I promised you this blackberry salad a looooong time ago, I know.
But it’s not too late! It’s still summer and cold, juicy, refreshing, funky little salads are definitely still de rigueur.
This one, in particular, topped with crunchy pita bits and pepitas to give it some bite, soft goat cheese for tang and mint to liven up your palate, will certainly become a favourite of yours. In my humble opinion, anyway.
Blackberry Salad
2013-06-18 18:08:41
Ingredients
- Lemon Pita Chips
- 1 fresh pita
- 1 tsp. olive oil
- 1 tbsp. lemon juice
- salt and pepper to taste
- Lemon Dressing
- 4 tbsp. olive oil
- 2 tbsp. lemon juice
- Cracked black pepper
- Brown sugar
- Salad
- 1 handful of mint, julienned
- 1 cup blueberries
- 1 cup blackberries
- 1/2 cup goat cheese
- 1/4 cup pumpkin seeds
Instructions
- Preheat your oven to 375F.
- To make the pita chips, whisk the lemon juice and olive oil together and brush on to the pita. Top with a sprinkle of salt and black pepper. Place the pita on a baking sheet and bake until crispy and golden brown. Allow the pita to cool and then crumble.
- In the meantime, whisk together the ingredients for the lemon dressing, adding brown sugar to taste.
- Throw the salad ingredients into a bowl and top with dressing and crumbled pita. Easy, right?
Adapted from Recipe courtesy of my friend Katie Downey
Adapted from Recipe courtesy of my friend Katie Downey
Purple House Café https://www.purplehousecafe.com/
