Triple Berry Salad with Macadamia Chevre and Raspberry Chia Dressing

 
 
I was quite excited when I saw that berries were on sale last week!  You bet I bought some, and of course I had to make some yummy desserts with them, but that was not all I made.  I made a few delicious salads as well!  One of which I decided to share because it is so simple and so lovely.  Lately my boyfriend Eric and I have been making a lot of salads with fruit based chia seed dressings, lots of greens, fruits and/or veggies and nut chevre to top it off.  My favorite is this one, the triple berry salad.  It is delicious as it is here, or with beets added which is how we had it last night.

 

 
The sweet berries are perfect with the creamy chevre and it is heavenly (if you can call a salad that, which I believe you can)!  Try it out and I have a feeling you will love it as well!  Berries will be abundant soon, and it is the perfect time of year to take advantage of them in all sorts of ways, including savory dishes. 
 


Triple Berry Salad with Macadamia Chevre and Raspberry Chia Dressing Serves 4

Macadamia chevre:
2 cups macadamias, soaked for at least 4 hours and drained
1/4 cup lemon juice
1 tsp cider vinegar
1 tsp sea salt (or to taste)
2-3 Tbsp filtered water as needed

Dressing:
2 Tbsp chia seeds
6 Tbsp filtered water
1 1/2 cups organic raspberries
3 Tbsp cider vinegar
1 Tbsp raw coconut nectar
2 Tbsp olive oil
sea salt
1 1/2 cups organic raspberries
1 1/2 cups organic blueberries
1 1/2 cups strawberries, sliced

about 6 cups of mixed baby greens

 To make the chevre, combine all ingredients in the food processor and process until smooth, adding a Tbsp or two of water as needed to create a goat cheese like consistency (do not add too much or it will be too thin.).  Place the cheese in 2 layers of cheesecloth, fold it around the cheese and let sit in the fridge overnight.
To make the dressing, soak the chia seeds in the water until they soak all of it up (about 15 min).  Add them to a food processor, along with the 1 1/2 cups berries, vinegar, coconut nectar, olive oil, and sea salt to taste.  Process until smooth and well blended.  This dressing can be stored in the fridge for 2 weeks. 
To assemble the salad, place greens on four plates, top with the berries.  Then pull small pieces off the chevre and scatter them about the salad (you will most likely have extra chevre for another use).  Drizzle the dressing over the salads and serve!

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

4 Comments
  1. May 24, 2013 at 16:37
    Reply

    YUM! This salad looks YUM! Great idea. :)<br /><br />I send you a direct message on Twitter, in case you didn't know. :)

    • May 24, 2013 at 23:06
      Reply

      Thanks so much Miliany, and happy belated B-day :)! I did get your message, but I do not have a blogroll on my page.

  2. May 24, 2013 at 19:19
    Reply

    Ummm yes please! Beautiful salad :)<br /><br />Happy Blogging!<br /><a href="http://www.happyvalleychow.com/" rel="nofollow">Happy Valley Chow</a>

    • May 24, 2013 at 23:06
      Reply

      Thank you :)!

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