fruit + nut jam salad

Welcome to one of the easiest + most refreshing summer salads ever.  Sweet, crunchy, and juicy, with a little red onion zip.

fruit + nut jam salad >> edible perspective

I’m all about easy lately.  And fresh.  And cold.  And easy.  Did I already say that?

At the same time I hesitate to post such a simple recipe I also think this is probably what you want to see sometimes.  A quick lunch to pack for work or to munch on poolside. 

Speaking of pool, I need a hookup.  Preferably a friend with a pool in their backyard.  I promise I won’t use you just for your pool.  I’ll bring snacks + salad as a trade.  Maybe even dessert and this perfect summer drink.  Sound good?

fruit + nut jam salad >> edible perspective

Speaking of friends hooking it up, I’m still happily working my way through this strawberry rhubarb jam from my jam-master friend, Megan.

Curious as to why I’m talking about jam and salad?

fruit + nut jam salad >> edible perspective

It just so happens to be one of three ingredients in the dressing you see below.

JAM dressing!?  Indeed.

fruit + nut jam salad >> edible perspective

Print this!

Fruit + Nut Jam Salad

gluten-free, vegan // yields 2 large side salads

for the salad:

• 3 cups chopped lacinato kale
• 3 cups chopped baby spinach
• 1/3 cup chopped walnuts
• 10 sweet cherries, halved + pitted
• 2 handfuls of blueberries
• shaved red onion
• salt + pepper

for the dressing:

• 2-3 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 1 tablespoon all-fruit jam
• pinch of salt

1. Set out the tablespoon of jam first thing to help soften.
2. Mix kale + spinach together and portion between 2 bowls. 
3. Divide fruit + nuts and place on top along with the shaved onion, a pinch of salt, and pepper.
4. Place 2T lemon juice, olive oil, jam, and salt in a jar and shake [or whisk in a bowl] until completely combined.  There may be some small pieces of fruit/pulp in the dressing that don’t combine.  If there are large pieces of fruit in your jam try to leave those out.
5. Taste and add more lemon juice if desired. I used 3T.
6. Pour the dressing + serve.

notes: Be sure to use jam, not jelly.  Goat cheese would be an excellent addition if not vegan.

fruit + nut jam salad >> edible perspective

Now where can I find a pool?  I’ll be there at noon, lunch in hand.

Ashley

No-Bake Summer Berry Crisp ~ 3 ways

This no-bake, fruity-delicious dessert is the perfect compliment to yesterday's super simple pasta salad.

And because it's so easy I've made 3 different versions for you to choose from.  I whipped up all 3 of these in less than 10 minutes.  

No oven.  No fussing.  No hot, soggy fruit.

This topping is great on a wide variety of things beyond fresh fruit:

• oatmeal...errr...overnight oats -- it's way to hot for hot-oats!
• sprinkled in a peanut butter + jelly sandwich
• on ice cream or a thick smoothie
• banana soft serve
• yogurt!
• with coconut whipped cream + fruit

So what else is going on behind the food + photos?  You know, with life!

This summer has been out.of.control.insane.  In good ways, in great ways, in crazy ways, in stress-inducing ways, in a million different ways.  

One great thing:  I am absolutely obsessed with cycling.  I just can't get enough.  It's been this way for a couple of years now but even moreso this summer.  I have so much to learn + so much strength to gain, and I can't wait dive in further.  I naturally tend to more cardio in the summer months, mostly in the form of cycling + walking.  Although, I actually have gotten back in the pool lately after a 1 1/2yr hiatus.  Swimming is like a whole body meditative stretch.  Anyway...cycling!  Everything about it--the whole outside fresh air thing, wind in the face, the mind-clearing rush, sun on the back, muscle-hurting fun--it's just so so great.  A definite summer highlight.

Another great thing:  My friends.  I'm not really even sure how to describe these true gems in my life.  All I know is that I feel so lucky to be surrounded by them.  They made this girl feel extra-special-loved on her birthday last week.  One of my favorite days ever.

This whole being 30 thing isn't so bad.  Really.  If anything, it has made me reflect on the GOOD, be more thankful for the things I have, and stay positive for whatever it is that may come next in my life.  I get a little verklempt [choked up] thinking about it all!

So....

Back to dessert?

Print this!

No-Bake Summer Berry Crisp~ 3 ways!

gluten-free, vegan, [2] grain-free // serves 8-12

Coconut Almond Walnut Crisp -my favorite!

• 1/2 cup raw almonds
• 1/2 cup raw walnuts
• 1/2 cup unsweetened flaked coconut, or 1/3 cup unsweetened shredded coconut
• 2 tablespoons coconut sugar,sucanat or brown sugar
• 1 1/2 tablespoon unrefined coconut oil, softened
• 1 tablespoon brown rice syrup, or honey
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon cinnamon
• pinch of salt

1. Place almonds in a large food processor for about 20-30 seconds until you have a slightly coarse almond meal.  Be careful to not overprocess or it will start to form nut butter.
2. Add in all other ingredients and pulse until it starts to lightly stick together and is uniform in size.  About 12-20 pulses. 
3. Taste and add more coconut sugar if desired.
4. The mixture should be moist but not overly oily or dough-like and easily crumbled over the fruit.

Cinnamon Oat + Nut Crisp

• 5 medjool dates, pitted
• 1/2 cup gluten-free rolled oats
• 1/2 cup chopped walnuts
• 1 tablespoon pure maple syrup
• 1 tablespoon unrefined coconut oil, softened
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pure vanilla extract
• pinch of salt

1. Place the pitted dates in your food processor and turn on until chopped into small pieces.
2. Add in all other ingredients and pulse until the mixture starts to come together and is uniform in size.
3. The mixture should be moist but not overly oily or dough-like and easily crumbled over the fruit.

Ginger Cashew Crisp with Lemon

• 1/2 cup raw almonds
• 1/2 cup raw cashews
• 2 tablespoons coconut sugar, sucanat or brown sugar
• 1 tablespoon unrefined coconut oil, softened
• 1 tablespoon brown rice syrup, or honey
• 1-1 1/2 teaspoons ground ginger
• 1/2 teaspoon pure vanilla extract
• pinch of salt
• zest from 1-2 lemons, to top

1. Place almonds in a large food processor for about 20-30 seconds until you have a slightly coarse almond meal.  Be careful to not overprocess or it will start to form nut butter.
2. Add in all other ingredients and pulse until it starts to lightly stick together and is uniform in size.  About 12-20 pulses. 
3. Taste and add more coconut sugar if desired.
4. The mixture should be moist but not overly oily or dough-like and easily crumbled over the fruit.
5. Toss [or top] fruit with desired amount of lemon zest before topping with crisp then serve.

Fruit

• 6-8 cups summer fruit - strawberries/blueberries/raspberries/blackberries/cherries/peaches/nectarines

1. Rinse + lightly pat fruit to dry.  If using strawberries or stone fruits, slice into bite-sized pieces.
2. Place fruit in a baking dish [~7x11] or individual serving cups and top with desired crisp.
3. Assemble up to 1 hour before serving and refrigerate until ready to serve.

tips/substitutions: The texture of all 3 recipes should slightly hold together if pressed but also easily crumble over the fruit.  It should not be dry at all.  If for some reason it seems dry, pulse in 1/2 tablespoon softened coconut oil.

Sadly, I am out of ice cream.  Guess I'll be forced to whip up a batch tomorrow.  Oh, darn.

Ashley