End of Summer Salad

with KimKraut, Avocado, and Lemon Hummus

End of Summer Salad

House on the Hills
As summer is winding down (it’s even starting to cool down a bit here in the desert!) I’m squeezing in as many heaping salads as I can before the craving for warm foods sets in. I’m also loading up on berries, one of my favorite summer treats, and trying to pack in nutrient rich foods to carry my body through the seasonal changes. This salad features arugula microgreens, which have four to six times the amount of nutrients in full grown arugula leaves (source)! I love them for that, but also for the lightness they bring to the salad. I’m a fan. And of course blackberries are loaded with antioxidants and vitamins. Just one more reason to love those fat, juicy berries! As if we needed one. Hope you love!
Prep Time 10 minutes
Course Salad
Cuisine American
Servings 2


  • 3 1/2 cups microgreens Preferably peas or sunflowers
  • 1 cup blackberries ripe and sweet!
  • 2 tablespoons pine nuts
  • 1 ear red corn cut off the cob
  • 1/2 bunch white asparagus
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 clove of garlic pressed
  • 2 tablespoons chopped caper berries stems removed
  • 1 1/2 tablespoons of mint finely chopped
  • sea salt
  • black pepper


  • – Rinse and dry microgreens. Set aside.
    3 1/2 cups microgreens
  • – In a small mixing bowl combine olive oil, red wine vinegar, mint, garlic, chopped caper berries and a pinch of salt. Place in refrigerator until ready to serve.
    2 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 2 tablespoons chopped caper berries, 1 1/2 tablespoons of mint, sea salt, 1 clove of garlic
  • – Trim ends off of asparagus (I trimmed a good 1 1/2- 2 inches off of mine to get to the softest part). Lightly coat spears with olive oil and cook on medium heat over a grill pan or on your grill until seared to your preference. Sprinkle lightly with sea salt and pepper. Cut into 1/2 inch pieces.
    1/2 bunch white asparagus, 2 tablespoons extra virgin olive oil, sea salt, black pepper
  • – Assemble the salad by combining microgreens, corn, asparagus, blackberries and pine nuts in a large bowl. Add salad dressing (recipe makes enough for some leftovers, depending on preference). Toss well and serve immediately!
    3 1/2 cups microgreens, 1 cup blackberries, 2 tablespoons pine nuts, 1 ear red corn
Keyword Berries, salad, Summer