Description
A refreshing and vibrant Summer Berry Salad featuring mixed greens, fresh berries, toasted almonds, and a zesty lemon poppy seed dressing. This light and nutritious salad is perfect for warm weather meals or as a colorful side dish.
Ingredients
Salad
- Mixed salad greens (such as spinach, arugula, or mixed baby greens) – 4 cups
- Strawberries, sliced – 1 cup
- Blueberries – 1 cup
- Raspberries or blackberries – 1 cup
- Sliced almonds, toasted – 1/4 cup
- Crumbled feta cheese or goat cheese – 1/4 cup
- Fresh mint leaves (optional, for garnish) – a few leaves
Dressing
- Olive oil – 1/4 cup
- Freshly squeezed lemon juice – 2 tbsp
- Honey or maple syrup – 1 tbsp
- Dijon mustard – 1 tsp
- Poppy seeds – 1 tsp
Instructions
- Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, honey (or maple syrup), Dijon mustard, and poppy seeds until well combined. Set aside to let flavors meld.
- Combine salad ingredients: In a large salad bowl, add mixed salad greens, sliced strawberries, blueberries, raspberries or blackberries, and toasted sliced almonds. Toss gently to mix.
- Dress the salad: Drizzle the prepared lemon poppy seed dressing evenly over the salad. Gently toss the salad again to coat all ingredients with the dressing.
- Add cheese topping: Sprinkle crumbled feta cheese or goat cheese evenly over the top of the dressed salad for a creamy contrast.
- Garnish and serve: Add fresh mint leaves if desired for extra fragrance and color. Serve the salad immediately to enjoy its fresh flavors and crisp textures.
Notes
- Use fresh, ripe berries for the best flavor and texture.
- To toast almonds, place them in a dry skillet over medium heat, stirring frequently for 3-5 minutes until golden and fragrant.
- This salad is best served immediately to keep the greens crisp.
- For a vegan version, omit the cheese or use a plant-based cheese alternative.
- Adjust sweetness in the dressing by varying honey or maple syrup quantity to taste.
