Description
A refreshing and vibrant Summer Berry Salad featuring mixed greens, fresh berries, toasted almonds, and a zesty lemon poppy seed dressing, topped with creamy feta or goat cheese. Perfect for a light, nutritious meal or 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
- Toasted sliced almonds – 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
- Lemon juice, freshly squeezed – 2 tablespoons
- Honey or maple syrup – 1 tablespoon
- Dijon mustard – 1 teaspoon
- Poppy seeds – 1 teaspoon
Instructions
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), Dijon mustard, and poppy seeds until well combined. Set aside to let the flavors meld.
- Combine the salad ingredients: In a large salad bowl, add the mixed salad greens, sliced strawberries, blueberries, raspberries or blackberries, and toasted sliced almonds. Gently toss to mix the ingredients evenly.
- Add the dressing: Drizzle the prepared Lemon Poppy Seed Dressing over the salad mixture. Carefully toss the salad to coat all the ingredients with the dressing without bruising the delicate berries and greens.
- Top with cheese: Sprinkle the crumbled feta cheese or goat cheese evenly over the top of the dressed salad to add a creamy, tangy element.
- Garnish and serve: Optionally, garnish the salad with fresh mint leaves for an added burst of freshness. Serve immediately to enjoy the salad at its peak freshness and vibrant flavors.
Notes
- For a nuttier flavor, you can substitute sliced almonds with walnuts or pecans.
- Use fresh, ripe berries for the best taste and texture.
- To make it vegan, substitute honey with maple syrup and omit the cheese or use a plant-based cheese alternative.
- Toast the almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly golden.
- This salad is best served immediately but can be prepared an hour ahead and refrigerated; toss again before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
