This is the only way to eat when the weather is unbearably hot. Fresh, summer salads with seasonal ingredients are easy to prep and don’t heat up the kitchen. These raspberries and blueberries are fresh from my local farmer’s market and full of flavor. When they are added to spinach with a light lemony dressing they are the perfect lunch or dinner for any day of the week.
Want to meet the power players?
blueberries → anti-aging superstars
almonds → protein and fiber bombs
spinach → nutrient dense
raspberries → full of antioxidents
quinoa → a complete protein
How can a salad so full of goodness taste so good? Trust me, it does. You’ll want to try this one.
This was inspired by my old standby spinach, strawberry and feta salad. I made a few changes by adding two types of berries, quinoa and goat cheese. Feta would work just as well here. If you plan to make this ahead and pack it for a night at the pool, do not add the dressing and keep the berries separate until the last minute. The berries can get a bit mushy when mixed up.
The dressing is so easy and delicious you can double it and have dressing for other salads throughout the week. Store it in the fridge in a Mason jar and it should stay fresh for up to five days.
So go embrace these super ☀️hot days☀️ and enjoy the summer before it slips by us.
- 1 cup raspberries washed
- 1 cup blueberries washed
- 1 cup sliced almonds
- 2 cups cooked quinoa or rice, millet or similar grain
- 2 cups washed baby spinach
- 1/2 cup crumbled goat cheese or feta
- 2 tbsp honey
- 1 tsp dijon mustard
- 3 tbsp fresh lemon juice or lime
- zest of one lemon optional
- 1/2 cup olive oil
- salt and pepper to taste
Arrange all salad ingredients in a bowl.
Put all dressing ingredients in a small jar with a tight fitting lid and shake. Add salt and pepper to taste.
Pour over salad and serve immediately.
Hungry for more salads? Try this Eat Your Greens Quinoa Salad or this Black Rice With Peaches, Blueberries and Mint