Things have been busy here in the Spring household lately. Our youngest son turns one tomorrow (gah! WHERE did my last year go?), I've been working on coding the app update that adds our new blogger Amy Densmore of Paleo Cupboard into the app, and I've been knee-deep in recipe development for both this blog and the app. Oh, and did I mention still working my full-time job and being a parent of two? haha. Not that this is a sob story by any means, I completely love doing this so it's not a bother at all. Especially when amazing bloggers like Elana Amsterdam give you glowing reviews and you hear how people are excited to learn of and use the app. Makes all those really long evenings last winter coding my time away worth it for sure.
And even though I'm relatively new at this blogging thing, you readers have embraced me with open arms and I really appreciate the support I've gotten from everyone. The whole grain-free community is just such a wonderful, encouraging group right now and that makes me so happy. I could only imagine trying to live this lifestyle without the motivation I get from fellow bloggers and readers/followers. Many of you are far worse off than me healthwise and yet are putting huge smiles on your faces as you continue on your path to healing. You are my heroes and so inspirational. If at any time you waver just remember that we are all behind you and cheering you on and together we will all be so much better off for it.
One of the new recipes that I have worked on recently was this Blackberry Mango Salad. I got the original idea from a salad I saw in Martha Stewart Living, but it was more of a mozzarella cheese/caprese salad than a salad salad. (Does that make sense? It does in my head)
I like this combination of flavors because the bitterness of the radicchio plays off of the sweetness of the mango, and the tangy-ness of the blackberries and dressing tie it all together. We poached duck eggs to go on top but you could certainly use chicken eggs if you'd rather.
Blackberry Mango Salad
Prep time: 15 min Total time: 20 min
For the salad:
1 Mango, sliced thickly
6 oz (170 g) Blackberries
1/2 Red Onion, sliced thinly
1 head Radicchio, washed and torn into small pieces
1 head Butter Lettuce, washed and torn into small pieces
8 Eggs (Duck or Chicken)
For the dressing:
1 tsp (5 mL) Honey
1/4 tsp (1.25 mL) Garam Masala
1 tbs (15 mL) White Wine Vinegar (you can use Red Wine Vinegar or ACV instead)
1/4 cup (60 mL) Olive Oil
1. Put a pan of water on the stove to boil for the poached eggs.
2. Arrange the radicchio and butter lettuce on your salad plates.
3. Place 1-2 slices of mango over the lettuce.
4. Scatter slices of the onion ad the blackberries around the plate.
5. Mix the honey, garam masala, and vinegar together in a small bowl. While whisking, slowly pour the olive oil into the mixture. Drizzle this over the salads.
6. Poach the eggs. If you need advice on how to do that, this tutorial offers 4 methods.
7. Carefully place the poached eggs on the top of the salads and serve.
Look at how orange that yolk is! Love summertime (pastured) eggs!