It's been a scorcher of a week here in Southern California. Who wants to turn on the oven during a heatwave? Summertime is no time to be cooking in a hot kitchen. When it's 100 degrees outside the last thing you want to do is eat hot food.
So if you're craving a salad to cool your body down this week, try this refreshing mixed berry salad with raspberry vinaigrette. No cooking required! 🙂
Refreshing Mixed Berry Salad with Raspberry Vinaigrette
Fresh seasonal berries and mint give this vibrant salad a refreshing burst of flavor. The additional of raspberries to the homemade vinaigrette lends some natural sweetness to this otherwise sugar-free dish.
Serve as a light breakfast in warm weather when your appetite is small, and also stands in for supper in hot weather.
Note: Mixed fruits is an Ayurvedic home remedy for sluggish bowels. If you have this problem, try a fruit salad for dinner to get you going tomorrow.
Refreshing Mixed Berry Salad with Raspberry Vinaigrette
Ingredients
- 1/4 cup Rice wine vinegar
- 1/3 cup Fresh raspberries, washed
- 2 tsp Fresh lemon juice
- 1/2 cup Extra virgin olive oil
- 1/2 tsp Sea salt
- 1 head Romaine lettuce washed, stem removed, and chopped
- 1/3 cup Fresh Strawberries washed, hulled, and sliced
- 1 cup Fresh Blackberries, washed
- 1/3 cup Sliced almonds, toasted
Instructions
- Add vinegar, raspberries, lemon juice, and olive oil to a food processor and blend until smooth. Add salt and taste. Adjust other flavors to achieve the desired balance and set aside.
- Add lettuce, mint, strawberries, blackberries, and toasted almonds to a large bowl and gently toss to combine.
- Drizzle with raspberry vinaigrette and serve immediately on chilled salad plates
