Summer time simply screams out for big, bright, refreshing salads that look as enticing as the produce appearing at your local farmers markets. Vibrant, varied, voluminous and just begging to be enjoyed, this salad captures the allure with its shades of green, orange, caramel, black and white. Find the freshest produce you can and go to town with this picture perfect rainbow of colors. Besides the 'wow' presentation, this nutrient dense salad is so good you’ll find yourself wanting to eat more. If using kale it will hold up for a day or two as long as you hold off on assembling it. Toss the kale in the vinaigrette if you like and when ready to eat, plate it and drizzle with a little additional dressing and seasoning.
- Prep Time:10 minutes
- Serves 4
- 4-6 cups organic kale slivered or baby spinach
- 1-2 alphonso mangos, slivered
- 1 small organic cucumber, sliced thinly
- 1 large avocado, sliced into thin strips
- ¼ cup sundried black olives, snipped
- Toasted sunflower seeds, cashews, peptias or pine nuts
- Fresh lemon balm, basil, micro greens or mint to garnish
- Cayenne or paprika
- Sea salt and fresh black pepper as desired
- Divide and arrange the cucumber, greens, and chickpeas into deep dish salad bowls.
- Careful lay the mango slices over each and scatter with the olives and seeds or nuts. Sprinkle cayenne or paprika over the chickpeas.
- Drizzle each salad with desired amount of dressing, season, garnish with desired herbs and serve.
BLACKBERRY HEMP VINAIGRETTE
Prep Time: 5 minutes | Makes approx. ¾ cup
- 1 heaping tbsp shallot or chives, finely minced
- 1 tsp ginger root, finely minced
- 2 tbsp blackberry ginger infused balsamic vinegar or balsamic reduction
- ¼ cup hemp oil
- 2 tbsp pumpkin seed oil, avocado or mild olive oil such as lemon infused
- 1-2 tbsp hemp seeds
- Sea Salt and fresh pepper to taste
- Mix together all the ingredients in a jar and shake well to emulsify.
- Adjust to personal taste preferences and drizzle this sweet, savory, tart vinaigrette over your salad for a truly refreshing sweet, sour, savory sensation.
- Vary the veggies with sweet red pepper, Vidalia onion, and berries
- Add ½ tsp dry mustard for a little spicy counter to the sweet vinegar
- Thin vinaigrette if preferred w/1 tbsp water or juice
- For a creamy dressing, puree the ingredients in a blender with an additional tbsp hemp seeds and transfer to a squeeze bottle to drizzle over the salads just as in a gourmet restaurant.
I love this dressing created using nutrient dense hemp seeds and heart healthy ‘essential fatty acid rich’ vegetable oils. The freshly grated ginger is fabulous for enhancing digestion and reducing inflammation and the shallot (like a combo of garlic and onion) is immune enhancing. Store leftovers in a covered glass container in the refrigerator for a week and serve at room-temperature.