Triple Berry Salad with Macadamia Chevre and Raspberry Chia Dressing
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!
