Cherry season is here, and we’re busy celebrating like it’s nobody’s business. And by celebrating, I mean eating our weight in cherries! This delicious fruit defines Okanagan living for me, and always has.
Cherries arrived earlier than usual this year due to the incredible hot weather, and farmers have been busy as bees harvesting these sweet gems and bringing them to market for us to devour. Of course, more cherries means more cherry recipes, and I’m not stopping at a simple cherry pie. I’ve partnered with BC Tree Fruits to bring you a couple of cherry recipes (like my Chocolate Cherry Amaretto Creamsicles, as healthy as a creamsicle gets and SO quick and yummy!) that are less conventional.
This simple salad, loaded with kale, almonds and cherries is packed with nutrition, including fibre, potassium and vitamin C and E. You can add a filet of grilled salmon, chicken or tofu to the salad if you wish to make it a heartier meal. The honey lime vinaigrette really compliments the cherries and almonds: you may not need to use all of the dressing, so add as much as you like!
- 5 c. lightly packed washed and torn kale
- 1 ½ c. BC Tree Fruits cherries, cut in half and pitted
- ½ c. sliced almonds, lightly toasted
- 2/3 c. feta cheese, crumbled
- juice of 2 limes (approximately ¼ c.)
- 1 Tbsp. Dijon mustard
- 2 Tbsp. honey
- 1 Tbsp. white wine vinegar
- 1 clove garlic, crushed
- ½ c. vegetable oil (ie: canola oil)
- Mix all of the salad ingredients together in a large bowl.
- In a mason jar or large cup, combine the lime juice, Dijon mustard, honey, vinegar and garlic clove. Whisk together. Slowly add the vegetable oil while whisking (I use an Aerolatte for this, it makes perfectly emulsified salad dressings every time!).
- Drizzle the dressing over the salad (you may not use it all depending on your taste) and serve.