Vibrant Summer Salad with Fruit for a Refreshing Twist
This summer salad is a colorful blend of fruits and greens, perfect for warm weather dining.
Equipment
- - Large bowl
Ingredients
For the Greens
- Mixed Spring Greens You can swap in arugula or romaine.
- Baby Spinach Kale can be used as an alternative.
For the Fruit
- Seedless Grapes Feel free to replace with seasonal berries.
- 6 Strawberries Tops removed, sliced.
- Mandarin Oranges Use fresh or canned.
For the Crunch
- ½ cup Chopped Walnuts Pecans or almonds are good alternatives.
- ½ Avocado Sliced. Omit for a lighter option.
For the Flavor
- ½ cup Gorgonzola Cheese Feta or goat cheese can be substituted.
- 1 Lemon Juice brings everything together.
- 1 tablespoon Olive Oil Avocado oil can be used as well.
- Coarse Kosher Salt
- Freshly Ground Black Pepper
Instructions
- In a large bowl, combine the mixed spring greens and baby spinach, tossing gently until they’re fully mixed.
- Sprinkle in the seedless grapes, sliced strawberries, mandarin oranges, walnuts, and gorgonzola cheese, tossing gently to combine.
- Divide the salad mixture onto two plates for a colorful presentation.
- Nestle the sliced avocado atop each salad.
- Drizzle fresh lemon juice over the salads to taste.
- Lightly drizzle olive oil over everything, and sprinkle with coarse kosher salt and freshly ground black pepper.
Notes
This recipe serves about two, but consider doubling it for gatherings. Add fresh herbs like basil or mint for an aromatic twist.