This is a refreshing, summery salad packed with all kinds of flavours. It’s quick and easy to make, can easily be used for dessert, and is also pretty healthy. I do not have measurements for the ingredients, so just trust your eyes for this one.
Equal parts of:
cherries, pitted and sliced in half
fennel bulb, sliced thinly
A generous sprinkle of:
pepitas (pumpkin seeds)
chocolate or carob chips
A couple tablespoons of HSH No Oil Balsamic Dressing (found at whole foods), or balsamic vinegar
Wash and dry all the vegetables and herbs except mint (if it’s relatively clean.) Combine all the fruit in a large mixing bowl, then add the herbs, then the remaining ingredients. Best consumed within three days.