Spring Herb and Berry Salad
This salad combines fresh herbs and juicy berries to create a vibrant, light dish characteristic of spring. It features a mix of greens, fragrant herbs, and a tangy vinaigrette, resulting in a crisp, colorful presentation with a refreshing flavor profile.
Equipment
- Mixing bowl
- Knife
- Cutting board
- Whisk
- Salad serving platter
Ingredients
- 2 cups mixed greens arugula, spinach, or lettuce
- 1/2 cup fresh herbs tarragon, sorrel, or other fragrant herbs, chopped finely
- 1 cup berries strawberries, blueberries, or raspberries, rinsed and halved if large
- 1/4 cup olive oil for the dressing
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon honey or maple syrup optional, for balance
- salt and pepper to taste Seasoning
Instructions
- Place the mixed greens in a large salad bowl, spreading them out evenly.
- Chop the fresh herbs finely and sprinkle them over the greens, distributing the aroma throughout.
- Add the rinsed and halved berries to the bowl, creating colorful spots throughout the salad.
- In a small bowl, whisk together the olive oil, lemon juice, honey (if using), and a pinch of salt and pepper until the dressing is emulsified and slightly frothy.
- Pour the dressing over the salad, starting from the center and working outward, then gently toss everything together until the greens and herbs are lightly coated.
- Transfer the tossed salad onto a serving platter or keep in the bowl for serving.
Notes
Use fresh, seasonal herbs and berries for the best flavor. Adjust the lemon and honey to suit your taste. This salad is best enjoyed immediately to keep the berries plump and the greens crisp.