Raspberry Crunchy Salad with Almond Oil Vinaigrette

Ingredients for salad 

• 4 cups red/green leaf lettuce, washed, dried, and torn 
• 2 cups arugula leaves, washed and dried
• 1 cup mixed petite sprouts, organic
• ½ cup thinly shaved cucumbers (use a vegetable peeler)
• ½ cup fresh raspberries
• ⅓  cup of Raspberry-Almond Oil Vinaigrette

Must Watch on Youtube- 

Cold Pressed Sweet Almond Oil | for Hair & Skin |100% Pure

Ingredients for RASPBERRY-ALMOND OIL VINAIGRETTE 

• 2 tablespoons raspberry purée (see note)
• 1 tablespoon shallots, peeled, coarsely chopped
• 2 teaspoons garlic, peeled, coarsely chopped
• 3 tablespoons red wine vinegar
• ⅛ teaspoon sea salt
• 1 teaspoon pure cane sugar
• ¼ cup neutral oil such as sunflower (expeller pressed)
• 2 tablespoons almond oil

To Prepare Salad:

Layer lettuce, arugula and sprouts on a platter or a salad bowl.
Cut cucumber into 2 1/2 inch lengths and shave thinly (I used baby cucumber poppers.)
Add them to the salad followed by the raspberries.

Drizzle with 1/3 cup of Raspberry-Almond Oil Vinaigrette and gently toss.
Garnish with the Nut & Seed Crunch and serve.
(I used organic ingredients where available.)

Method: Make the Raspberry Purée.

In a 4 cup food processor (can use a blender) add the Raspberry Purée, shallots, garlic, red wine vinegar, sea salt and sugar. Let stand to macerate for 10 minutes.
Blend the ingredients until smooth; one minute. Measure the neutral oil. Slowly stream in to make an emulsified dressing. Add the almond oil, pulsing until emulsified.
Store the dressing in a sterile glass container in the refrigerator for up to 3 weeks.
Makes: 2/3 cups. Enough for 2 salads.

Note: Raspberry Purée Recipe:

Place a small fine sieve over a bowl to fit and press down on solids with a small spoon or rubber spatula. The purée will be in the bowl, discard seeds in a sieve.

Also Watch – Healthy Dry Fruits/Nuts/ and Seeds for Summer