Spring is definetly here. The weather has finally decided to stay a bit warmer, the trees and flowers are booming, gardens are being planted, and my local co-op/farmers market is full of delicious spring produce.
I recently got some delicious tomato, onions, and blackberries because I have been waiting to try my take on a berry vinaigrette.
First I took about a cup full of blackberries and pureed in a food processor.
I added that to a medium sized bowl then added in half a tbsp of Carazuc Coconut Sugar
If you are the grilling type, go ahead and get your grill going. I took 3 small hearts of romaine and cut vertically in half. I washed and trimmed asparagus as well, covered both lettuce and asparagus in a little bit of the olive oil, sprinkled with Real Salt and pepper and set aside until ready for grilling.
I took two small chicken breasts, added the S&P, a little oil and headed to the grill.
The lettuce take just about 30 seconds to a minute depending on how hot your grill is.
Carefully pull it off and plate. While the asparagus and chicken are still cooking, about 10 more minutes, I sliced tomato, onion, and green onion and topped the romaine.
When everything finished grilling, I added the chicken and asparagus to the salad, topped with a tablespoon of spicy seeds and a few tablespoons of the vinaigrette.
And just to make the first grilled meal of the spring special- eaten by candlelight :)
Photos don’t do this salad any justice. The grilled flavor is outstanding on the romaine and the slight sweetness of the berry dressing compliments the savory mix so well. If you don’t like grilling, you can prepare the chicken and asparagus any way you’d like and top fresh greens rather than grilled.
I hope you enjoy this as much as I did! Luckily I had a good amount of the dressing left over for the rest of the week!
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