PNW summer salad

Using just leftovers in the fridge and pantry this time of year I can usually pull together a PNW summer salad, and hope you can too! It is a great last minute meal. This 4 ingredient salad, of lettuce, berries, nuts, and cheese, goes great with our everyday dressing. Also made with just 4 ingredients! It is a tangy vinaigrette that pairs perfectly with the sweet summer berries in this salad.

What: a seasonal salad, that features locally ripe berries

When: April-August, depending upon your regional climate

Why: using the best of local produce increases the consumption of vital nutrients, and berries are a spectacular way to have kids requesting salad!

How: adapt the following recipe to suit the produce in your area and personal preferences

PNW Summer salad

1-2 heads of butter/bibb/Boston lettuce or 1 bag of mixed baby greens

1 cup berries (some other fruit options: grapes, apricots, peaches, or nectarines)

1/4-1/2 cup pistachios (macadamia nuts, almonds, or hazelnuts)

crumbled French Roquefort (raw sheep’s milk cheese) or other cheese to taste

Everyday dressing – featuring red wine vinegar & avocado oil (see recipe below)

optional addition: chicken

Wash lettuce and berries. Tear lettuce, slice berries (if needed), crush nuts, and crumble cheese into salad bowl. Toss everything in the dressing. Plate (and add chicken breast to the top of each salad if you choose) and top with a bit more dressing.

If you desire bread, I suggest this paleo friendly and gluten-free Simple Mills flatbread mix. Order through at the link below to support our blog.

Everyday dressing:

1/2 cup avocado oil

1/3 cup red wine vinegar or other favorite vinegar

1 tsp dijon mustard

1 small shallot, diced

dash of coconut sugar, if desired

Add all ingredients to a jar and secure the lid (Mason, Weck, etc.), shake until combined