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Summer Greens & Berries Salad with Wild Huckleberry Vinaigrette

Summer Greens & Berries Salad with Wild Huckleberry Vinaigrette

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degree-icon Easy
time-icon 20 Minutes
time-icon None
time-icon None
time-icon 4 Cups
time-icon ½ Cup
diet-icon Low-Carb
degree-icon Easy
time-icon 20 Minutes
oven-icon None
snow-icon None
plate-icon 4 Cups
dish-icon ½ Cup
diet-icon Low-Carb

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Huckleberry Vinaigrette
  • 1 cup Magical Olive Oil
  • 1 cup Wild Huckleberries
  • ½ cup Lemon Juice
  • ½ cup Honey Vinegar
  • 1 tablespoon Rice Wine Vinegar
  • ¼ cup Honey or Sugar
  • Sea Salt to taste
  • Freshly Cracked Black Pepper to taste
  • 2 ounces Mixed Garden Greens (pea vines, young arugula, young herbs etc.)
  • 1 cup Strawberries, cut in half
  • ½ cup Blueberries
  • ½ cup Wild Salmonberries or Raspberries
  • ¼ cup Wild Huckleberries
  • 1 teaspoon Local Bee Pollen
  • 2 tablespoons Toasted Sunflower Seeds
  • 1 tablespoon Dried Elderberries
  • 2 tablespoons Crumbled Goat Cheese
  • 10-12 miscellaneous Edible Flowers, small

How To

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Huckleberry Vinaigrette
  • Place all of the ingredients into the MagicalButter machine and secure the lid.
  • Set your temperature to NO HEAT, and then press the Blend button. Do this twice.
  • Once the cycle has finished, set aside.
  • Add the mixed garden greens to a bowl and toss in some of the huckleberry vinaigrette to coat.
  • Place dressed greens on your desired serving vessel. In the now empty greens bowl, toss the berries in the residual vinaigrette left in the bowl.
  • Mound the lacquered berries on top of the greens, then sprinkle the top of the salad with sunflower seeds, pollen, dry elderberries, and desired cheese crumbles.
  • Top with the edible flowers, serve, and enjoy!

Chef’s note

Recipe provided by Chef Sebastian Carosi

Instagram: @chef_sebastian_carosi