Serving up a WHOLE lot of colour for you today! As soon as January hit, I’ve been craving citrusy foods. I got my hands on some lovely grapefruits + blackberries, and whipped together this super colourful, tasty, and simple salad one night last week. The blackberries actually flew out of my fridge just as I opened the door to pull out salad fixings, which led me to make this vibrant (oil free) BlackBerry Salad Dressing. Meant to be?! Either way, I was one happy lady. This salad wasn’t only delicious, but energizing too. Shortly after I finished chowing it down, the pups and I got into a wrestling match that totally disassembled my living room – blankets + cushions EVERYWHERE. Not exactly a productive evening, but definitely a fun one. Gotta love ALL that extra energy!
Rather than oil, I added sunflower seed butter to thicken the salad dressing. I love the subtle nutty flavour of this seed butter. The green onions were added to balance out the sweetness and provide some earthiness to the dressing. Overall, this dressing’s flavour is subtly sweet, fairly thick, and very colourful. Definitely a remake at my house.
Dress up your salads with this vibrant BlackBerry Dressing! It’s fresh, creamy, oil free, and SUPER simple to whip together. Definitely a showstopper.
- 3/4 cup fresh organic blackberries
- 2 tbsp sunflower seed butter
- 3 green onions, roughly chopped *(or small shallot)
- 1/3 cup fresh lemon juice
- 1 tbsp pure maple syrup
- 1/4 tsp sea salt
- 1/8 tsp white pepper
- 1/2 cup raw hulled sunflower seeds
- 1/3 cup coconut palm sugar
- 2 tbsp pure maple syrup
- 1 tbsp grape seed oil
- 1 tbsp fresh lemon juice
- 1/2 tsp sea salt
Add all of the ingredients to a high speed blender. Blend on high until smooth. Keep stored in an airtight container & refrigerated until ready to serve. Good for 2-3days.
*Expect some reminisce of blackberry seeds in dressing
*Have a piece of parchment paper ready to go (about 1-1.5ft in length – to cool brittle on).
Add all ingredients but the sunflower seeds to a skillet over med. heat. Stirring frequently, bring to a boil, then turn to med./low to continue at a gentle boil.
Once the mixture begins to reduce and thicken, add the sunflower seeds. Stir until evenly coated.
Turn the heat to low, stirring occasionally for the next 5-7mins (longer if needing more time to thicken; should be close to syrup like consistency). Then, for another 1-2minutes allow it to boil without any stirring – it should be fragrant at this point, similar smell to caramel.
Remove from heat, and pour out the brittle mixture onto the piece of parchment paper. Spread out the brittle over the paper to cool. Once completely cool, break apart into pieces.
~ The salad featured in the photo has red leafy lettuce, sliced grapefruit, green onions, steamed edamame, and fresh blackberries.