Thank you for filling out my Weeknight Simple poll! The recipe that won from the June batch, edging out a slim victory over the Black Bean and Roasted Zucchini Nourish Bowl, is this sparkling berry salad. So here it is.
PS: For those that signed up to my newsletter this past week, I launched a recipe membership with 5 protein-packed, gut-healthy recipes/month for paid subscribers. See a preview of the May plan here and June plan here. The brand new Weeknight Simple Index also has the full list of recipes since January. You can sign up for a 30 day free trial here.
Free subscribers get to choose which recipe they want to be sent out in my second monthly newsletter by taking a poll.
In other news, my cookbook just won an award! If you can’t tell, I’m prettay, prettay, stoked!
½ cup dry roasted unsalted almonds[56g] , roughly chopped
Directions:
Step 1. Soak the diced shallow in warm water for a few minutes as you prep the rest of the salad, this will reduce their pungency.
Step 2. Cover the edamame with water in a bowl, add 1/2 tsp salt and microwave for 3-4 minutes. Drain.
Step 3. Add all ingredients to a large salad bowl, except the berries and goat cheese. Add the dressing (gradually, tasting in between) and toss. Crumble the goat cheese into the salad and toss gently.
Step 4. Just before serving, add the berries, almonds and serve.
Cooking Notes:
For lunch prep, layer the dressing at the bottom, then all the ingredients (goat cheese on top) except berries and almonds, which you can add on top or in a separate container.
Thank you, Sheryl for restacking my post! I hope you get to try the salad