EVERYDAY GARDEN SALAD WITH WILD BLUEBERRY DRESSING

This is less of a strict recipe and more of a really good starting place. Use lettuce from your garden, your favourite grower or somewhere wonderful like Summer Street Industries. Add Go West Homestead pea shoots or whichever microgreens are fresh and available, then finish it with seeds, cheese and our Wild Blueberry Dressing.

For the cheese, you can keep it wonderfully simple with ready-made Knoydart Farm cheese curds, or use homemade ricotta or feta. Fresh ricotta is especially lovely here. Add it in small spoonfuls at the end so those creamy little pockets stay intact among the greens.

Serves 4 as a side salad or 2 as a light meal

INGREDIENTS

6 cups lettuce or mixed garden greens
1 cup Go West pea shoots or your favourite microgreens
½ English cucumber, sliced
1 cup cherry tomatoes, halved, or one large tomato, chopped
¼ small red onion, thinly sliced, optional
½ cup Knoydart Farm cheese curds, homemade ricotta or feta
¼ cup sunflower seeds, pumpkin seeds or a mixture
⅓ cup Nourishing Circles Wild Blueberry Dressing, plus more as needed
Freshly ground black pepper, optional

INSTRUCTIONS

Remove the Wild Blueberry Dressing from the refrigerator at least 15 minutes before serving. Leave the sealed bottle on the counter so the dressing can gently warm toward room temperature and the oil can loosen. Do not microwave or heat the dressing.

After 15 minutes, shake the bottle vigorously for 15 to 20 seconds, until the dressing is completely blended and smooth. If it still looks separated, let it sit for another few minutes and shake it again before pouring.

Add the lettuce, pea shoots or microgreens, cucumber, tomatoes and red onion to a large bowl.

Pour about half of the dressing over the greens and toss gently. Add more dressing a little at a time until the salad is lightly and evenly coated. You may not need the entire ⅓ cup.

Scatter the cheese curds or feta over the salad. If using homemade ricotta, add small spoonfuls across the top after tossing so the ricotta remains creamy and visible.

Finish with the seeds and a little freshly ground black pepper, if using. Serve immediately.

MAKE IT YOUR OWN

The best salad is usually made from what is already growing nearby. Use spinach, arugula, pea shoots, garden lettuce or whatever your favourite grower has available.

Choose ready-made local cheese curds when you need something quick, or use the salad as an excuse to try making your own ricotta or feta. Add sliced apple or pear, leftover chicken, roasted vegetables or a boiled egg if you would like to turn it into a full meal.