Berry Good Salads!

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How is everyone doing with their June Salad Challenge? I have been loving the salads. I have been posting my #saladaday on twitter, so if you are interested and want some ideas, make sure you follow me! 😉

I think the key to making a really good salad is all about flavor balance (with all recipes really). What seperates a really good salad from an “ok” one is that perfect balance of sweet, salty, sour and pungent. I think texture is also very important, crunchy bits, soft bits, big bits, small bits! No discrimination! 😉

Summer is all about the fruit berries, right? I love summer fruit! So if you haven’t put some fruit or berries in your salad yet, you are missing out!

Tomato, Avocado, Red Pepper, Cucumber, Blueberries and Hemp Seeds

Raspberry Salad Creme

So why am I calling this “salad creme.” I will admit it, I never heard of “salad creme” either, until I came to England. Apparently salad creme is the rage here. I am only calling this salad creme because it is thick like a creme, otherwise it in no way resembles the traditional British mayonnaise salad creme.

This dressing is sweet. A mix between a barbecue sauce, dressing and mousse. It is so good… I could eat it with a spoon! In fact, leave out the spices and it is a perfect pudding!

3 dates

1 cup defrosted raspberries

½ t dijon mustard (optional)

1 T onion flakes

1t garlic granules

1 T apple cider vinegar

1 t almond butter

Blend all ingredients in a high speed blender until smooth. Will keep refrigerated for about 3 days.

Salads do not have to contain lettuce. Here is a salad you can have for breakfast!

Creamy Shredded Apple Fruit Salad

This is delicious and taste like a mix between apple pie and creamy oatmeal. You can add whatever fruit you have. I use cherries and blueberries!

4 apples shredded

1 cup chopped fruit (berries, cherries, etc)

1/4 c roughly chopped nuts (I used pistachios, but walnuts would be yum)

2-4 chopped dates (or 1/4 c chopped raisins)

Juice of 1/2 lemon

Dressing:

1/2 c nut milk (I used homemade cashew milk)

1 T ground flax

1/2 t cinnamon

1/2 t vanilla powder (optional)

First mix your dressing ingredients together and let the flax thicken. Shred your apples and mix the lemon juice throughout. Add the chopped the dates/raisins and fruit and nuts to the bowl and mix. When the dressing has thickened (about 10-15 minutes) mix into your salad and serve!

What do your June Salads look like?

Submitted to: Slightly Indulgent Tuesdays, Allergy Friendly Friday, Potluck Party

8 Comments

  1. Yummers!!!! So fresh and delightful!

  2. I love the colors of the salad and that raspberry cream looks deliciously interesting!!! 😀

  3. These salad recipes look delicious!!! I actually prefer salad without lettuce. 🙂

  4. Lovely salads! Especially the apple salad..breakfast? I wouldn’t have thought about that but it’s perfect for breakfast!

  5. Pingback: Fox in the Kitchen – Recipe: Quinoa Salad with Buckwheat and Edamame :: MMM (Must-Make-Monday)

  6. Does straining nutmilk take out most of the fat with the refuse pulp?

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