Raspberries are my new obsession. All the berries are good, but fresh raspberries control me right now.
The other day I was out eating at a deli with my daughter and I ordered a salad that had berries in it. I was all over it, but I felt I could make some improvements at home. And I did. This salad shows off the best of summer.
Honestly, my daughter turned her nose up at this salad because she’s not a fan of berries in her salad. (She LOVES the dressing, though.) But she’s weird, so don’t listen to her. I solemnly promise that this salad will rock your world. Unless you don’t like berries in your salad. Then probably not. But you should open up your mind to the whole berries-in-your-salad-idea because they are sooooo good for you with all their antioxidants and vitamin C and stuff. Plus, the other things in the salad are just as important because they all bring something to it and it all just works. The walnuts add crunch and texture and are just crazy good thrown in. The creamy avocado is simply amazing with the berries and *hello* good, healthy fat from that. My guilty pleasure is the feta, but I just sprinkle a little bit, so it’s okay. But the dressing? The dressing I make in large quantities to last me for two weeks. I eat it *all* the time. It’s like perfect. Best dressing I have ever made. It’s not my recipe but you can find it right here.
–You could easily make this vegan by leaving out the feta. But I guess if your a non-honey eating vegan, you will need to change the dressing. I just don’t get what the big deal is about eating honey for some vegans? But anyway, you could adapt the dressing if you need to.
–Berries soak up a lot of water so don’t wash them until the last minute.
–No, I don’t measure anything. Just throw in however much you want of each thing.
–I don’t toast the walnuts because I wanted this to mostly be a raw salad, but you could if you want.
–The dressing is pretty amazing. I follow this recipe exactly but I use aged balsamic which really deepens the flavor. I have also used white balsamic and regular balsamic. Also, just like the recipe states, I don’t process it in a food processor or blender. (Tried that once and didn’t care for it.) I shake it up in a squeeze bottle and every time I use it, I shake it up again.
- (All ingredients organic if possible)
- Mixed greens
- Strawberries, hulled and sliced
- Sliced red onion
- Walnut halves, slightly broken
- Avocado, seeded and sliced
- Salt and pepper
- Honey Balsamic dressing (preferably homemade, link to my favorite recipe in my notes on post)
- Crumbled feta cheese
- For each serving, place a couple of handfuls of mixed greens in the bottom of a shallow bowl, plate, or cake or pie pan. (I like to use round 8 or 9-inch cake pans for my salads.) Sprinkle with raspberries, blueberries, strawberries, red onion, and walnuts. (Amounts are however much you want of each.) Place avocado slices on top and to the side. Salt and pepper those. Drizzle with honey-balsamic dressing. Lightly sprinkle with feta cheese.