Would you judge me if I say sometimes I forget it's summer?
Confessions of an entrepreneur: I can get so caught up in my work flow, it will be well past lunch time before I realize that I've become one with my desk, chair and laptop. But I find stepping outside (today with a fresh salad and my new URB pipe) I can start to feel my work load lighten. The challenges are still waiting for me in my inbox or on my ever-growing to-do list, but when I settle into lunch I get to indulge my senses and focus on the satisfying moment in front of me.
It can be hard to slow-down, especially when some of us feel hard-wired to do so much.
But it is always worthwhile to take a break to enjoy a lovely summer day. This refreshing Sweet & Sunny Salad can be made with pretty much any toppings or base you want, but there are two secrets to making it the perfect lunch for warmer days.
This recipe will show you how to replace heavy salad dressing by soaking your leaves in lemon juice and avocado oil, and then top the salad with a fruit sauce made from seasonal berries.
At the Cannabis Cleanse, we are big fans of blueberry grilled cheeses from Myriad recipe book, but we know that eating six slices of bread every single day isn't the best idea. So we decided to apply our delicious and versatile fruit sauce to the ever-daunting salad - and created a masterpiece.
The best part about this salad is that it's incredibly versatile. Don't like kale? use spinach. Don't have any blueberries? Use your mangoes instead. This recipe will give you ideas to turn anything into your fridge into a "fancy" and actually delicious salad.
We're going to walk through the combination we made this week, then give you ideas on other combinations you could make so that you can mix and match to make the perfect salad for you!
- Blueberries (frozen or fresh)
- Strawberries (frozen or fresh)
- Avocado Oil
- Red Onion
- Honey-walnut goat cheese
- Chop your kale into manageable bites. (I personally like it chopped pretty finely.)
- Place the kale in a bowl and add some lemon juice (either freshly squeezed or from a bottle) and avocado oil. How much of each will depend on how much kale you've decided to use for a salad; we used about 2 tsp. of each for 1.5 cups kale.
- Toss the leaves until they are covered by the lemon juice and avocado oil. Allow to sit while you prepare the rest of the salad. Soaking the leaves like this helps to soften them up a bit and make them more flavorful. Note: You can also make this up ahead of time and keep it in an air-tight container in your fridge.
- Rinse your berries. Again, how many berries will depend on the size of your salad. We personally like a pretty high ratio of fruit:kale, so we use about a cup of fruit. Note: We like to buy fresh fruit in season at local Farmers Markets and freeze it up to use throughout the year. The best way we've found to thaw our frozen fruit is to put it in a strainer and run warm water over top until they thaw out.
- Place the berries in a small sauce pan over medium heat. They will continue to soften as they heat up, and you can crush the berries with a fork until they are completely mashed.
6. Add honey to the saucepan to help sweeten and thicken up the fruit a little. We usually do about a tsp of honey in our cup of fruit.
7. Allow to boil, stirring as necessary, until most of the liquid has disappeared and your fruit sauce thickens.
8. Add sauce to your kale and mix together, coating the leaves in the sweet fruit flavor. You can add the sauce slowly to make sure you don't go overboard.
9. Add other elements (i.e. chopped red onion, bacon, or honey-walnut goat cheese) and enjoy!
Dark, leafy greens:
Fruits that you can turn into sauces:
- Shredded, feta, goat cheeses
- Pecans, walnuts, almonds, pine nuts, sunflower seeds
- Hemp seeds
- Cherry tomatoes
Copyright © 2016 Kristen Williams, All Rights Reserved