Spring Berry and Almond Salad with Lemon Vinaigrette
A colorful and nutritious salad featuring tender spring greens, sweet berries, crunchy almonds, and a tangy lemon dressing, perfect for a light spring lunch. This mediterranean-inspired salads ready in about 15 minutes pairs Mixed spring greens, Fresh strawberries, Fresh blueberries into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups Mixed spring greens
- 1/2 cup Fresh strawberries
- 1/2 cup Fresh blueberries
- 1/4 cup Almonds
- 1 Lemon
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Honey
- 1/2 teaspoon Dijon mustard
Instructions
- Step 1: In a small bowl, whisk juice and zest of 1 lemon, 2 tablespoons extra virgin olive oil, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and a pinch of black pepper until emulsified.
- Step 2: In a large bowl, combine 4 cups mixed spring greens, 1/2 cup sliced strawberries, and 1/2 cup blueberries. Drizzle with 3/4 of the dressing and toss gently until greens are evenly coated without bruising the berries.
- Step 3: Divide salad among plates, top with 1/4 cup slivered almonds, and drizzle with remaining dressing just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Berry and Almond Salad with Lemon Vinaigrette take to make?
Total time is about 15 minutes (10 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spring Berry and Almond Salad with Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed spring greens from drying out.
Can I substitute ingredients in Spring Berry and Almond Salad with Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spring Berry and Almond Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spring Berry and Almond Salad with Lemon Vinaigrette?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
