Now that (unfortunately) summer is coming to the end, it’s time to start eating healthy again. It’s always too easy during the summer months to get off track with good eating habits as we’re busy enjoying those BBQs, margaritas, ice cream & parties. Here is a refreshing and unique salad recipe to work your way back to healthy eating; don’t forget to use fresh blackberries which are in season now. Credit to A House in the Hills blog for the recipe! xx Glamour Planner
3 1/2 cups micro arugula
1 cup blackberries (ripe and sweet!)
2 tablespoons pine nuts
1 ear red corn, cut off the cob
1/2 bunch white asparagus
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 clove of garlic, pressed
2 tablespoons chopped caper berries (stems removed)
1 1/2 tablespoons of mint, finely chopped
– Rinse and dry microgreens. Set aside.
– In a small mixing bowl combine olive oil, red wine vinegar, mint, garlic, chopped caper berries and a pinch of salt. Place in refrigerator until ready to serve.
– Trim ends off of asparagus (I trimmed a good 1 1/2- 2 inches off of mine to get to the softest part). Lightly coat spears with olive oil and cook on medium heat over a grill pan or on your grill until seared to your preference. Sprinkle lightly with sea salt and pepper. Cut into 1/2 inch pieces.
– Assemble the salad by combining microgreens, corn, asparagus, blackberries and pine nuts in a large bowl. Add salad dressing (recipe makes enough for some leftovers, depending on preference). Toss well and serve immediately!