greens & berries salad with kombucha vinaigrette

I am the queen of piling on; of creating dishes bursting with both flavor and ingredients; because sometimes I do think more is more, but also because my over-enthusiasm for life and food and flavor can get the best of me. But there is something so liberating about the act of stripping back; of looking at the mess of ingredients (or to-do’s, or worries, or complicated work processes), and clearly seeing certain elements as peripheral, unnecessary to a successful and delicious outcome. It takes confidence, conviction, and restraint, but there is clarity to be found in the simplicity. 

Healthade’s Original flavor kombucha is an example of just that. Using only four ingredients, the original flavor allows the fermentation process itself to fully shine, for a flavor that is purely refreshing, and unapologetically straightforward.

This simplicity in flavor also lends itself well when used a neutral base for this unfussy, easy vinaigrette, allowing the classic flavor combination of greens, berries, and goat cheese to mingle in perfect harmony. It’s the perfect light lunch or dinner side as the springtime days get warmer, and I begin to crave all the cold, crisp, acidic, crunchy things.

For the vinaigrette:
• 1/4 cup good-quality olive oil
• 1/4 cup + 3 tbsp. Health-ade Original flavor kombucha
• 1 tbsp. lemon juice
• 1 tsp kosher salt
• 1-2 tbsp fresh herbs (mint, chives, and tarragon are all wonderful here)
• cracked pepper, to taste

For the salad:
• Spinach or other greens of choice
• Fresh berries (strawberries and blueberries are my faves)
• Goat cheese, crumbled into bits
• Candied pecans, pepitas, or other nut/seed of choice

In a small mason jar, add all vinaigrette components. Securely close the lid and shake gently, until dressing it fully emulsified. Alternatively you can combine the ingredients in a medium-sized bowl and whisk until combined.

Load up a plate or bowl with salad ingredients, then drizzle as much dressing over as you’d like. Toss gently, season with additional salt and pepper, and devour. Store leftover dressing in the refrigerator, shaking before each use for 2-4 days.