Very Berry Salad with Blood Orange Poppy Seed Dressing
The fresh sweet berries in this salad are complemented by robust and crunchy maple pecans along with the zesty zing of fresh red onions.
This soup is a perfect bonus to you and yours after a day at the u-pick strawberry patch. It is a creamy treat featuring a savory side of one of summer’s favorite fruits.
Ingredients
SERVINGS: 2 Serving(s)
- 1 bell or 5–6 small sweet peppers
- 2 large cloves garlic
- Spray oil to prepare roasting pan
- 1 avocado
- 1 pint strawberries
- 2 tablespoons chopped fresh basil
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ¼ cup chopped red onion
- Salt and pepper to taste
Preparation
Preheat oven to 400°F.
Halve, seed and de-stem the peppers and arrange them cut side down on the prepared baking sheet. Add the two unpeeled garlic cloves to the sheet and roast for 10–20 minutes until you have a light char.
Peel the peppers if desired and squeeze out roasted garlic cloves. Add these to a food processor along with the remaining ingredients. Pulse until smooth. (It will be slightly chunky unless you put it through a sieve, but in my opinion that wastes some goodness.)
Serve chilled with your choice of garnish: a swirl of plain yogurt with a slice of strawberry, chiffonade of basil with a drizzle of garlic oil, or chiffonade of basil and a spoonful of packaged fried onions.
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