Sometimes when the temperature hits 100º I long for a salad. Even history buffs like to take a break from antique cookbooks and dig into something crisp and delicious. On my England trip, one of the things I saw a lot was the combination of apples and blackberries. They go together beautifully. I have been making a blackberry apple pie for years and love the flavors together. But there will be no baking for me today, not in this weather.
Thanks to the wonders of science, we know that humans have been eating blackberries for at least 2500 years since there were blackberries in the stomach contents of the Iron Age “Haraldskaer Woman” found in a bog in Denmark in 1835 (and checked into with modern technology a few years ago). There’s your history!
Blackberries are a member of the Rubus genus, that is part of the Rosaceae family making it a relative of raspberries and roses… but you knew that, didn’t you? Although Oregon is the largest producer in the US, I got some local beauties in NYC this weekend. I just love them!
Since I had received a lovely selection of salad dressings from Girard’s, I decided to turn my fruit into a fruit salad to try one of the dressings. It was delicious.
The apple poppy seed dressing was a natural with the fruit. It is sweet with a subtle tang that went well with the salad and best of all it was ready in minutes.
What do you put together when you are sweltering? Let me know and I will give away 3 sets of these lovely dressings (Apple Poppyseed, Champagne, Balsamic and Peach Mimosa) to 3 lucky readers thanks to the nice folks at Girard’s. I will announce the winners next week and they will send you your prize!! How cool is that?
Apple Blackberry Avocado Salad For 2
½ an Apple, peeled, cored and sliced thinly
1 c Blackberries
½ Avocado, peeled, pitted and sliced
½ c Pistachios
1 Shallot, sliced thinly
4 c Arugula
½ Lemon, juiced
Girard’s Poppy seed Dressing to your taste.
Toss the apple and avocado with the lemon juice. Put the arugula in a bowl or plate. Arrange the avocado and apple slices and toss the blackberries, pistachios and shallot around the top.
Pour dressing over the top. Toss and serve!
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