Fun & unusual salads are a great way to incorporate Dr. Perricone’s anti inflammatory foods into your every day diet. This delicious summer salad will brighten up your skin as well as your day. When picking out blackberries, I look for plumpness and darkness; as the saying goes, “blackberries are red when they are green.”
Lime & Ginger Vinaigrette
Note: these amounts are to make a batch of the vinaigrette, so you’ll have leftovers to enjoy.
- 2-3 limes, juice and zest from 1 lime
- ½ med shallot, finely chopped
- 1” piece fresh ginger, grated
- ½ cup olive oil
- 2-3 tbl amber agave or maple syrup
- Course salt, to taste Whisk all of the ingredients together.
Whisk all of the ingredients together.
Blackberry, Peach & Walnut Salad
- 1 pint blackberries
- 1 peach, sliced
- ¼ small red onion, sliced
- Mixed spring greens
- ½ cup walnut bits, toasted with cinnamon
- 4 oz. log of fresh goat cheese, slice into medallions, optional
- Massage the greens with some of the vinaigrette, and you can let it sit while you prep the rest of the salad ingredients.
- Serve the greens on to four dishes, and arrange the rest of the ingredients on the bed of greens however you wish. A delightful presentation makes the dish that much more pleasurable to eat.
What are your favorite sweet and savory salad recipes?
Katharina Knoll, a Manhattan-based food and art enthusiast has prepared a series of anti-inflammatory recipes celebrating simple, rustic foods. Enraptured by the intersection of health and nutrition, Kat is the founder and director of Behind Foods. Follow Kat on her blog, Katharina’s Food Adventures, and keep in touch through her Facebook fan page and Twitter