Red White and Blue

HERE WE ARE again in July. This is my 3rd recipe greeting card celebrating July 4th. Every year I say I'm serving my recipe on a lily, and I even have Scooter (my computer) notify me when the lilies will be in bloom. Yay! I did it.

THIS WAS FUN putting together. Anything red, white or blue. This is National Blueberry Month so I designed my recipe around that. I wanted all raw, crunchy, cold textures, and then tried many dressings. The coconut lemon was just right – and it didn't change the colors, which needed to stay bright and clear for the photo.

SIMPLE to make, throw a jar of it in your picnic basket, or serve on a lily for a festive lunch with the canasta girls.

Blueberry Bell Pepper Salad

3 T. coconut oil, warmed to liquid
2 T. sugar
2 T. lemon juice
1/2 teaspoon sea salt

1 cup jicama, cut into matchsticks
1/2 cup red bell pepper, chopped coarse
1 cup cauliflower, broken into small pieces
1/4 cup macadamia nuts, chopped
1- 2 cups watermelon, cut up
1 cup blueberries


1.Mix first 4 ingredients for dressing. Set aside.
2. Place all other ingredients in a bowl.
3. Pour in dressing.

I served the salad on a bed of lettuce and lily petals. Use only
home-grown lilies that are free of pesticides.