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GreenChef Jenny Ross | Compressed Summer Berry Salad

Posted By GreenChef Staff Monkies On September 10, 2008 @ 11:58 am In Full Recipe List,Recipes / Raw,Recipes / Soups & Salads | No Comments

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.

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