GreenChef Jenny Ross | Compressed Summer Berry Salad
Contributing Monkie Jenny Ross
Topics of Interest berry salad, summer berries
Late summer berries are still fresh and make the best salads. Enjoy them while you still can. Here is a customer favorite from my restaurant 118 Degrees.
Summer Berry Salad – Serves 4
(by Jenny Ross)
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For the Dressing ¼ Cup Strawberries 2 Cups Pine Nuts ¼ Cup Lemon Juice ½ Cup Young Thai Coconut Water 2 Tbsp Agave Nectar 1 Tsp Himalayan Salt |
Instructions: Blend all ingredients in high powered blender and chill until ready for use. Lasts up to 7 days in the refrigerator.
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For the Salad: 8 Cups Fresh Salad Mix 1 Pint Blackberries 2 Cups Fresh Strawberries 2 Cups Summer Berry Salad Dressing 1 Ripe Reed Avocado |
Step 1: Begin by thinly slicing all strawberries. In glass or bamboo mixing bowl toss salad blackberries (save a few for garnish), avocado and dressing. For best results toss this mixture well by hand making sure the berries break up into the mixture.
Step 2: Using a 4 inch ring mold with removable top begin with the mold inverted and layer thinly sliced strawberries, then salad mixture about halfway and again a layer of strawberries.
Step 3: Finish by firmly filling in the second half of the mold with salad and compress firmly.
Step 4: Invert mold and gently release salad by pushing top plate through.
Step 5: Garnish with fresh blackberries and a dollop of dressing.
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