It’s hard to believe that the summer is winding down! I don’t know about you, but it seems like it has come and gone in the blink of an eye.
One thing that I’m bummed that’s “going” — summer produce.
Oh my stars, the fruit that is in season in the summer is just exceptional.
The cherries and stone fruit. Melons! Figs! Strawberries and blueberries! Honestly, I wish we could have those available all year round! (Or at least not $8.99 for a pint of sub-par berries in the winter.)
So as a sort of “last hurrah” or sorts to the summer, I thought I’d share one of my favorite summer salads that spotlights those glorious summer fruits.
My Almond Berry Avocado Disappearing Salad.
I made a huge batch of this for a Labor Day party last year, and it was so delicious that it disappeared after about 15 minutes. Hence, earning it it’s name!
I ate this salad so often this summer — probably three times a week. I just couldn’t get enough! — Because not only is it addictively delicious, but it comes together SO FAST. I made a huge batch at the begging of the week, and kept the dressing in a separate container, and then had it for lunches or snacks for the next several days!
And it’s Gluten Free, Grain Free, Vegan, Specific Carb Diet friendly and Paleo!
Here’s What You Need: (Serves 2-4)
1 red belle pepper, sliced very thin on a mandoline
1 cucumber, sliced very thin on a mandoline
2 large carrots, sliced very thin on a mandoline
1/2 red onion, sliced very thin
1/2 cup blueberries
7-10 strawberries, sliced
3-4 Tbsp fresh cilantro, minced
1/4 cup chopped almonds
1/4 cup pepitas (pumpkin seeds)
1/4 cup sunflower seeds
1 “box” of baby spinach (or lettuce of choice)
1 ripe avocado
Juice of 1 lime
1 Tbsp apple cider vinegar
4 drops pure liquid stevia
2 Tbsp water
Pinch of salt and pepper
Chop all the veggies either on a mandoline (carefully!) or with a sharp knife. Mix the dressing together in a small bowl or food processor. (I just used a bowl.) Mix until it is a creamy, dressing-like consistency.
Toss the fruit, nuts, and veggies with the dressing in a large serving bowl until well coated. Top a bed of baby spinach (or lettuce of choice) with a large helping of the salad. Garnish with more almonds, pepitas, and sunflower seeds (and more dressing if desired). Eat chilled.
My goodness. This salad is SO easy, SO delicious, and SO addicting! There’s something about the creamy, buttery avocado dressing with the sweet and juicy blueberries/strawberries, the crunchy almonds, and the fresh cilantro that make this salad positively irresistible!
My family got to try this when I debuted it in Wisconsin, and my mom declared that this was her favorite meal I made all vacation!
It’s cool and crunchy, sweet, tangy and completely and utterly satisfying. And it’s unbelievably healthy, too! Lot’s of protein from the nuts and seeds, healthy fats from the avocado, antioxidants from the berries, and wholesome and nutritious vitamins and minerals from the veggies!
Finally, it is just gorgeous with all the bright colors. Red, orange, lime green, dark green, blue and purple! In one world — fabulous!
Alright that’s all for now!
Lot’s of catch up to do after that long weekend.
Be on the lookout for my Travel Videos, up tomorrow!
What are your plans for Labor Day!?
See ya tomorrow morning on the Podcast!
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