The other day I had some left over blackberries (from my attempt at making berry smoothie popsicles) and so I decided to venture out of my comfort zone of baking and cooking to a more simplified yet tasty dish. In this delicious salad I added some vegan store bought “nuggets” (not pictured), but the star of the salad was the blackberry vinaigrette! So easy to make and it added a pleasant healthy punch to an already good for you dish!
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Here’s the recipe: Serves 2-3
3/4 Cup Blackberries 2 Tbsp Grape seed or Olive Oil 1 Tsp Rosemay 1/2 Tsp Cayenne pepper 1/2 Tsp Pink Himalayan Sea salt 2 Tbsp Vinegar
Directions -Use mortar & pestle to muddle blackberries -Add oil then vinegar -Sprinkle salt, rosemary & pepper
Mix & Enjoy
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