Berry Delicious Salad

What's better than cooling berries, and fresh greens with a spicy twist in the Summer? This salad is packed with fruits, veggies, and topped with a spicy, mango vinaigrette. Mmm. I don't know about you, but I can eat a salad everyday during the dog days of Summer. Try it out and let me know what you think!

Prep Time: 30 Minutes

Cook Time: 0 Minutes

Servings: ~4

Total Time: 30 Minutes

INGREDIENTS

For the Dressing

• 1 ripe mango; cubed
• 1 small jalapeño, chopped
• Fresh ginger (about 1 inch piece); peeled and minced
• 2 tablespoons creamy peanut butter
• 2 tablespoons sweet chili sauce
• 1/2 cup canned coconut milk
• 1/4 cup olive oil
• 3 tablespoons rice vinegar
• 1/2 cup fresh basil; chopped
• salt and pepper to taste

For the Salad

• 4 cups mixed greens (I like baby kale, arugula and spinach)
• 4 cups blueberries, raspberries, strawberries and/or blackberries
• 2 cups cooked quinoa or brown rice
• 1/2 cup walnuts; chopped
• 1/2 mango; cubed
• 2 tablespoons chia seeds or hemp seeds (optional)
• 1 avocado; sliced
• 4 ounces feta cheese ; crumbled (can leave out if vegan)
• Nutritional yeast (optional as a topping)

INSTRUCTIONS

MANGO DRESSING

1. In a blender or food processor, blend the mango, ginger, jalapeño pepper, peanut butter, sweet chili sauce, coconut milk, olive oil and rice vinegar. Blend until smooth and creamy. Stir in the chopped basil and season with salt and pepper. Dressing can be stored for up to 1 week in an air tight container.

SALAD

1. In a large bowl, combine the greens, berries, grains, walnuts, mango and chia or hemp seeds (optional). Toss well. Top with avocado slices, feta cheese, and a sprinkle of nutritional yeast. Drizzle with the mango dressing, and don't be shy

*Recipe adapted from https://www.halfbakedharvest.com