-old, birthday celebrations tend to go more hand in hand with the sweet things mentioned above.

I decided to create a green dish tasty enough to compete with all the birthday sweets. And you know what? It succeeded! The combination of ingredients full of colour, vitamins and antioxidants made us all wish for more. And with red grapes (organic of course) and pomegranate being some of Iris’s favourite eats, it was hard to fail.

This Bracing Red and Green Party Salad is full of colour and flavour. When I choose my veggies I always think of colour. The more colour the better, because lots of colour means lots of good stuff for my body! This dish might be the most nutritious recipe on my blog. Real Super Food! If you ate some of this every day I sure you would feel great. I do have to add that this is not a salad that you will eat for it’s nutritious benefits but more for it’s incredible flavour!


Bracing Red and Green Salad


  • 1 pomegranate
  • 1 red pepper
  • 200 g red grapes
  • 2 tomatoes
  • 50 g parsley
  • 20 g mint


  • zest and juice from 1 lemon
  • 3 tbsp olive oil
  • 1/2 tsp salt


1. Wash and drain all the veggies and fruit. Open the pomegranate and remove the seeds. Place the seeds in a bowl. Dice the pepper in small pieces and cut the grapes in halves. Split the tomatoes in halves and remove the seeds. Dice the tomatoes in small pieces. Add all the fruit and veggies to the bowl with pomegranate.

2. Wash the parsley and mint. Dry the herbs in a salad spinner or leave to drain on a kitchen towel. Chop the herbs in smaller pieces and add to the fruit and vegetables.

3. Place the zest of the lemon in the bottom of a big salad bowl. Add the lemon juice, olive oil and salt. Give it a quick blend and then add the content of the other bowl (fruit and veggies). Toss around until all the salad is covered in dressing. Serve it on the side of a bigger meal or as a part of a buffet. Enjoy!