I was in the mood for an easy fresh and fruity salad today. The strawberries from San Diego at the farmer’s market this morning were calling out to me, saying both serve me with vanilla ice cream for dessert and toss me into a salad for dinner tonight. Is this berry overload? Impossible, the parade of fresh berries is just getting underway and I’m already planning for pies, tarts and berry covered cereal for breakfast over the coming months.
Originally I was thinking about using one kind of berry in my salad but once I started adding the berries, I just kept going… thinking the more the merrier, welcome to my Spring berry party.
I served this salad to my ‘littles’ and they loved it, gobbling up all the berries but also eating a fair amount of the salad. I would also serve this colorful berry filled Napa cabbage salad with grilled chicken for dinner or maybe with a slice of quiche for a Spring lunch with girlfriends. I added a handful of almonds for crunch and a light citrus dressing made with Persian lime extra virgin olive oil to bring out all the berry flavors.
Next on my baking with berries to do list is either a cake or a pie, maybe strawberry rhubarb pie-doesn’t that sound good?
I’m looking forward to a quiet relaxing weekend with some beautiful warm weather here in the Bay Area and of course a quick trip to the farmer’s market in search of my rhubarb along with a few more baskets of sweet strawberries.
- 1 small head Napa cabbage, washed, dried, sliced thin and chopped
- 5 scallions, white and light green parts minced
- 1/4 cup cilantro leaves, lightly chopped
- 1/2 cup sliced almonds
- 1 small basket raspberries
- 1 small basket blueberries
- 1 small basket blackberries
- 1 small basket strawberries, trimmed and cut in half
- for the dressing
- 3 tablespoons extra virgin Persian Lime olive oil (Stonehouse California Olive Oil)
- 1 lime, juiced
- 2 tablespoons rice vinegar
- 2 teaspoons honey
- Sea salt and freshly ground pepper to taste
- Place all the ingredients for the dressing in the bottom of a large salad bowl and whisk together until emulsified. Stir in the cabbage, scallions and cilantro, let rest to soften the cabbage.
- Gently stir in the berries and almonds before serving. Add extra cilantro, salt and pepper to taste, if necessary.