Fresh seasonal berries and mint give this vibrant salad a refreshing burst of flavor. The addition of raspberries to the homemade vinaigrette lends some natural sweetness to this Whole30-compliant dish.
| Prep Time | 15 minutes |
| Servings |
people
|
Ingredients
- 1/4 c. rice wine vinegar
- 1/3 c. fresh raspberries, washed
- 1 t. Fresh lemon juice
- 1/2 c. Extra virgin olive oil
- 1/2 t. sea salt
- 1 head Romaine lettuce, washed, stem removed, and chopped
- 1/3 c. fresh mint, chopped
- 1 c. fresh strawberries, washed, hulled, and sliced
- 1 c. fresh blackberries, washed
- 1/3 c. sliced almonds, toasted
Ingredients
|
|
Instructions
- Add vinegar, raspberries, lemon juice, and olive oil to a food processor and blend until smooth. Add salt and taste. Adjust other flavors to achieve the desired balance. Set aside.
- Add lettuce, mint, strawberries, blackberries, and toasted almonds to a large bowl and gently toss to combine.
- Drizzle with raspberry vinaigrette and serve immediately on chilled salad plates for a refreshing appetizer.
Recipe Notes
Note: Chill salad plates prior to preparing this recipe.
Nutritional information (per serving)*
Calories: 123Protein: 3g
Carbohydrates: 13g
Dietary Fiber: 7g
Fat: 7.6g (1g saturated)
*Nutritional information is from HappyForks.com. It is provided for entertainment purposes only.
