Last night I dreamt I was making a salad…and I was tossing all night! 😂

All jokes aside, I’m blaming my recent lack of sleep on the increased cosmic energy flowing between the physical and spiritual realms. The alignment of the new moon in Leo and the Lion’s Portal gives us no better time to manifest, set intentions, and connect with our Higher Self.

Here’s one of mine: Dedicate more time to my passions of food and the content I share with you all, which starts today.

The lack of sleep has got me a little drowsy, but I’ll never get tired of berry salads. And of all berries, BLACKBERRIES!? Dreams do come true 😍

Blackberry Salad + Mint-Lime Vinaigrette

Prep Time 10

Total Time 10

Ingredients

For the Salad:

Arugula
Cucumbers (thinly sliced)
Blueberries
Blackberries
1/2 Avocado (sliced or cubed)
Hazelnuts
1/4 Cup Vegan Feta (cubed – brand linked below in notes!)

For the Mint-Lime Vinaigrette

1/3 Cup EVOO
2 Tbsp Lime juice
1 Tbsp Maple syrup
2 Tbsp Fresh Mint (finely chopped)
Salt & pepper to taste

Instructions

Start at the top of the ingredients list and work your way down – greens to toppings
Mix the dressing together and pour until every ingredient is coated

Notes

I intentionally don’t list many salad topping quantities. When you eat plants – not much measuring is required. If you’re hungrier, add more, even double if needed. If enjoying as a side salad, maybe add less.

This is the Vegan Feta I used 🙂

Course: Salad

Keyword: Plant-based, Vegan