SUPER FRESH BERRY N HERB SALAD
W/ CITRUS DRIZZLE
Recipe and photos property of Teri Gentes – Permission required to republish.
Fresh veggies, lots of them make me oh so happy. I see/feel food magic when sitting down to a big plate or bowl of fresh veggies that have been grown and then treated with appreciation and love in the handling and culinary preparation. Even the simplest of prep can turn out a super meal. Plus, most of us love to eat and properly prepared veggies mean we can eat more. These low-cal nutrient dense star foods allow for voluminous eating and because they take more time to eat – you gotta chew - meal time is longer and that’s a great benefit for gut health.
The simple side salad recipe below includes suggestions to make this a main course meal.
INGREDIENTS:
4 cups organic spinach or mixed salad greens
3 – 4 heads of endive, torn or sliced
1 sweet bell pepper, red, orange or yellow, diced
1 heaping cup fresh berries such as strawberries, raspberries, blackberries, sliced if large
Small bunch fresh basil, lemon balm or mint leaves or a combo, gently tear leaves
Fresh sprouts or micro greens to garnish, if desired
DIRECTIONS
CITRUS VINAIGRETTE
INGREDIENTS
1 clove garlic, smashed not chopped, its only there to infuse a hint of garlic
1 heaping tbsp shallot or onion, minced
1 tsp old fashioned Dijon
1 tsp maple syrup (or to taste) (Stevia or raw honey can be used)
3 tbsp orange juice, freshly squeezed or white balsamic vinegar
3 -4 tbsp blood orange infused olive oil or lemon or basil infused olive oil
Pink Sea Salt and pepper to taste
DIRECTIONS
TERI’S TIPS:
Make this a main course salad:
There is such satisfaction in salads that make you go wow and this easy to make salad is perfect. You can ‘jazz it up’ to make it a main course with additions such as: avocado, artichokes, roasted squash or sweet potatoes, nuts or seeds (I love soaked Brazil nuts slightly salted), ancient grains like farro and wheat berry and for protein density include fresh sweet peas or sprouted lentils, etc. Let your taste buds, seasonal offerings and nutrient longings lead the way.
W/ CITRUS DRIZZLE
Recipe and photos property of Teri Gentes – Permission required to republish.
Fresh veggies, lots of them make me oh so happy. I see/feel food magic when sitting down to a big plate or bowl of fresh veggies that have been grown and then treated with appreciation and love in the handling and culinary preparation. Even the simplest of prep can turn out a super meal. Plus, most of us love to eat and properly prepared veggies mean we can eat more. These low-cal nutrient dense star foods allow for voluminous eating and because they take more time to eat – you gotta chew - meal time is longer and that’s a great benefit for gut health.
The simple side salad recipe below includes suggestions to make this a main course meal.
- Lunch, dinner
- Vegan, raw
- Prep time – 10 minutes
- Serves four
INGREDIENTS:
4 cups organic spinach or mixed salad greens
3 – 4 heads of endive, torn or sliced
1 sweet bell pepper, red, orange or yellow, diced
1 heaping cup fresh berries such as strawberries, raspberries, blackberries, sliced if large
Small bunch fresh basil, lemon balm or mint leaves or a combo, gently tear leaves
Fresh sprouts or micro greens to garnish, if desired
DIRECTIONS
- Toss spinach, endive, pepper and herbs in a large bowl.
- Divide amongst individual plates or in salad bowls.
- Arrange berries over each salad and drizzle with desired amount of dressing. Alternatively, gently toss salad with vinaigrette prior to arranging salad on plates.
- Garnish with sprouts or micro greens if using and serve with vinaigrette.
CITRUS VINAIGRETTE
- Salad dressing
- Makes approx. 1/2 cup
INGREDIENTS
1 clove garlic, smashed not chopped, its only there to infuse a hint of garlic
1 heaping tbsp shallot or onion, minced
1 tsp old fashioned Dijon
1 tsp maple syrup (or to taste) (Stevia or raw honey can be used)
3 tbsp orange juice, freshly squeezed or white balsamic vinegar
3 -4 tbsp blood orange infused olive oil or lemon or basil infused olive oil
Pink Sea Salt and pepper to taste
DIRECTIONS
- Whisk all the ingredients together or measure into a glass jar and shake well to emulsify. Taste and adjust seasonings to personal taste preferences.
TERI’S TIPS:
- If you prefer a creamy dressing and sourcing ingredients from whole foods, substitute the olive oil with 1 large pureed avocado infused with 1 heaping tsp orange zest or a drop of edible orange essential oil, to taste. Add additional orange juice or water to create a pourable consistency.
- No matter where your recipes come from, be sure to adjust if needed to suit your culinary skills and personal taste buds. Food is meant to be fabulous to create, consume and cultivate great health.
Make this a main course salad:
There is such satisfaction in salads that make you go wow and this easy to make salad is perfect. You can ‘jazz it up’ to make it a main course with additions such as: avocado, artichokes, roasted squash or sweet potatoes, nuts or seeds (I love soaked Brazil nuts slightly salted), ancient grains like farro and wheat berry and for protein density include fresh sweet peas or sprouted lentils, etc. Let your taste buds, seasonal offerings and nutrient longings lead the way.