Description
This Big Beautiful Summer Salad recipe is the ultimate healthy, refreshing meal for hot days. Packed with vibrant vegetables, fruits, and a zesty dressing, it’s a perfect mix of flavor, crunch, and nutrition. Ideal for picnics, BBQs, or light lunches, this summer salad is gluten-free, vegetarian, and full of seasonal goodness.
Ingredients
4 cups mixed greens (arugula, spinach, romaine)
1 cup cherry tomatoes, halved
1 cucumber, sliced
1 yellow bell pepper, thinly sliced
1/2 red onion, thinly sliced
1 cup strawberries, sliced
1/2 cup blueberries
1 avocado, diced
1/4 cup crumbled feta cheese (optional)
1/4 cup toasted almonds or sunflower seeds
For the Dressing:
1/4 cup olive oil
2 tbsp balsamic vinegar
1 tbsp honey or maple syrup
1 tsp Dijon mustard
Salt and pepper to taste
Instructions
In a large bowl, combine mixed greens, tomatoes, cucumber, bell pepper, red onion, strawberries, blueberries, avocado, and feta.
In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
Drizzle the dressing over the salad just before serving.
Toss gently to coat all ingredients evenly.
Sprinkle with toasted almonds or sunflower seeds before serving.
Notes
Make it vegan by omitting feta cheese or using a plant-based alternative.
Add grilled chicken or shrimp for a protein boost.
Best served fresh, but can be prepped 2 hours ahead without dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 9 g
- Sodium: 210 mg