A fresh, light spring salad with happy bursts of blackberries!
I’ve been on a bit of a healthy eating kick the past couple weeks. I always try to eat healthy, but, for me, that usually just means homemade food. This allows me to avoid things like corn syrup, hydrogenated oils, and all sorts of other questionable ingredients. However, homemade food can still be full of refined sugars and refined grains. Those things are great for the occasional special treat, but I’m starting to move those treats to occasional and not twice or thrice daily.
So, new healthy, go-to dishes are what I’m looking for lately! I tossed together this salad on Monday for a light, tasty lunch. And — I’m pretty much all about this salad now. It’s fresh, fruity, and fantastic.
I used a spring mix with chard and kale, which gives the greens lots of variety and you lots of special, life-sustaining nutrients. The star of this salad is the fresh blackberries. Berries of all kinds are my favorite. I could eat them for every meal and dessert. So, if I can top a bunch of veggies with my favorite berries, that is the way to go! The supporting actors here are slivered almonds and parmesan. These pair perfectly with the greens and blackberries. They complement the entire salad. For extra flavor and crunch, try roasting your almonds first.
The dressing is a simple olive oil-based mixture with lemon juice, poppy seeds, and pepper. Mix it up, drizzle it on, and dig in!
- 3-4 cups of spring mix lettuce
- 1/4 cup slivered or sliced almonds
- 1 cup fresh blackberries
- 1/4 cup shaved parmesan
- For the dressing:
- 2 Tablespoons olive oil
- 1 teaspoon lemon juice
- 1 teaspoon poppy seeds
- 1/4 teaspoon ground pepper
- Roast your almonds at 350 degrees for 5-8 minutes, or until fragrant and golden brown. Set aside.
- Fill a large bowl with your spring mix. Top with your roasted almonds, blackberries, and parmesan.
- For the dressing, whisk together your olive oil, lemon juice, poppy seeds, and ground pepper. Drizzle over your salad as desired.