Lamb’s Lettuce and Raspberries

End of Summer, beginning of Autumn salad, rich with aromas, perfect as a starter or small snack paired with bread or quinoa.


  • 250g lamb’s lettuce
  • 300g raspberries
  • 250g mozzarella
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • salt and pepper
  • 1 tablespoon olive oil
  • fresh basil
  • 50g pistachios or pine nuts


  • Wash salad thoroughly and then place it either in a large bowl or directly on suitable plates.
  • Spread half of the fresh raspberries evenly over the salad, as well as the mozzarella. If you are using large whole mozzarella, cut it into smaller pieces first.
  • Prepare the sauce by blending the remaining raspberries with the basil, vinegar, honey, salt, pepper and olive oil in a small blender or with a hand blender.
  • Crush pistachios in a mortar. If you choose pine nuts, heat a small pan and roast the nuts briefly.
  • Now the salad can be prepared. Put the sauce and pistachios on the already prepared plates or in the salad bowl.

Enjoy 🙂