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Summer Season Picnic Salad with Blueberries & Vegan “Feta”
This summer season picnic salad with blueberries, corn and vegan “feta” design almond cheese is revitalizing, crowd-pleasing, and packed with goodness.
This post is sponsored by BC Blueberries.
Over in my neck of the woods, we’re type of racing to the goal to make it through today. My partner and I have actually both been going a little insane with our particular work recently, pulling and extending into brand-new areas all the while. Development is amazing, however complicating your presence by considering work all the time is not!
Once we press simply a couple more things off our plate, we’re golden. I have actually bookmarked a couple of nourishing dishes that I prepare to make at a really leisurely rate. I’m loading my beach bag with a lot of beverage and reading product for some bright days. And I’m back on that coffee train (so weak haha), so cold brew will ABOUND. Low essential summer season living with our pet in tow.
I believe everybody requires a crowd-pleasing potluck/beach picnic contribution when summer happens. I’m hoping I can fix that for a couple of individuals with this summer season picnic salad with blueberries. For me, making this type of meal normally suggests a grain salad with great deals of fresh veggies, herbs, a protein-packed aspect, a basic dressing, and a couple of parts that are interesting/unexpected. For this specific salad, I stir in a hearty quantity of juicy highbush blueberries (the huge ones) and some absolutely vegan, almond-based “feta” design cheese to tempt my individuals in. It’s a winner genuine!
We remain in peak strawberry season in Ontario today, and normally when that occurs, I begin yearning other berries right away. Fortunate for me, BC blueberries are entering into their stride real quickly (now up until August), and they’re dispersed all throughout Canada. I actually hope you attempt this dish with its salty, nutty, mouth-watering, sweet, and juicy aspects. If you ‘d like a bit more blueberry motivation, there’s plenty on the BC Blueberries site.
If you like this summer season picnic salad with blueberries, you may likewise enjoy my Shaved Zucchini Salad with Plum, Herbs & Almonds.
Summer Season Picnic Salad with Blueberries & Vegan “Feta”
This summer season picnic salad with blueberries, corn and vegan “feta” design almond cheese is revitalizing, crowd-pleasing, and packed with goodness.
Course Salad, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian
Servings: 6
Devices
- Mixer
Components
Vegan Feta
- 1 cup slivered almonds, soaked for a minimum of 1 hour
- 1/4 cup fresh lemon juice
- 3 tablespoons olive oil
- 1 teaspoon great sea salt
- 1/2 teaspoon mellow/light miso(* )1/3
- cup water, plus additional if required Dressing
2
- tablespoons apple cider vinegar 1
- tablespoon pure maple syrup 1
- teaspoon Dijon mustard 1/4
- cup(* )olive oil or grapeseed oil sea salt and ground black pepper, to taste Salad
- 1
cup
- uncooked/raw entire grain rice of your option 2 cobs of corn, husks got rid of
- 3-4 garlic scapes, difficult parts of the stem eliminated
- 1 ripe, however company, peach/nectarine, pitted and diced
- 1 cup
- blueberries 2 sprigs
- basil, leaves sliced (I utilized half purple basil and half Thai) 2 sprigs
- mint, leaves sliced Directions Make the feta. Drain pipes the almonds and move them to an upright mixer. Include the lemon juice, olive oil, miso, salt, and water to the mixer also. Whizz this mix on high up until totally smooth and velvety.
Scrape the almond cream mix into a little bowl and cover with cling wrap. Let the cream established in the fridge for a minimum of 2 hours.
- Preheat the oven to 225 degrees F. Line a baking sheet with parchment paper. Recover the almond cream and scrape it out onto the parchment-lined baking sheet. With a spatula, spread out the cream out into a circle, about a 1/2 inch thick. Move the tray into the oven and bake up until gently firm on the top, about 35 minutes. The colour will likewise appear a shade or 2 darker on the top. Transfer the baked “feta” to the fridge and let it establish while you prepare the remainder of the salad.
- Make the dressing. Integrate the apple cider vinegar, maple syrup, Dijon mustard, oil, salt, and pepper in a sealable container. Close the cover tight and shake intensely to integrate. Reserve.
- Prepare rice according to package instructions. Transfer warm rice to a big bowl and put half of the dressing over top. Toss to integrate.
- Heat a cast iron frying pan over medium high heat and location the corn cobs and garlic scapes in the pan. Prepare veggies, turning over regularly, up until charred on all sides and gently softened. Transfer veggies to a cutting board.
- Cut the kernels off of the corn cobs and cut the scapes into 1-inch pieces. Include corn and scapes to the bowl with the rice. Include the diced peach, blueberries, basil, mint, and staying dressing to the bowl, and toss to integrate. Examine the salad for flavoring at this moment and change if required.
- Recover the “feta” from the fridge. Utilizing a spoon, make little scoops of the “feta” for a fallen apart look. It ought to resemble the texture of goat cheese. Usage about half of the “feta” to top the salad.
- Serve summer season picnic salad right away or location in a sealed container to keep for approximately 5 days in the fridge.
- Notes
- Feta technique adjusted from The Vegetarian Times
If you can’t discover garlic scapes where you live today, do not hesitate to replace sliced green onions, very finely sliced shallots or perhaps a 1/2 cup of thin red onion pieces.
- Likewise, it goes without stating that if you consume dairy, simply utilize about 1/3 cup fallen apart feta cheese of option.
- * This post was developed in collaboration with
- BC Blueberries
All opinions/endorsements are my own. Thanks for supporting! Published in earthy, gluten complimentary, grill, improved sugar-free, salad, salty, side meal, sour, spring, summer season, sweet, vegan Program
21 remarks.
That vegan feta! So great:-RRB- Liking all the tastes and colors going on in this summer season salad, Laura! Wanting you both more minutes of ease and brightness! xo
Sarah|Well and Complete
Annie
xx Annie
http://www.somethingswellblog.com/
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Alexandra
Reply
Jessie|Kitschen Feline
Sherrie
Jessie Snyder
TUULIA
Cassie
robyn holland|sweetish.co
danielle|rooting the sun
Dana
Laura
It is naturally more on the velvety side sorta like soft goat cheese. I believe if you wished to attempt and get it more crumbly, longer baking and chilling time may be required. Or perhaps some sort of over night stress with several layers of cheese fabric might assist.
L
Reply
Dana
OMG, this salad, YESSSS!!!!!! I love how fresh and seasonal it is. The type of salad that motivates everybody around to consume much healthier!
Nik
Julia