My Pinewood Kitchen: A Southern Culinary Cure can be found by visiting www.meemccormick.com
Prebiotic Blueberry Almond Salad
Makes 4 servings
Blueberries are truly one of the best things we can all eat a couple of times a week. Luckily, during the season, our blueberry bushes bring out tiny kitchen bushels of abundance. We make this salad at least once a week when blueberries are in season.
Folks are always super impressed, and I tell them this is the easiest salad you will ever make. I love adding leftover quinoa to salads because it gives it something extra in terms of taste, texture, and nutrition. You can also skip the goat cheese and add chicken and toss in cooked chickpeas and apple slices - YUM!
FOR THE DRESSING
½ cup fresh blueberries
¼ cup rice vinegar
1 teaspoon lemon zest
4 tablespoons lemon juice
3 tablespoons local honey*
¾ cup extra-virgin olive oil
Sea salt (to taste)
Freshly ground black pepper (to taste)
Substitutions: *If watching sugar, use an equivalent amount of stevia.
FOR THE SALAD
6 cups mixed greens
1½ cups fresh blueberries
¼ cup finely sliced red onions
½ cup toasted almonds
2 grilled chicken breasts, chopped (optional)**
½ cup cooked quinoa (optional)
¼ cup goat cheese or almond cheese, crumbled
Substitutions: **If meat free, replace with sliced avocado.
1) Place the dressing ingredients in a blender or food processor and puree until smooth. Season with salt and pepper to taste.
2) In a medium bowl, toss together the greens, blueberries, onions, almonds, chicken (if using), and quinoa (if using). Top with the cheese and drizzle with the dressing. Serve immediately.
