Blackberry Salad

Health experts encourage us to eat more dark color berries because of the high concentration of antioxidants. Why not try them in salads. We eat salads often, and I like to try some unusual ingredients for a change. This salad is simple and delicious. This makes enough dressing for several salads.

Salad ingredients:

• spinach or mixed greens
• 1 cup of blackberries
• 1 cup of halved cherry tomatoes
• 1 tbs slivered almonds per salad

Dressing:

• 2 tbs olive oil
• 2 tbs balsamin vinegar
• 1 tbs dijon mustard
• 2 tsp honey
• 1 tsp thinly slices green onion

Mix all of the dressing ingredients together. Toss with the greens. Plate the greens and top with the berries, tomatoes and almonds.  

Kimchi Cucumber Salad

Kimchi is my new favorite culinary discovery. Kimchi is a traditional fermented Korean side dish made of vegetables such as napa cabbage, radish, scallion, or cucumber.  One of our favorite sushi restaurants serves several different types of kimchi salads. Kimchi is spicy, but so delicious and very good for digestion. I bought already made kimchi sauce from our little local Korean store for this recipe, but you can make your own.

• 5-6 small cucumbers
• 1 tsp salt
• 1/2 cup kimchi sauce
• 1 small ripe avocado, peeled and sliced
• mixed greens

Cut cucumber in  half lengthwise and slice into thin half moon slices. Place in a bowl and mix with salt. Let stand at room temperature for 20-30 minutes. Drain the cucumbers. Stir the cucumbers with the kimchi sauce. Cover and refrigerate over night.

Place mixed greens on plate, top with cucumber mix, top with avocado slices. I made a dinner of this wonderful salad. No protein needed with the healthy fats from avocado.