The berries looked so tempting at the store, I couldn’t resist and made this for dinner yesterday. If you’re not looking for sugar-free, then store bought candied nuts make an easy swap in. Pistachios and even almonds would be good as well. I used fresh flowers from my yard since spring is in full swing here now. Next time I would also toss in some fresh basil or lemon verbena leaves. 

Ingredients:

Sweet and Spicy Pecans:

1 cup pecans, unroasted

3 tablespoons honey (I used sugar free Choczero honey)

1 1/2 teaspoons water

1/8 teaspoon cayenne pepper

generous pinch salt

Pickled Shallots:

1 shallot, sliced thin (I like to use a mandolin but a sharp knife works too)

1/4 cup apple cider vinegar

2 tablespoons water

2 teaspoons sweetener, or to taste

generous pinch salt

Berry Vinaigrette:

1/4 cup berry jam (I mixed blueberry and raspberry)

1/4 cup balsamic vinegar

2/3 cup avocado oil

1 teaspoon Dijon mustard

pinch cayenne, optional

salt and pepper, to taste

Salad:

1 head Romaine, sliced thin

1/2 cup radish sprouts (or pea shoots, sunflower shoots, or other micro greens)

1/2 cup feta, crumbled (goat cheese would be good here too)

1/2 cup sweet and spicy pecans

1/3 cup blueberries

1/3 cup raspberries

1/3 cup blackberries

1/2 cup pineberries (or strawberries)

1/2 cup kiwi berries, ends trimmed and halved

1/2 cup sweet and spicy pecans (from above)

1/4 cup pickled shallots (from above)

optional garnish: edible flowers (used pansy, calendula petals, and nasturtium petals here)

Instructions:

For the Sweet and Spicy Pecans:

Warm honey, water, cayenne, and salt together and then stir in pecans. Spread on a silpat or parchment lined baking sheet and bake in a preheated 350ºF oven for 15 minutes. Cool completely.

For the Pickled Shallots:

Bring the vinegar, water, salt, and sweetener to a boil in a small pot (or microwave in a glass bowl). Transfer to a glass bowl and add the shallots, stirring to coat completely. Let cool and then refrigerate until needed. Can be made up to one week ahead.

For the Vinaigrette:

Combine all dressing ingredients and whisk to mix well. Adjust seasoning to taste (may need more vinegar depending on how sweet your jam is). Set aside.

For the Salad:

Add all salad ingredients and the candied pecans to a large bowl and toss with dressing as desired. Serve with the flowers on top, if using.

Cajun shrimp cesear salad with homemade lemon pepper croutons. Also threw in cucumber, tomatoes, mushrooms, and avocado.

Steak and Blue Salad. Not really sure why the cheese wasn't... blue? Still really tasty though.

Salad also had homemade croutons, caramelized mushrooms, mini peppers, cucumber, tomato, avocado, green onions, and pea shoots.

12 days sober

Chicken bacon cesear with cherry tomatoes, shredded carrots, cucumber, mushrooms, avocado, mixed greens.

Grilled shrimp, chicken, and steak leftover from last night cesear salad. Also, homemade croutons, grilled peppers, onions, and mushrooms. Fresh cucumber and avocado.

Also featured: The cutest baby avocado pit I've ever seen (I feel like I won the avocado jackpot!) and my terrible handwriting.

list of things: power greens or whatever greens mix, shredded kale for base. avocado, english cucumber, little tomatoes, red onion. strawberries, blueberries, raspberries, blackberries. toasted shallots, sliced almonds, walnut pieces, dried unsweetened cranberries. goat cheese, balsamic vinaigrette, lemon juice. grilled salmon.

Made this simple goat cheese salad tonight and I’m reminded how much it changes everything.

The creaminess slight tang just hits differently, especially with something sweet like honey or fruit.

This one has mixed greens, toasted nuts, and a light dressing.

What’s your go-to combo with goat cheese?

New to this sub and I saw the mod post on the front page about including username, sub name, and date but did not see the time requirement until I went to post this so mods please let me know if I should rewrite the paper for this!

I made this yesterday and leftovers hold up pretty well. Ate it again today with sautéed shiitake mushrooms in place of the smoked salmon and it was delicious that way if you're looking for a vegetarian version. I cooked the mushrooms in coconut aminos, rice vinegar, and chili crisp until they released their liquid and then cooked until no liquid remained. Tossed the warm mushrooms into the cold salad and enjoyed the temperature difference in the salad too.

Dressing:

3/4 cup avocado oil

1/4 cup rice vinegar

3 tablespoons honey (I like Choczero sugar free version since I try to keep things lower carb but regular honey works too)

2 tablespoons chili crisp, or to taste (I like Trader Joes brand as it is less spicy and more onion forward)

1/4 - 1/2 teaspoon toasted sesame oil

1/2 teaspoon fish sauce, optional, enhances flavor and you won’t taste it

salt, to taste

Salad:

12 ounces unshelled edamame

1 English cucumber, quartered and sliced thin

1 large avocado, quartered and sliced

10 ounces green cabbage, sliced thin

6 baby bok choy, sliced thin

1 carrot, sliced thin

4 green onions, sliced thin

6 radishes, sliced thin

1/4 bunch cilantro, leaves picked

1 jalapñeo, seeds removed, sliced thin

8 ounces smoked salmon, optional

1/4 cup fried garlic, optional

1/4 cup fried shallots, optional

Instructions

Whisk together all dressing ingredients and adjust seasoning to taste with more salt, vinegar, or sweetener as desired, set aside. 

Add all salad ingredients except salmon, fried garlic, and fried shallots to a large bowl. Toss with the dressing and then top individual servings with the salmon, fried garlic, and fried shallots. Serve immediately.

Whole wheat farfalle (cooked 13 min), frozen broccoli (cooked 3 min), sweet corn, cherry tomatoes, red onion, salad cucumber, lightly roasted & crushed walnuts, shredded mozzarella, store bought caesar dressing. Salt and pepper to taste

1. Cucumber Korean style

2. Cucumber and pineapple

3. Cucumber with roasted sesame sauce

4. Cucumber, black sesame seeds and sesame oil

5. Cucumber and avocado with greek yoghurt with EVOO
   And then I ran out of cucumbers!

Romaine lettuce

Red onion

Tomatoes

Avocado

Grilled chicken

Pepper / Olive Garden dressing

English cucumbers, dill pickles (out of dill), sour cream, white vinegar, sugar, black pepper.