Our family loves enjoying this salad outside on a warm summer day. The basil adds a refreshing depth and the blueberries are little bursts of sweetness. Keep it simple or add more impact with some or all of the optional ingredients. If your kids are like mine, they will pick out the peas and blueberries and then eventually eat the rest of it. The dressing is magic. As an entree this will feed 4. As a side I find that it works for 6-7.
BLUEBERRY SUMMER SALAD
- 5-6 large handfuls of fresh salad greens (I like a romaine mixture)
- 1 small handful of basil
- 1 handful of organic blueberries
- 1 small handful of fresh peas
- 1 small handful of raisins
- 1 small avocado, diced
- Grilled asparagus
- Grilled peaches, sliced
- Fresh cut cucumbers
- Other herbs (such as dill and cilantro)
- Goat cheese
- 2 tbsp apple cider vinegar (I always get raw to keep the nutrients)
- 2 tbsp olive oil (I always use unrefined)
- 1 tsp fresh lemon juice
- ½ tsp tamari
- ½ tsp stoneground mustard (I’ll double this if I’m in a mustard mood)
- 1 tbsp maple syrup
- 1 tbsp of honey (I use raw to keep the nutrients)
To make the dressing, add all of the ingredients in a mason jar and shake it. I always double the recipe and keep it on hand to use during the rest of the week.
Lightly dress the greens and basil. Start with just a few tablespoons and increase the amount of dressing to your taste. Add the rest of the ingredients over the greens. I sprinkle the raisins, blueberries and fresh peas last because they make the salad a feast for the eyes as well. Enjoy!
What’s your favorite summer dish?