This salad is not only filling and delicious—it’s packed with incredible nutritional goodness. Perfect for late winter and early spring, it’s hearty enough to enjoy as a complete meal on its own. If you’d like to boost the protein even further (though it already contains plenty), simply add grilled chicken or shrimp.
SERVES: 4
INGREDIENTS
- Greens; organic baby or spring: 5 ounce package
- Strawberries (sliced), blackberries and/or raspberries; organic: 12 ounces combined
- Bacon; nitrite/nitrate free, uncured, cooked, chopped: 4 – 6 slices
- Feta or goat cheese crumbles: ½ Cup
- Avocado; sliced or chopped: 1 medium ripe
- Walnuts, pistachios or almonds; chopped and toasted: ½ Cup
- Onion, red; thinly sliced: 1 medium (optional)
LEMON VINAIGRETTE
- Lemon juice: ¼ Cup (1-2 lemons or I use bottled Lakewood ™ Organic Lemon Juice)
- Olive oil, extra virgin: 1/3 Cup
- Dijon mustard: 2 tsp
- Salt; seasoned or plain (I used Simply Organic ™ Season Salt): 1 tsp (or to taste)
- Honey; raw, unfiltered: 2 tsp (or to taste)
DIRECTIONS
- Rinse berries in strainer and place on a paper towel to dry. You won’t need to use vegetable/fruit wash if you start with organic berries.
- Arrange lettuce on a serving plate, individual plates or add to a bowl.
- Add berries, avocado, and onion (optional) to lettuce.
- Sprinkle the chopped bacon, feta or goat cheese, and nuts on top of plated lettuce mixture or lightly mix ingredients together in the bowl.
- Serve with lemon vinaigrette.
DIRECTIONS, LEMON VINAIGRETTE
- Add the vinaigrette ingredients to a jar with a lid and shake vigorously. They can also be made in a blender or in a deep bowl using a fork to thoroughly combine the ingredients.**
* I store cooked, crispy, chopped bacon in a glass storage container in the fridge for salads.
**I double and triple the vinaigrette and store in the fridge.