August is prime time for blackberries, which are technically not berries, and a generic term that includes variety of different blackberries like boysenberries, marionberries and ollallieberries. Heartier than the hollow raspberry, also not really a berry, they are dense, seedy and can be both very sweet and tart. Their density and flavor allows them to work well in sweet and savory foods. They are native to many of the world’s continents, in particular the area of the Pacific Northwest of the United States.
The deep purple of blackberries is from anthocyanins, the antioxidant properties of which may be beneficial to everything from the lowering of cholesterol to brain health and cancer prevention. Beyond the antioxidants, a cup of blackberries provides 7.6 grams of fiber, almost a quarter of daily recommendations, and 50% of daily Vitamin C needs.
Enjoy blackberries in this refreshing salad for lunch or as a side.
Goat Cheese and Blackberry Salad
½ bag or box of washed Spring Mix lettuces
1 container of blackberries, rinsed and drained
2 tbsp goat cheese, broken into small pieces
2 tbsp slivered almonds
A handful of fresh mint leaves, washed
1 tbsp olive oil
Juice of 1 lemon
Combine all ingredients above olive oil in a salad bowl. Squeeze lemon juice on salad and drizzle on olive oil. Toss and serve.