Mixed Berry Salad Recipe
pb, gf berries tossed in agave, lemon and basil
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Frequently paired with
The best thing to pair and share with MIXED BERRY SALAD
Ingredients
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Berry Salad
Method
Berry Salad
Prepare berries
Wash all berries gently under cold running water. Drain in a colander and transfer to a large bowl. Hull and quarter the strawberries so pieces are similar in size to the other berries; leave raspberries and blackberries whole to preserve their shape.
Make dressing
In a small bowl or measuring cup, whisk together the agave syrup, fresh lemon juice, and lemon zest until the agave is dissolved. Add the optional extra-virgin olive oil if using and whisk briefly to emulsify. Season with a pinch of sea salt and a pinch of freshly ground black pepper to brighten flavors.
Add basil
Thinly slice (chiffonade) the basil leaves: stack, roll, and slice into thin ribbons. Add about two-thirds of the basil ribbons to the dressing and gently toss to infuse the dressing with basil flavor; reserve the remainder for garnish so the salad keeps fresh visual contrast.
Toss salad
Pour the dressing over the berries. Using a large spoon and a spatula, gently fold the berries with 6–8 turns until they are evenly coated — be careful with raspberries and blackberries to avoid crushing them. Taste and adjust: add an extra 1/2 tsp agave if you prefer sweeter, or another 1/2 tsp lemon juice for more brightness.
Rest and serve
Let the salad sit at room temperature for 5–10 minutes to allow flavors to meld, then transfer to a serving bowl or individual plates. Scatter the reserved basil ribbons on top as garnish and add a tiny additional pinch of sea salt and black pepper if desired. Serve immediately.