You will be making this blueberry summer green salad on repeat!
All it takes is 6 fresh ingredients to make this summer recipe plus a super simple dressing.
This salad recipe is truly summer in a bowl!
When I make a summer green salad I’m aiming for ingredients that are a bit crunchy, tangy, sweet and creamy. I want to take the taste buds on a true adventure!
Blueberries and basil are the perfect stars of this recipe, especially when they’re so fresh in the summertime. With every bite you get sweetness from the blueberries; crunchy almonds; tangy goat cheese; creamy avocado; and, freshness from the basil and greens.
How to make a blueberry summer green salad
Fresh Greens: The base of this salad calls for a fresh, crisp mix of spring greens but you could easily substitute with romaine lettuce or baby kale.
Blueberries: Gotta have fresh summer blueberries for that little bit of sweetness.
Avocado: Brings a little creaminess and colour to the salad.
Toasted Nuts: Toasted sliced or chopped almonds work lovely but you can absolutely substitute too with walnuts.
Cheese: Crumbled goat cheese pairs so perfectly with the fresh blueberries.
Fresh Basil: Fresh basil leaves add another level of flavour.
Honey Lemon Vinaigrette: This simple vinaigrette brings the whole blueberry summer salad together.
Blueberry Basil Summer Green Salad
- 8 cups spring greens or greens of your choice
- 1 cup fresh blueberries
- 1/2 cup packed fresh basil leaves, chopped or torn
- 2/3 cup toasted, sliced or chopped almonds
- 1/2 cup crumbled goat cheese
- 1 avocado, pit removed and sliced or chopped
Honey Lemon Vinaigrette
- juice and zest of one lemon
- 2 tbsp liquid honey
- 1/3 cup extra virgin olive oil
- pinch of salt and pepper
- Toast the sliced or chopped almonds in a small pan of medium-low heat until just golden brown, about 5 minutes. Set aside.
- Add all of the honey lemon vinaigrette ingredients to a small bowl or mason jar, either whisk the dressing or shake in the mason jar to combine. Set aside.
- To build the salad add the greens, blueberries, basil and almonds to a bowl. Toss the salad with half of the dressing, taste and add more if desired. Then top with crumbled goat cheese and sliced or chopped avocado.
- Try fresh, sliced strawberries instead of blueberries.
- If goat cheese isn't for you, try feta or parmesan cheese instead.
- Don't want to use almonds? Try toasted walnuts.
It’s easy and classic enough as a side dish with any summer lunch or dinner. Or, make this summer salad a full meal by adding a grilled chicken breast or another protein of your choice.
More fresh summer salad recipes to love from the blog:
Until the next cooking adventure,