Spring Berry Salad

Call it a spring salad, summer salad, or any name you like, this dish is perfect for any season. Just one glimpse of this vibrant, colorful salad is enough to brighten my mood and lift my spirits. I wouldn’t mind eating it every day, provided someone else makes it for me, of course! The flavors and vivid textures of fruits, vegetables, and nuts blend so well that, while enjoying it, you may not realize you’re eating something so healthy.

The inspiration for this salad comes from Jaya. We visited her house for dinner, where she and her husband treated us to this filling, wholesome salad. And as if that wasn’t enough, the salad was followed by scrumptious poori bhaji, daal, and panna cotta dessert.

To ensure the salad doesn’t get mushy, don’t cut the veggies and fruits in advance. Chop them just when you are about to make the salad. Feel free to change the ingredients (fruits and vegetables) and the dressing according to your preference. My husband prefers a simple dressing of oil, pepper, and lemon juice, while I love the tangy and sweet raspberry vinaigrette for this salad.

Ingredients: 

• 3 cups spring greens  mix( I used the store bought one)
• 4-5 strawberries (stem removed and chopped)
• ¼ cup blueberries
• ¼ cup pineapple (chopped)
• 3/4 cup of chopped cucumber
• ¼ cup chopped carrots
• ¼ cup chopped onions
• 1 medium tomato (chopped)
• ¼ cup chopped walnuts
• Grated parmesan cheese (as required)

Dressing: 

• 1 Tbsp oil
• Crushed pepper
• Lemon juice 

Other suggestion: Raspberry vinaigrette/ Balsamic Vinaigrette 

Method: 

• In a big bowl add the greens and make a bed of it. Next add the chopped veggies, fruits and mix them well.
• Transfer to serving plates and add the dressing as required. Grate parmesan cheese before serving.