It’s officially berry season and the uses are endless! Blackberries, blueberries, strawberries… I’m adding them to smoothies, yogurt and now salads. This salad is meant to be a simple and seamless addition to a classic summer spread. I’m all about using fresh ingredients you have on hand to throw together to create an elegant and nutritious dish.
White the blackberries add a hint of sweet and tart, the arugula adds what I call “spicy”. It has more of a kick than your traditional greens like romaine lettuce but I think that’s what makes them pair so great with berries. The white beans serve as your source or plant-based protein and happen to boast ample fiber which helps with digestion and regularity.
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Nutrition:
Blackberries: Blackberries are a good low-glycemic source of vitamin C, fiber and antioxidants.
White Beans: Beans are an excellent source of fiber and complex carbohydrates. High fiber foods digest steadily and blunt energy spikes and dips.
- 3 cups arugula
- 1 cup blackberries
- 1 cup white beans, cooked
- 1/4 cup pecans, sliced
- 1/4 cup extra virgin olive oil
- 1 tbsp balsamic vinegar
- Squeeze of lemon juice
- Whisk together dressing ingredients and set aside.
- In a large bowl toss arugula, white beans and pecans.
- Delicately sprinkle black berries into the salad.
- Toss salad with dressing and serve immediately.
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