healthy + seasonal recipes that are gluten & dairy-free

Berry Abundance Salad with Strawberry Vinaigrette

Berry Abundance Salad with Strawberry Vinaigrette

Gorgeous ripe berries are everywhere at the moment, and in celebration of summer I have been baking them into my breakfast, making raw strawberry tarts, and now I’ve made a savoury and sweet salad bursting with summery flavours.

Berry Abundance Salad with Strawberry Vinaigrette on My Natural Kitchen

You may think that salads are basic or boring, and while they are simple to put together, I certainly hope you’ll give this one a shot. It’s anything but boring, and it’s even boy-approved! You could make this for dinner, as we did the other night. It would be a bright addition to barbeque fare, and makes for a delicious packed-lunch for work or even a picnic. 

I have a bounty of red currants and little mulberries from my gardens, and in addition to adding them to banana ice cream and fruit salads, or garnishing desserts, I have been looking for creative ways to use them. It feels funny to me to say that my garden is producing an abundance of anything! Anyone familiar with my gardening skills will know why…

Berry Abundance Salad with Strawberry Vinaigrette on My Natural Kitchen

I love the mix of sweet mulberries, tart currents, juicy strawberries, and the soft bite of blueberries. The shaved radishes provide a slight spiciness while the sprouts, bitter lettuces, and creamy avocado offer such a mix of flavour and texture! I also adore this dressing made by blending strawberries with balsamic vinegar, fresh lime juice, a little maple syrup, and the slightest bit of olive oil – it pulls the whole mix together. Hemp hearts up the protein and gogi berries add a bit of an unusual twist. Make this! Happy July!

Berry Abundance Salad with Strawberry Vinaigrette on My Natural Kitchen

Berry Abundance Salad with Strawberry Vinaigrette (gluten free, vegan, raw, nut-free)

Serves 2 as a meal, or 4 as a side

2-3 oz baby greens (mix of arugula, spinach, baby romaine, frisée)

1 radish, sliced thin with a mandolin

1/4 c each strawberries, blueberries, and mulberries 

small handful of red currants

1 tbsp gogi berries, soaked briefly to soften (optional to include)

small handful mint leaves

small handful basil leaves

1 tbsp hemp hearts

avocado, sliced

1 small scallion, sliced thinly 

1/8 c alfalfa & radish sprouts 

In a serving dish, place greens on bottom and add radish, berries, herbs, scallion, sprouts, & hemp hearts. Top with avocado, and drizzle with Strawberry Vinaigrette to serve. 

Strawberry Vinaigrette (gluten free, vegan, raw option)

1 cup sliced strawberries

1 tbsp balsamic vinegar (or raw apple cider vinegar, for raw)

2 tbsp fresh lime juice

2-3 tsp maple syrup (or raw honey, for raw)

2 tsp olive oil 

Combine strawberries, balsamic, lime juice & maple syrup in a blender and blend - beginning on low and slowly increasing to high speed - until completely smooth. Add oil and blend again, to combine. Taste and adjust if needed. 

As always, I would love to hear from you! Leave a comment, or tag me @mynaturalkitchen on Instagram to show me what you've made.

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