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

Ingredients:

•  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

Steps:

• 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!