Fresh Blueberry, Pistachio, & Edamame Salad with Goat Cheese.
Summer is such a glorious time of fresh bounty.
Salads become meals made from fresh fruits and vegetables. Like this yummy salad I made for lunch one day with some plump sweet and tart blueberries, crunchy pistachios, protein and fiber-rich edamame, and creamy crumbled goat cheese piled on a bed of greens.
All of this drizzled with a honey red wine vinaigrette is heaven in a bowl!
What is your favorite summer salad? There are so many wonderful combinations and possibilities!
Fresh Blueberry, Pistachio, & Edamame Salad with Goat Cheese
- Mixed Greens (Kale, Arugula, Spinach Swiss Chard – any of your faves)
- Fresh Blueberries
- Pistachio Nuts, shelled
- Edamame, shelled
- Goat Cheese, crumbled
- Green Onions, chopped (optional)
- Red Wine Vinaigrette Dressing (homemade or your fave – this is how I make mine – it will make more than you need for one salad)
- 1/4 cup Red Wine Vinegar
- 1/2 cup Olive Oil
- Tbsp Honey
- Salt & Pepper
In a bowl, place a handful of mixed greens. Top with fresh blueberries, pistachios, edamame, goat cheese, and green onions (if desired). Drizzle with Red Wine Vinaigrette Dressing.
Cheers & Hugs,
Blueberry watercolor 5×7 arches 140lb rough prussian blue panes gray green gold
For today’s #WorldWatercolorMonth Painting, I present: Blueberries in Prussian Blue. This is a “botanical” painting of sorts and possibly one of my more “realistic” paintings. A bit of a diversion for me.
And while we are on the subject of blueberries – the yummy, nutrient-packed fruit of the gods, here is a recipe for a spinach salad I made last week with blueberries in it. DIVINE!
I tossed some fresh spinach with blueberries and blue cheese (but you could use feta or goat or any other cheese you like), toasted walnuts, and green onions, and then drizzled with balsamic vinaigrette for a really fresh, yummy salad.
Some other favorite blueberry recipes I’ve shared in the past you might want to check out are my “almost famous” to-die-for Blueberry White Chocolate Chip Cookies and melt-in-your-mouth Fresh Peach and Blueberry Streusel Muffins. Maybe not quite as healthy, but very delish!
Spinach & Blueberry Salad
- 1 lb Spinach
- 1 pint blueberries
- 4 green onions, sliced
- 1 cup toasted and sugared walnuts*
- 1/2 cup crumbled blue cheese
- 1/3 cup Balsaimic Vinaigrette
Combine fresh, clean spinach, blueberries, green onions and walnuts and drizzle with balsamic vinaigrette. Top with crumbled blue cheese and serve immediately.
*Melt 1 Tbsp butter in skillet over medium heat. Add walnuts, and sprinkle with sugar. Saute over medium heat for approximately five minutes until sugar has melted and walnuts have browned. Cool completely.
Cheers & Hugs,
It was HOT here in Mars this past weekend, so Sunday supper called for something light and fresh. I rarely make fish as Hubby is a bit skeptical about it, but I had some frozen Hake loin filets in the freezer that needed to be used.
I was still OOGLING the amazing Fish Tacos I had the night before at Breakneck Tavern – O M G – and thought I’d try some type of version at home.
So I made this super yummy, bright, fresh, fruity and savory (with just a touch of heat) Pineapple Blueberry Salsa to accompany the fish, but it also tastes AMAZING on tortilla chips. I had some Tostitos Wholegrain Scoops, and they were just the ticket to balance out the flavors and allow for a healthy scoop of fruit and veggies in every bite!
This salsa and chips would be a great company or party snack to go with white wine spritzers or some white sangria (and everything goes with Gin and Tonics in the summertime!).
Here is the recipe. Hope you’ll give it a try, and let me know what you think.
Pineapple Blueberry Salsa*
- 2 cups diced fresh pineapple
- 1 cup fresh blueberries
- 1 cup chopped sweet red and/or orange peppers
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 fresh lime, juiced (or lemon)
- 1 Tbsp balsamic vinegar
- 1 tsp salt
- 1 small jalapeno pepper, seeded and chopped or 1/4 tsp. red pepper flakes (for a bit of heat)
- 1/4 tsp ginger
- 1/4 tsp cumin
Combine all ingredients and serve with tortilla chips (especially yummy with Frito Lay Whole Grain Tostitos Scoops, or alongside chicken or fish for a fresh and light, summery accompaniment.
Tastes bests when chilled for several hours to allow flavors to fully blend.
Cheers & Hugs,
*slightly adapted from Jen @ CarlsbadCravings
I love berries! Blackberries, Raspberries, Strawberries, Blueberries. They are one of those foods that taste best to me in their purest form. Sure – it’s hard to pass up a Blackberry or Red Raspberry Pie… Homemade Strawberry Jam on fresh baked buttered bread……. Blueberries are devine on my breakfast cereal too…. But just popping berries in my mouth pretty much rocks my world.
If I want to make a nice fruit salad, I love berries the best. Mix them together, then make a simple “dressing” from just a smidge of brown sugar and a splash of balsamic vinegar. I know it sounds strange, but it really makes the flavors burst! Then top that with some fresh mint leaves and a sprinkling of lime zest – and ooooo laaa laaa!
Sometimes adding a simple, beautiful homemade shortcake biscuit and some whipped cream make berries even that much more special!
To make 8 shortcakes, I simply mix 2 cups flour, 1 Tbsp baking powder, 1/2 tsp salt and 1 stick (8 Tbsp cold butter, cubed) with a pastry blender until crumbly. I then add 2/3 cup half and half and form the dough (being careful not to overmix and make it tough). I then cut the dough into 8 biscuits, brush with a little more half and half on top and sprinkle with some raw sugar before baking at 400 degrees F for 12 minutes.
So that’s what hubby got for dessert last night.
Which is your favorite berry? What is your favorite way to eat them?
And I thought you might get a kick out of seeing a “behind the scenes” shot of my berry professional photo shoot set up early morning on the side porch.
Yep – that’s how I roll…
at life in between.
Cheers & Hugs,