Summer salad with baby romaine and raspberries

Summer salad with baby romaine and raspberries

  • 4 Romaine Lettuce
  • 15g Basil
  • 10g Flat parsley
  • 2 Ready to eat avocados
  • 125g Driscolls raspberries
  • 5tbsp Extra virgin olive oil
  • 1tbsp dijon Mustard
  • 1tbsp honey
  • 250g Chaource or soft goat cheese at room temperature
  • Salt and pepper

20 min. | 4 | other cooking styles


A delicious summer salad with baby romaine and Driscoll's raspberries. 


  1. Remove the ends of the heads of lettuce and cut them lengthwise into thin wedges. Remove the leaves from the basil. Finely chop the parsley leaves. Halve the avocados, remove the seeds and skin and cut the flesh into slices.
  2.  Divide the lettuce, basil, parsley and avocado over a large bowl.
  3.  Mash 4 raspberries finely with a fork and add the olive oil, vinegar, mustard and honey. Beat to a vinaigrette and season with salt and pepper.
  4. Cut the  Chaource (or goat cheese) into wedges and divide them with  the rest of the raspberries over the salad.  Drizzle with the dressing.
Leafs Raspberry

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