Berry Season Salad & Strawberry Summer Sorbet

With the temperatures rising, it can be too hot to turn on your oven. That's why Ashley joined the team at MassAppeal to share her favorite no-cook recipes! Check out the clip here. 

Berry Season Salad
Ingredients:
10 oz. baby spinach, baby kale, or other tender salad greens
1 cup blueberries, washed
1 cup strawberries, raspberries, or blackberries, washed and sliced
½ cup goat cheese or feta cheese
1 cup nut or seeds of choice (I prefer pistachios or sesame seeds)
1 tbsp. fresh mint or basil
¼ cup olive oil or avocado oil
2 tbsp. white balsamic vinegar
1 tsp. maple syrup
Salt and pepper to taste
Optional: Add 1 cup of protein of choice or 1 cup quinoa
Instructions:
Add the greens to a large bowl, and top with the washed and sliced berries. Add feta cheese, nuts/seeds, and fresh mint or basil.
In a small bowl or jar add in the olive oil, white balsamic vinegar, maple syrup, salt, and pepper. Whisk together until fully combined.
Drizzle a small amount of the dressing around the outside of the bowl and toss with the salad ingredients.
Once the salad is coated with the dressing, serve it on its own or with your favorite protein!


Strawberry Summer Sorbet
Ingredients:
16 oz strawberries, hulled and chopped
1 13.5 oz can full fat coconut milk
¼ cup maple syrup, honey or agave
Pinch salt
Chocolate Sauce Topping:
¾ cup dark chocolate chips or chunks
2 tsp. coconut oil
Instructions:
In a blender add the strawberries, coconut milk, maple syrup, and pinch of salt until smooth. (Note: If you freeze the strawberries first you can enjoy the sorbet right away.)
Place the blended strawberry sorbet mixture in a freezer-safe container lined with parchment paper. I use a glass loaf pan. Freeze for 3 hours or overnight before serving.
To serve, let it warm up for 2 minutes and scoop into bowls. Top with chocolate sauce and other favorite toppings.
To make the chocolate sauce, mix the chocolate chips and the coconut oil in a heat-safe bowl. Microwave in 30-second intervals until the chocolate melts and becomes shiny. Stir after every interval. Pour in a squeeze bottle and drizzle over the sorbet before serving.