Chef Jeanne Wi of Harvest created this recipe for Blueberry Fest in 2017.
Yield: Four Servings
Ingredients
Salad
1/2 cup blueberries
1/2 cup strawberries, sliced
4 cups baby kale
3 oranges, peeled and segmented
1/4 cup pomegranate seeds
2 cups shredded carrot
Mint Honey Dressing
150 ml olive oil
25 ml fresh orange juice
1 tbsp orange zest
1 tbsp honey
5 mint leaves, sliced
Salt to taste
Method
- Combine dressing ingredients and whisk to emulsify.
- Toss dressing with fruit, kale and carrots and serve.
