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Refreshing Mixed Berry Salad with Raspberry Vinaigrette

mixed berry salad

It's been a scorcher of a week here in Southern California. Who wants to turn on the oven during a heatwave? Summertime is no time to be cooking in a hot kitchen. When it's 100 degrees outside the last thing you want to do is eat hot food.

So if you're craving a salad to cool your body down this week, try this refreshing mixed berry salad with raspberry vinaigrette. No cooking required! 🙂

Refreshing Mixed Berry Salad with Raspberry Vinaigrette

Fresh seasonal berries and mint give this vibrant salad a refreshing burst of flavor. The additional of raspberries to the homemade vinaigrette lends some natural sweetness to this otherwise sugar-free dish.

Serve as a light breakfast in warm weather when your appetite is small, and also stands in for supper in hot weather.

Note: Mixed fruits is an Ayurvedic home remedy for sluggish bowels. If you have this problem, try a fruit salad for dinner to get you going tomorrow.

Refreshing Mixed Berry Salad with Raspberry Vinaigrette

Refreshing Mixed Berry Salad with Raspberry Vinaigrette

Fresh seasonal berries and mint give this vibrant salad a refreshing burst of flavor. The addition of raspberries to the homemade vinaigrette lends some natural sweetness to this otherwise sugar-free dish
Calories 123 kcal

Ingredients
  

  • 1/4 cup Rice wine vinegar
  • 1/3 cup Fresh raspberries, washed
  • 2 tsp Fresh lemon juice
  • 1/2 cup Extra virgin olive oil
  • 1/2 tsp Sea salt
  • 1 head Romaine lettuce washed, stem removed, and chopped
  • 1/3 cup Fresh Strawberries washed, hulled, and sliced
  • 1 cup Fresh Blackberries, washed
  • 1/3 cup Sliced almonds, toasted

Instructions
 

  • Add vinegar, raspberries, lemon juice, and olive oil to a food processor and blend until smooth. Add salt and taste. Adjust other flavors to achieve the desired balance and set aside.
  • Add lettuce, mint, strawberries, blackberries, and toasted almonds to a large bowl and gently toss to combine.
  • Drizzle with raspberry vinaigrette and serve immediately on chilled salad plates

What do you think?

Written by Jackie Parker

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