Description
A vibrant and refreshing mixed berry salad featuring strawberries, blueberries, raspberries, and creamy avocado, tossed with fresh herbs and a zesty dressing.
Ingredients
Scale
- 8 to 10 cups mixed spring greens (or arugula)
- 1 bundle fresh mint leaves and 10 to 12 basil leaves
- 4 medium Persian cucumbers
- 1 large avocado
- 1 1/2 cups sliced strawberries, blueberries, and 1 cup raspberries
- 1/3 cup goat cheese (or feta cheese)
- 1/4 cup sliced almonds
- 2 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 1 1/2 tbsp honey (or agave)
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt
- 2 tsp poppy seeds
- 2 large chicken breasts (optional)
- Juice from 1 lemon
- 1/3 cup mayonnaise
- 1 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/2 tsp EACH: garlic powder, onion powder, smoked paprika, ground coriander
- 1 tbsp EACH: chopped fresh dill; chopped parsley
Instructions
- Wash and dry the mixed greens and herbs thoroughly.
- Slice cucumbers, strawberries, and avocado neatly; keep one bowl for each type for easier assembly.
- Crumble the cheese and set aside.
- Combine lemon juice, balsamic vinegar, honey, and olive oil in a separate bowl.
- Add poppy seeds and season with salt; whisk until emulsified.
- Toss greens and herbs in a large mixing bowl.
- Add cucumbers, berries, and avocado; mix gently.
- Drizzle prepared dressing over the salad and toss gently to coat.
- Season chicken breasts (if using) with lemon juice, salt, pepper, and spices; grill until cooked through.
- Serve chicken atop the salad if desired.
Notes
For a more satisfying experience, chill the salad for 15-20 minutes before serving. You can prep individual ingredients in advance to maintain freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg