Triple Berry Almond Spinach Salad
Get ready to shake up your summer cookout with this sweet, colorful and oh-so-sassy Triple Berry Almond Spinach Salad! It’s so easy to make and pairs perfectly with whatever you’re grilling. From seafood to steak to hot dogs, this uber healthy, antioxidant-rich side salad will kick your summer meal up a couple of notches.
Bursting with fresh summer berries, Triple Berry Almond Spinach Salad is perfect anytime of the year, but just can’t be beat during the summer months, when strawberries, blueberries and blackberries are at the peak of perfection.
Truly the perfect dish when it starts to get super hot outside. So easy too- tossing a few ingredients in a bowl and mixing a few ingredients for the dressing is all that’s required. This recipe will make 6 side salads, or feel free to serve it as 2-3 main meals. Brad and I like to add either grilled chicken or fish to the top and (almost) eat the whole thing between the two of us.
This salad is everything, but I strongly recommend taking the extra 2-3 minutes to whip up the citrusy dressing. It’s so good and combines so well with the sweet berries and creamy avocado. Of course, store-bought dressing will work, but this homemade version is lighter and all natural. You’ll never buy poppy seed dressing again!
I can’t wait for you guys to try this delicious, healthy, colorful berry spinach salad; just don’t forget the poppy seed dressing. This triple berry almond spinach salad is:
cool
refreshing
light and healthy
full of texture
jam packed with flavor and antioxidants
and bursting with sweet berry deliciousness!
If you get a chance to make it, be sure to tag me @kimscravings on Instagram, so I can check out your version!
Triple Berry Almond Spinach Salad
Ingredients
- 6 cups fresh baby spinach or whatever green leaf lettuce you prefer
- 1 cup sliced fresh organic strawberries, slice vertically down the center and then each half, in half horizontally
- 1/2 cup fresh organic blueberries
- 1/2 cup fresh organic blackberries, halved if they are really large
- 1 large avocado, diced
- 1/2 small red onion, finely sliced
- 1/4 cup chopped almonds, I used honey roasted, but feel free to use your favorite variety.
For the dressing:
- juice of one large lemon
- juice from one small lime
- 3 tablespoons maple syrup
- 1 tablespoon extra virgin olive oil
- 1 teaspoon poppy seeds
Instructions
- Toss all salad ingredients together in a large salad serving bowl.
- Whisk dressing ingredients together in a small bowl or jar.
- Top salad with dressing and gently toss to coat all leaves. Enjoy immediately. If making salad ahead of time, wait to pour dressing on until just before serving.
Notes
- Add in fresh organic raspberries if you're feeling a quadruple berry salad! Or feel free to substitute another berry with raspberries.
- Feel free to use a store bought dressing. Poppyseed, balsamic vinaigrette and/or Panera Bread's Fuji Apple Vinaigrette Dressing would all make tasty choices.
Did you make this recipe?
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I love all the colors and flavors in this salad!! It looks beautiful! 😀
I love eating colorful salads!! Thanks so much for your comment!
Gorgeous! I can’t wait to try this; pinning it for later. 🙂 (Found you on FoodGawker)
Thanks so much, Lee! You will definitely enjoy it. I made another salad today for lunch and it is seriously so perfect for summer. 🙂