Updated: Jun 3
Superfood Burst of Summer
By: Pam Smith, RDN
My Virtual Flavor Kitchen was filled this week with countless delicious and nutritious Summer Sensational Sides you can make in your own kitchen (Watch The Pam Smith Flavor Show Flavor Kitchen episode here).
This easy and nutritious Superfood Summer Caesar Salad subs creamy Greek yogurt and buttermilk for the traditional raw eggs, and mixes in nutrient-rich kale in addition to classic romaine. Fresh blackberries and Summer peaches are both a powerful antioxidant and sweet-tart pop of flavor and burst of Summer!
Want to get the flavors that make this meal magical? They’re all available at psflavor.com!
Blackberry and Peach Buttermilk Caesar Salad
Yields: 4 Servings
Buttermilk Caesar Dressing, recipe follows
2 ounces Rustic Wheat Croutons, recipe follows
4 cups shredded romaine hearts
4 cups shredded tender kale
1 pint blackberries
2 ripe peaches, diced
2 ounces shredded Parmesan, plus extra for garnish
Prepare Buttermilk Caesar Dressing and Rustic Wheat Croutons.
When ready to serve, toss shredded romaine, kale, blackberries and peaches (reserving a small amount of fruit to garnish), and Parmesan with enough Buttermilk Caesar dressing to coat. Sprinkle with croutons, reserved fruit, and additional Parmesan.
Rustic Wheat Croutons
4 slices multigrain seeded bread
1 tablespoon extra virgin olive oil
Slice multigrain bread into cubes. Toss with olive oil and seasoning. Spread into even layer on a baking sheet.
Bake at 375º F for 8 minutes until browned. Let cool and store in airtight container.
Buttermilk Caesar Dressing
2/3 cup quality shredded Parmesan cheese
1/2 cup fresh lemon juice
4 small fresh garlic cloves, minced
2 tablespoons Dijon mustard
2 tablespoons anchovy paste
1/2 cup buttermilk
2/3 cup plain 0% fat Greek yogurt
1/2 teaspoon P.S. Flavor!™ Creole Kitchen
1/4 cup extra virgin olive oil
In the bowl of a food processor or blender, add cheese, lemon juice, garlic cloves, mustard, and anchovy paste. Process for 1 minute.
Add the buttermilk, yogurt, and Creole Kitchen; pulse for another 30 seconds. Then, while processor is running, drizzle in the oil to emulsify. Chill until ready to use.