There is nothing I crave more in the spring than a fresh green salad with fruit mixed in. The Martha’s Vineyard salad filled with romaine, berries, toasted coconut and walnuts is bursting with flavor and anything but boring.
I first had this salad at the Turning Point Restaurant where I grew up in New Jersey. It has been one of my favorites for as long as I could remember. I recreated their recipe using the purest of ingredients. The salad and dressing are gluten-free, soy-free and vegan making it suitable for anyone avoiding food sensitivities.
When choosing your produce try to shop local or organic. Berries and lettuce tend to have high levels of pesticides. I prefer to leave the chemicals out of my recipes.
This dish is super easy to make with easy to find ingredients. I didn’t include measurements for the salad toppings because you can add as much or as little as you like.
- romaine lettuce (rinse and chop)
- toasted coconut
- 1/4 cup walnut oil
- 1/4 cup balsamic vinegar
- 1/4 cup raspberries
- 1/4 teaspoon of sea salt
I use the Vitamix to blend almost everything including this dressing. Toss the walnut oil, balsamic vinegar, raspberries and sea salt into the Vitamix. Blend on low just enough to liquify the raspberries. Be careful not to over whip because the dressing can become too thick.
Eat as is or top with a protein. Now we eat!
Happy Spring peeps!