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Summer Berry Salad Recipe - Fresh, Bright, and Easy

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Mixed berries: 1 cup strawberries (hulled and sliced), 1 cup blueberries, 1 cup raspberries, 1 cup blackberries
  • Greens: 5–6 cups baby spinach, spring mix, or arugula (or a mix)
  • Herbs: 2 tablespoons fresh mint, thinly sliced (plus more for garnish)
  • Cheese: 1/3 cup crumbled feta or goat cheese
  • Nuts: 1/3 cup toasted sliced almonds or chopped pistachios
  • Avocado (optional): 1 ripe avocado, diced
  • Dressing:
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice (or lemon)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • Optional: 1 teaspoon poppy seeds

Method
 

  1. Make the dressing: In a small jar, whisk or shake together olive oil, lime juice, honey, Dijon, salt, pepper, and poppy seeds if using. Taste and adjust sweetness or acidity.
  2. Prep the berries: Rinse gently and pat dry. Slice strawberries. Keep raspberries and blackberries whole to avoid mushiness.
  3. Toast the nuts: Warm a dry skillet over medium heat and toast almonds or pistachios for 2–3 minutes until fragrant. Let cool.
  4. Build the base: Add greens to a large bowl or platter. Sprinkle in mint for a fresh lift.
  5. Add the berries: Scatter strawberries, blueberries, raspberries, and blackberries evenly over the greens.
  6. Top with extras: Add crumbled feta or goat cheese, toasted nuts, and avocado if using.
  7. Dress and toss: Drizzle about half the dressing over the salad. Gently toss to coat without crushing the berries. Add more dressing as needed.
  8. Finish and serve: Taste, adjust salt and pepper, and garnish with extra mint. Serve right away.