Easy Mixed Berry Salad

Name: Easy Mixed Berry Salad
Total time: 40 min
Ingredients: 8–10 cups Cabbage; 1 Mint; 10–12 Basil; 4 Cucumber; 1 Avocado; 1 ½ cups Strawberry, sliced; 1 ½ cups Blueberry; 1 cup Raspberry; ⅓ cups Goat cheese; ¼ cups Almond, sliced; 2 tbsp Lemon; 1 tbsp Balsamic vinegar; 1 ½ tbsp Honey; ¼ cups Extra virgin olive oil; 2 tsp Salt; 2 tsp Poppy seed; 2 Chicken breast; ⅓ cups Mayonnaise; ¼ tsp Black pepper, ground; ½ tsp Garlic powder, smoked ground; 1 tbsp Dill, chopped

By Tatyana's Everyday Food · 40 min

Ingredients

Cabbage8–10 cups
Mint1
Basil10–12
Cucumber4
Avocado1
Strawberry · sliced1 ½ cups
Blueberry1 ½ cups
Raspberry1 cup
Goat cheese⅓ cups
Almond · sliced¼ cups
Lemon2 tbsp
Balsamic vinegar1 tbsp
Honey1 ½ tbsp
Extra virgin olive oil¼ cups
Salt2 tsp
Poppy seed2 tsp
Chicken breast2
Mayonnaise⅓ cups
Black pepper · ground¼ tsp
Garlic powder · smoked ground½ tsp
Dill · chopped1 tbsp

Instructions

Wash the berries and vegetables in cold water with about 1/3 to 1/2 cup white vinegar, then rinse and dry them on towels. Do the same for the cucumbers, avocado and mint.
Make the dressing: squeeze about 2 tablespoons of juice from 1 lemon, then whisk in the balsamic vinegar, honey and olive oil, the salt, the poppy seeds and the zest of 1 lemon. Set aside.
Put the spring greens in a large bowl. Add the picked mint leaves.
Stack the basil leaves, roll them gently, slice them and scatter over the salad.
Thinly slice the cucumbers and scatter them over the greens.
Slice the avocado, fan out the slices and arrange them on the salad.
Slice the strawberries and scatter them over the salad, alternating with the raspberries and blueberries.
Crumble the goat cheese or feta over the salad and add the sliced almonds.
Whisk the dressing again, pour it over the salad and serve straight away. To prepare ahead, cover and refrigerate the salad with the dressing kept separately.
Optional chicken: whisk together the mayonnaise, lemon juice, sea salt, black pepper, garlic powder, onion powder, smoked paprika, ground coriander, dill and parsley. Coat the chicken breasts in the marinade, cover and refrigerate for at least 1 hour or overnight.
Preheat the grill to 600°F for at least 10 minutes until hot. Grill the chicken with the lid closed for 4 to 5 minutes, turn and grill for another 4 to 5 minutes.
Move the chicken to the second rack and cook indirectly for about 10 to 15 minutes, until the internal temperature reaches 165°F.
Rest the chicken 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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