My sweet husband gave me a little getaway to the Twin Cities the past two days. I visited a lifelong friend with absolutely no agenda. I can be a little too “go with the flow” when it comes to making plans. B would have been slightly stressed by the way I floated from one activity to the next, but, for me, it was perfectly relaxing. We ate Thai food, toured a brewery, drank lots of great coffee, and just wandered around talking. I laughed that during my one night in Minneapolis I did a very Duluth thing: sat on the ground under some trees and listened to Charlie Parr play music by candlelight. So Duluth. So my style. I’m very refreshed after that little journey.
The impending start of the school year reminds me to check my habits. I’m in vacation mode in the summer and some vacation habits are not sustainable ways to live throughout the rest of the year. For example, this week I will set my alarm for a much earlier hour than I have for the past few months. I’m also trying to make sure I am putting thought into what I eat and not just consuming whatever summery option is around me. I love a good salad recipe. I crave salad for meals, but they need to be hearty and filling. This recipe is really fresh and tastes like a full meal. I love the tahini dressing. I will definitely use it on other salads as well.
Blueberry Basil Salad
10 min, serves 4-5
10 c mixed greens, loosely packed
5 c chopped purple cabbage
1/3 c fresh basil leaves, chopped
1/4 c diced red onion
1 c walnuts
1 c blueberries
12 oz cooked chicken, chopped (I used 3 small chicken breasts)
1/4 c olive oil
4 t apple cider vinegar
1 T tahini
juice of 1 lemon
1 T maple syrup
1/4 t salt
1/4 t cracked black pepper
- In large bowl, mix greens, cabbage, red onion, and basil.
- In small jar, place all dressing ingredients and shake to combine. Pour the dressing over the greens mixture and toss until the veggies are evenly coated.
- Add walnuts, chicken, and blueberries and toss gently to combine.