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August 1, 2019

Summer Greens and Berries

by Anne Paddock

Eating light in the summertime is as easy as tossing a salad together with fresh seasonal produce. Fill a large bowl with assorted greens (the darker the better) and then add a handful of blackberries, blueberries, and sliced strawberries along with a chopped avocado and sliced almonds for an added crunch. Drizzle some balsamic vinaigrette or your favorite dressing over the top, toss and serve. Lunch never tasted so good!

Summer Greens and Berries  (serves 4 large servings or 6-8 small servings)


  • 2  5-ounce containers (or 1 10-ounce) container of mixed baby greens (I use Organic Girl Baby Spring Mix – a blend of 14 greens:  green romaine, red romaine, tango, spinach, green oak leaf, red oak leaf, red chard , green chard, lolla rosa, arugula, mizuna, tatsoi, greenleaf and redleaf.
  • 1/2 pint blackberries
  • 1 pint strawberries, sliced
  • 1/2 pint blueberries
  • 1 Haas avocado, chopped
  • 1/4 cup sliced almonds (I use Our Daily Eats Salad Essentials: almonds seasoned with maple syrup, cayenne and sea salt).*


Place the greens in a large salad bowl.

Add the berries, avocado, and sliced almonds. Toss.

Add your favorite dressing and serve.

*Our Daily Eats Salad Essentials can be purchased at their on-line store:

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