BLACKBERRY + MANGO LEMON POPPY SEED FRUIT SALAD WITH EARL GREY WHIPPED COCONUT CREAM

Prep time: 10 minutes Serves: 4 – 6 people

Fruit Salad Ingredients:

• 4 super juicy ripe mangoes
• 1 cup of blackberries
• 1/4 teaspoon poppy seeds
• 1 teaspoon local honey or maple syrup
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon lemon zest + more for garnish

Serves: 4  What You’ll Need:

•  2 large fresh beets, scrubbed and peeled
• ½ medium red onion, thinly sliced
• 2 heads fresh kale, very finely chopped
• 2 large carrots
• 4 Tbsp. walnut halves, chopped
• 1½ Tbsp. fresh tarragon, finely chopped
• 2½ Tbsp. balsamic vinegar
• 1½ Tbsp. fresh lemon juice
• 2 Tbsp. olive oil
• sea salt and pepper, to taste
• ¼ tsp. fresh lemon zest

What you’ll need:

• 2 Large Cucumbers – Halved Lengthwise and Sliced
• 1 Avocado – Peeled, Pitted, and Cubed
• ½ Cup Raw Cashews
• ½ Cup Kalamata Olives
• ½ Cup Sun-Dried Tomatoes
• 1 ½ oz. Red Onion – Rough Chopped
• ½ Cup Feta Cheese – Crumbled
• 4 oz. Peppered Salami – Cut into strips

Ingredients

• 7 ounces Lacinato kale
• 1/2 small carrot) carrots, shredded
• 1/4 cup raisins
• 1/4 cup mayo (Spectrum Brand or Make your own!)
• 1 tablespoon lemon juice
• 1/4 teaspoon caraway seeds
• 1/4 teaspoon salt

Makes about 5 cups

• 1 cup dry pearl barley, or cauliflower rice if you’re grain-free
• 4 medium beets, tops removed
• 1/2 large red onion (about 1 cup), minced and soaked in cold water for 1/2 hour
• 1/2 block of raw feta (may sub other RAW cheese), cut into small squares or crumbled
• 4-5 scallions, sliced into fine rounds
• 1 1/2 Tablespoons lemon juice
• 1 Tablespoon Extra-Virgin Olive Oil
• salt and pepper to taste
• extra sliced scallions for garnish