EATS: Triple Berry Mint Salad


After recovering from a severe cold and a week of homemade soup, I was craving for something refreshing and light.

There were still fresh berries at the market this weekend.  I picked up  a pint of raspberries, blueberries and blackberries each.  Herbs were a dollar a bunch: mint, parsley, thyme, rosemary, basil.  Looking at my gatherings, a light bulb went on!  I decided to make a salad with my fresh berries!

Eats: Triple Berry Mint Salad

Makes 2 serving


  •  2 cups mixed baby spinach, red and green Swiss chard, baby arugula
  •  half thinly sliced red onion (I like to rinse and spin-dry them with water to take out the sharp edge of the red onion)
  •  1 pint mixed raspberries, blueberries and blackberries
  • 1 handful of thinly sliced fresh mint (about 10 leaves)
  • 1 ripe avocado
  • half a cup baby crimini mushroom

Dressing, I like to make my own version of balsamic vinaigrette:

  •  3 parts extra-virgin olive oil to 1 part balsamic vinegar
  •  minced garlic to taste
  • pinch of salt and pepper to taste


  • Toss the leafy veggies in a big bowl
  • Add the mushroom, avocado, red onion
  • Add the triple berries
  • Add chopped mint
  • For the vinaigrette: whisk to emulsify olive oil with vinegar, add minced garlic to taste, and a pinch of salt and pepper to taste

The salad was flavorful with the sweet and tart berries; the peppery taste of the arugula; the refreshing mint; and the richness of the avocado.  You can add a sprinkle of sliced almond for crunch.

Hope you find this recipe useful.  Enjoy!




About Monki

I am a mother, a wife, a physician, and a scientist. This is a life style blog about recipe ideas to try out; fun events to check out; being a career woman; health concerns; parenting doubts and triumph; and all the silly and loving moments in between.
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3 Responses to EATS: Triple Berry Mint Salad

  1. camparigirl says:

    After eating my way through Italy for two weeks, I might need to come back to something like this for a bit of balance.

  2. Pingback: EATS: Yellowtail Nobu and Mango Salsa | sugarplumfairyblog

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