by Crystal Schlueter
Spring is officially here, and I am so tired of the heavy, rich foods of winter. I was recently in Zup’s and ran across a new line of jams, by Lakeside Gourmet. The blackberry jalapeño flavor particularly caught my attention, so I brought it home and had a taste test. The flavor reminded me of a fig jam with a subtle hint of heat and smokiness. I decided to use the jam in a salad dressing and based the other ingredients around flavors that would pair well with it.
I like to have a lot of different flavors and textures in my salads because it adds interest and feels more satisfying. This salad can be served as a side dish or as a light lunch. You can use regular balsamic vinegar if you can’t find the fig infused variety. Sartori also makes a balsamic cheese, so that it can be used in place of the merlot variety. The rind of this cheese is edible and has a lovely fruity flavor, so be sure to grate it into the salad.
Blackberry Avocado Spring Mixed Salad
Ingredients:
1/3 cup Lakeside Gourmet Blackberry and Jalapeño Pepper Jam
1/2 cup avocado oil
1/4 cup fig infused balsamic vinegar
1 teaspoon soy sauce
1/2 tablespoon tightly packed fresh mint, chopped
1/2 teaspoon gochugaru chili flakes or 1 pinch of crushed red pepper flakes
1/4 teaspoon pink Himalayan salt
1 (5 ounce) clamshell spring mix salad greens
1 (6 ounce) container fresh blackberries
2 mini cucumbers, thinly sliced
1/2 cup shredded Sartori Bellavitano merlot cheese (with rind)
1/2 cup frozen shelled edamame, thawed
1/4 of a medium red onion, sliced thinly
1/4 cup roasted salted pistachios
1 avocado, peeled and thinly sliced
Instructions:
In a blender, add the jam, oil, vinegar, soy sauce, mint, chili flakes, and salt. Blend until smooth. In a large bowl, toss together the salad greens with 1/4 cup of the dressing. Add the blackberries, cucumbers, cheese, edamame, red onion, and pistachios. Toss again until thoroughly mixed. Transfer the salad to a serving bowl or platter. Garnish with avocado slices. Serve remaining dressing on the side.
Yield: 4 servings.
