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Being healthy comes so much easier to me when the weather is warm. Does it come easy to you? The food is always so fresh—I mean, really, does anyone crave potato soup and mac and cheese in June? And the sunshine and warmth are just the perfect recipe for being outside and doing stuff. No need to hit up the gym for me! I’m too busy talking walks, going on hikes, slinging compost, and carrying bales of straw.
Just as long as I keep my beer and cocktail consumption in check (which, admittedly skyrockets when I can sit outside and enjoy a G&J while watching the chickens), living a healthy life in the summer comes pretty naturally. It’s such an awesome feeling to not worry about “being healthy” because, in the summer, my life is healthy without even trying!
This summer berry salad is a perfect example. I’m not usually a big salad person, but when the lettuce is fresh and crisp from the garden and sweet, juicy fruits are ripe for the picking? How can I not put them into a beautiful, tasty salad? It’d be wrong not to!
This salad is a wonderful combination of sweet, savory, and tangy. I chose to use sharp cheddar cheese from my friends at Cabot (their Vermont Sharp? Insane.), but it would also be amazing with some really good crumbled feta or blue cheese sprinkled on top. And if you wanted to make the dish a little more substantial, some thinly-sliced grilled chicken would be a great addition!
Let’s talk for a sec about this dressing—oh my gosh, this dressing! It’s tart, savory, fresh and just the perfect way to balance out the sweetness of the berries and the nuttiness of the toasted almonds. This dressing would also make an amazing chicken or shrimp marinade, and I can’t wait to try it as the dressing on a fresh pasta salad (kinda like my friend Jenn’s Confetti Pasta Salad—so good!). Even if you don’t make the salad (which, um, you should), you should definitely try out this dressing. It comes together in a flash, so you have nothing to lose! Enjoy.
This light and fresh Summer Berry Salad is a great way to showcase the flavors of the season in a healthy lunch.
Don’t want to use sharp cheddar? Try feta, blue cheese or even going dairy-free.
To make this a more substantial salad, serve it up with some grilled chicken slices or sautéed shrimp.
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This salad looks delicious! And I die for the Cabot Seriously Sharp Cheddar, I won’t buy anything else!
How long will the dressing keep?
Pretty long—there isn’t really much in it that could go bad. I’d say a few weeks at least.
This looks like the perfect salad! I love adding fruit to salads, and this dressing!? Looks awesome :)
This looks awesome! If I wanted to turn this into a mason jar salad for on-the-go lunches, how would you suggest layering it? Or would you just throw it all in and put the dressing in a separate container?
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