Saturday, January 2, 2010

Apple Blueberry Salad with Fresh Basil and Ginger

Ok, so here's my first breakfast on the Eat to Live plan.  I used frozen blueberries, which turned the apples a magenta color...but that wouldn't happen if you use fresh ones:

For the salad I used:

1 Granny Smith apple
1 cup thawed wild blueberries
1 rib celery
a good handful of fresh basil

For the dressing I used:

1 tablespoon fresh lemon juice
1 teaspoon flax oil (which provides the daily req for Omega-3s)
freshly grated ginger
lemon zest

The salad was crunchy and satisfying. The lemon and ginger made it zingy.


  1. Rose,

    That salad is really pretty. I love the magenta color. What a great touch to add fresh basil. Not just yummy but fragrant and healthy.

    Sounds like something I will enjoy too. I may put my own twist on this as soon I get some fresh basil.

    talk to you soon,

  2. Thanks Alicia,

    I used the wild blueberries on your recommendation after reading that they contain more anti-oxidants than farmed ones.

    The salad was fragrant with the basil and ginger; I'd make it again.

  3. Yes, I agree - I'm a basil nut! I could see myself making this, too. Thanks for the recipe.


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