Summer Berry Salad

Join us for an interactive, hands-on workshop that reconnects participants to the earth through the lens of Indigenous food sovereignty.
About this Event

We cannot guarantee the kitchen space or prepared food is allergen-free.

Note: This is a registered program with limited space. If you are registered and haven't arrived within 5 minutes of start time, we may offer your spot to someone else. Thank you for your understanding.

True food security comes from honoring our interdependent relationship with the land, plants, and water.

In this session, we will explore traditional ecological knowledge, understand how to reclaim our food systems, and learn how to craft nourishing, culturally resonant meals from fresh, local ingredients.

This hands-on workshop teaches you how to assemble a vibrant summer salad featuring fresh strawberries, toasted walnuts, and crisp living greens.

You will master the art of emulsifying a sweet-and-tangy homemade dressing using raw honey, apple cider vinegar, and crunchy poppyseeds to perfectly elevate your seasonal produce.

What to Expect:

• Hands-On Creation: Learn proper knife skills to slice strawberries and crush walnuts.
• Mastering the Emulsion: Discover the ideal ratios of extra virgin olive oil, apple cider vinegar, and local honey for a perfectly balanced vinaigrette.
• Living Greens Care: Tips on properly washing, storing, and tearing fragile living greens so they stay crisp and never wilt before serving.

What You Will Make:

• A gorgeous, seasonal Strawberry and Walnut Living Greens Salad.
• A from-scratch ACV Honey Poppyseed Dressing.

Take-Home Items:

• A recipe card to recreate the dish at home.
• Your own jar of freshly mixed poppyseed dressing.