Easy Mixed Berry Salad Recipe for summer!

By Tatyana's Everyday Food · 40 min

Ingredients

Instructions

1. Wash the berries and vegetables in cold water with about 1/3 to 1/2 cup white vinegar, then let the berries soak for a few minutes.
2. Rinse the berries in cool water and dry them on a towel covered with paper towels. Dry the cucumbers, avocado and mint the same way.
3. Squeeze 1 lemon to get about 2 tablespoons of juice. Whisk in the balsamic vinegar, honey and olive oil, then the salt, poppy seeds and optional lemon zest.
4. Fill a large bowl with the spring greens, then add the mint leaves. Stack, roll and slice the basil and scatter it over the top.
5. Thinly slice the cucumbers and scatter them over the greens. Fan out the avocado slices and place them on the salad.
6. Slice the strawberries and sprinkle them over the salad, alternating with the raspberries and blueberries.
7. Crumble the goat cheese or feta over the salad, then add the sliced almonds.
8. Whisk the dressing again and pour it over the salad just before serving.
9. For the optional chicken: whisk the mayonnaise, lemon juice, sea salt, black pepper, garlic powder, onion powder, smoked paprika, ground coriander, dill and parsley until smooth. Coat the chicken breasts and marinate covered for at least 1 hour or overnight.
10. Preheat the grill to 600°F (315°C) for at least 10 minutes. Grill the chicken with the lid closed for 4 to 5 minutes, turn and grill 4 to 5 minutes more.
11. Move the chicken to the second rack and cook indirectly until the internal temperature reaches 165°F (74°C), about 10 to 15 minutes. Rest for at least 5 to 7 minutes before slicing.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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