Happy 4th of July! This festive, summery salad couldn’t be easier to make and more delicious to eat! The spring greens give a nice canvas for building this salad – not to mention those lovely phytonutrients we need! Here is the breakdown of this salad: the Red comes from a simple strawberry vinaigrette that sings summer! I could drink this dressing…o.k., so maybe I did drink a little because it is so good! The Blue comes from the tart blackberries and sweet blueberries and the White comes from some decadent macadamia nuts. This salad is full of fiber, whole-food fat, and goodness! You’re gonna love this!
1 package spring greens (get a small package for serving 4, a large package for serving more)
1 – 8 ounce package blackberries
1 – 8 ounce package blueberries
3/4 cup chopped macadamia nuts
1 – 8 ounce package strawberries, washed and hulled
3 tablespoons lemon juice
1/2 teaspoon stevia
Salt & Pepper to taste
Put the strawberries, lemon juice, stevia and salt and pepper in a food processor or blender. Blend to a nice vinaigrette for about 45 seconds. Refrigerate until ready to be served.
Evenly distribute the spring greens on four salad plates (or more depending on how many you are serving). Place blackberries and blueberries on the greens. Drizzle with strawberry vinaigrette. Sprinkle some macadamia nuts on top. Spice with fresh pepper. Enjoy!