Blackberry and Lemon Salad
Every time I get ahold of berries at a bargain price (because they're really expensive here!), I can't help but buy a whole lot and tuck myself into a bowl full of them. I'm a sucker for berries! Now I've got a surplus of berries in my fridge (not like there isn't a high demand here at my house ;D) and I decided to switch up my usual berry smoothie and desserts for a new twist on salads, because one can only have so many smoothie and cakes at once..
They were sooo good (or maybe it's just me being a berry and lemon loving kinda girl). I love anything with fresh berries, so a salad topped with blackberries and drenched in a strawberry dressing pretty much worked for me. Scrumptious, incredibly sweet and fresh.
Blackberry and Lemon Salad
Makes one serving
Ingredients
1/2 cup blackberries
1 1/2 cup rocket salad
1 lemon
1 clove garlic
A handful of almonds
Pepper to taste
Strawberry vinaigrette
2 tablespoons raw apple cider vinegar
1/4 cup of strawberries
1/2 tablespoon extra virgin olive oil (optional)
1 tablespoon honey or one packet of stevia
A pinch of pepper
A pinch of sea salt
Directions
1. Wash your greens and dry it with a salad spinner. If you don't have one, grab a clean tablecloth or plastic bag, place a few kitchen towels inside along with your pre-washed kale. Close the ends of the tablecloth and grab it tightly, spin it vigorously in the air. After a few spins, then voila! You have dry and cleaned salad greens. 2. Slice a clove of garlic thickly and massage it to the leaves, you will see the oil start to release. 3. Leave the greens to absorb the garlic oil and prepare your strawberry vinaigrette. Add in all the first three ingredients for the vinaigrette. Blend until smooth and stop to add honey, pepper and salt, adjust to your taste.
4. Slice half the lemon and coarsely chop the almonds.
5. Grab your massaged greens and scoop out the sliced garlic, squeeze the remaining half of lemon over it, season with a little pepper if desired.
6. Add the blackberries, sliced lemons and chopped almond, drizzle with the strawberry vinaigrette and serve!
Vegan. Gluten Free. Recipe made June 2013
