Description
A vibrant and refreshing summer salad that brings together the sweetness of fresh seasonal berries with a zesty, creamy lemon herb dressing. Perfect as a sophisticated side dish for brunch, picnics, or light dinners, this dish is as beautiful as it is delicious. With the crunch of toasted walnuts and the tang of crumbled feta, it offers a perfect balance of textures and flavors that will delight your guests. It is healthy, quick to assemble, and naturally vegetarian.
Ingredients
4 cups mixed baby greens or arugula
1 cup fresh strawberries, hulled and quartered
1/2 cup fresh blueberries
1/2 cup fresh blackberries
1/4 cup crumbled feta cheese
1/4 cup toasted walnuts
1/2 cup Greek yogurt (plain)
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp fresh parsley, finely chopped
1 tsp fresh chives, minced
1 tbsp honey or maple syrup
Salt and black pepper to taste
Instructions
Prepare the dressing by whisking the Greek yogurt, lemon juice, lemon zest, honey, parsley, and chives in a small bowl until smooth.
Season the dressing with salt and black pepper to taste.
Place the mixed greens in a large salad bowl to form the base.
Gently toss the strawberries, blueberries, and blackberries over the greens.
Sprinkle the toasted walnuts and crumbled feta cheese over the top of the fruit and greens.
Drizzle the creamy lemon herb dressing over the salad just before serving to maintain freshness.
Notes
Store the dressing in a separate airtight container for up to 3 days. Only dress the salad right before eating to prevent the greens from wilting. For a vegan option, swap the Greek yogurt for a coconut-based dairy-free alternative. If you lack walnuts, pecans or sunflower seeds are excellent substitutes. Add grilled chicken breast to make this a hearty main course.
- Prep Time: 10
- Category: Recipes
- Method: Mixing
- Cuisine: Contemporary
Nutrition
- Serving Size: 1.5 cups
- Calories: 165
- Sugar: 9g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg