I love springtime in southern California! The jacaranda trees bloom creating an almost fairy tale-like wonderland…the landscape becomes saturated with color and our garden starts to burst with delectable flavors. It’s the end of May and as of right now we have fresh artichokes, blackberries, gooseberries, kale and yellow wax beans waiting to be turned into a culinary work of art. The best thing about fresh produce from one’s own garden is that you don’t have to do much to it. The flavors are already so rich that you just add a dash of salt, maybe some balsamic vinegar and you’re good to go! The recipe below is one such example. I had leftover meat from a rotisserie chicken and when I walked out into the garden for inspiration, I noticed that we had a good handful of ripe blackberries. Those two ingredients made a great starting point for a satisfying summer salad. Use the recipe below as a guide but try mixing it up by adding a second or third type of berry, incorporating nuts (pecans?) or adding a small spoonful of Dijon mustard to the vinegar to give it a kick. The possibilities are endless!
Blackberry Chicken Salad with Balsamic Drizzle
Fresh greens (I used a spring mix)
Good balsamic vinegar
Flaky sea salt
(you can add pepper to taste if you like)
That’s it! Super simple. Super yummy!