This week I worked long hours and dealt with some scary family health issues. My go-to comfort food is salad. Sounds funny doesn't it? I've found what you eat most of, you continue to crave more of. My Pear & Apple salad encouraged someone to share she likes blackberries in her salads. Blackberries? "Really?" I thought... But, I don't know why I've never explored one of my favorite fruits in some of my favorite local greens. So, for this salad I set out to do exactly that. Blueberries in a salad with fresh feta cheese promises a delightful experience, so spring boarding from those familiar staples helped round out additional ingredients: purple carrot ribbons from Kirkview Farm, red Siberian kale from Norton Family Farm, pine nuts, cucumbers, blackberries and my lemon champagne vinaigrette.
The salad is simple and only requires slicing the carrots and chopping the kale. Pressed for time, constantly feeling overwhelmed. That's how I've stepped into spring. A salad that is quick is like a misting rain on a warm day while running—perfect, evokes feelings of triumph and energy. Don't believe me, try it.
Salad Ingredients: + Blueberries (handful or to your liking) + Blackberries (handful or to your liking) + Cucumbers, thinly sliced) + Feta + Siberian Kale (Norton Family Farms), finely chopped + Pine Nuts + Purple carrots, sliced into ribbons (Seriously how gorgeous are these carrots from Kirkview Farm?!)
Lemon Champagne Vinaigrette: + 1 tbs Champagne Vinaigrette + 2 tbs Extra Virgin Olive Oil + 1/4 juice of lemon + Pinch of sea salt
For the Lemon Champagne Vinaigrette, beat all ingredients together until fully blended, creating a thick & bright yellow color. I also squeezed more lemon juice over my tossed salad bowl for an extra burst of flavor. I found the lemon helped meld together the bowl of tart fruit, since blueberries and blackberries aren't in season yet in Tennessee. I hope you'll take advantage of the beautiful weekend and shop local and #eatclean.