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Tuesday, 31 July 2012

Saskatoon Berry Summer Salad

Recipe Title:  Saskatoon Berry Summer Salad

By: Miriam Borys

Yield: 8 servings



100 g leaf lettuce or ready to use ‘Spring Mix’
3 Tomatoes – sliced thin rounds
2 Avocado – sliced
10 Fresh basil leafs- cut chiffonade[i]
½ cup Feta cheese
1 cup Saskatoon berries (blueberries can be substituted here)
6 Campari tomatoes – sliced in quarters

On a large serving platter arrange lettuce to cover the entire surface of the platter.
Slice tomatoes in thin rounds and place around the outside edges of the platter.
Cut Campari tomatoes in quarters and arrange on inside circle of lettuce.
Cut avocado in half with a sharp knife, twist to open and remove pit and discard.
Slice avocado in thin slices and arrange over tomatoes.
Clean and dice basil (chiffonade) and sprinkle over entire lettuce.
Top with small chunks of feta cheese arranged over salad.
Place berries on top of salad.
Dress with salad dressing just prior to serving.


½ cup Saskatoon Berries
½ cup extra virgin olive oil
¼ cup balsamic vinegar
1/8 tsp. salt & cracked pepper
3 tbsp. Agave nectar
Place all of above in a food processor.
Mix until Saskatoon berries are pureed as much as possible.
Remove from processor and strain through a fine wire mess strainer so that berry dressing is saved.
Add 1 tbsp. of white wine vinegar to dressing.
Spoon over top of salad just prior to serving.

[i] Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons

1 comment:

  1. I have ripe saskatoons on the trees now, must get picked. I am going to use your saskatoon dressing recipe, looks good.