Contributing Monkie GreenChef Staff Monkies
Published on September 10, 2008
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)
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.
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.