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Summer Berry Salad with Lemon-Poppyseed Vinaigrette

Summer Berry Salad

Recipe At-A-Glance

Summer Berry Salad
Summer Berry Salad

Recipe At-A-Glance

This light and fresh Summer Berry Salad is a great way to showcase the flavors of the season in a healthy lunch.

Vegetarian, Gluten-Free

Ready in 12 minutes

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!

Summer Berry Salad

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!

Summer Berry Salad

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.
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Summer Berry Salad with Lemon-Poppyseed Vinaigrette


  • Author: Cassie Johnston
  • Prep Time: 10 mins
  • Cook Time: 2 mins
  • Total Time: 12 minutes
  • Yield: 4 servings

Description

This light and fresh Summer Berry Salad is a great way to showcase the flavors of the season in a healthy lunch.


Ingredients

For the Salad

  • 1/4 cup sliced almonds
  • 1 head bib lettuce, cut into bite-sized pieces
  • 1/4 cup blueberries
  • 1/4 cup sliced strawberries
  • 1/2 small red onion, sliced
  • 1 ounce sharp cheddar, cut into matchsticks

For the Dressing

  • 1/4 cup olive oil
  • Juice and zest of one lemon
  • 2 tablespoons white wine vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon garlic powder
  • 2 teaspoons Dijon mustard
  • 1 teaspoon poppyseeds
  • Salt and pepper, to taste

Instructions

  1. Place the almonds in a small skillet over medium high heat. Toast until just slightly brown and fragrant, about two minutes. Remove from heat.
  2. Assemble the remaining salad ingredients in a bowl. Top with roasted almonds.
  3. Add the dressing ingredients into a jar or bottle with a tight-fitting lid, close and shake until well-combined. Drizzle on top of salad right before serving.

Notes

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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