Ultimate Summer Salad
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A vibrant and refreshing salad bursting with fresh summer flavors, perfect for any occasion.
- Author: Emma Rossi
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
- 2 cups mixed greens (arugula, spinach, or spring mix)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, thinly sliced
- 1 avocado, diced
- ½ red onion, thinly sliced
- 1 cup fresh strawberries or peaches, sliced
- ½ cup crumbled feta or goat cheese
- ¼ cup toasted pecans or almonds
- ¼ cup fresh basil or mint leaves
- For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper, to taste
- In a large bowl, add the mixed greens as the base.
- Arrange the cherry tomatoes, cucumber, avocado, red onion, and fresh fruit evenly over the greens.
- Sprinkle crumbled feta cheese and toasted nuts across the top.
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar or lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
- Drizzle the dressing over the salad just before serving and toss gently to combine.
- Garnish with fresh basil or mint leaves. Serve immediately and enjoy the fresh, seasonal flavors.
Notes
- Feel free to substitute any of the fruits based on seasonal availability.
- This salad is best served fresh, but the dressing can be prepared in advance.
- For extra flavor, add grilled chicken or shrimp to make it a complete meal.
Nutrition
- Serving Size: 1 plate (based on 4 servings)
- Calories: 280 kcal
- Sugar: 7g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 20mg