Enjoy this refreshing spinach salad covered with fresh berries, cucumbers, and sliced almonds. Our simple recipe for homemade creamy lemon dressing is the perfect complement to this salad’s flavors and textures. This spinach salad makes the perfect lunch, or you could add a protein and serve it as a light summer meal.
Why We Love This Spinach Salad with Creamy Lemon Dressing
This salad is what I like to call a “pick-me-upper salad,” because no matter what I’m feeling, this fresh, light, and easy-to-make salad won’t let me (or you!) down. It’s great for a quick meal that makes you feel great about yourself!
The creamy dressing tosses beautifully with the greens, chopped cucumbers, and berries. Then the sliced almonds add a nice crunch and saltiness to balance out the sweet fruit. You can add roasted chickpeas or some sliced baked chicken to make this recipe even more filling!
Ingredients for Spinach Salad with Mixed Berries
This salad is full of different flavors, but it’s still simple and refreshing! All you need for the salad base is spinach or the mixed greens of your choice. Then, grab yourself a cucumber, blueberries, and raspberries. Add sliced almonds for crunch and you’re set!
As for the creamy lemon dressing, you’ll need a few ingredients you probably already have. Grab some olive oil, lemon juice, honey, cream, red wine vinegar, and a pinch of salt.
How to Make a Salad with Creamy Lemon Dressing
Step 1: Mix Lemon Dressing
Combine all of the dressing ingredients in a small bowl and whisk it all together. You can also pulse it in a small food processor if you’d like.
Step 2: Arrange Greens
Arrange your spinach (or mixed greens) on a serving plate, or divide it between two dinner plates.
Step 3: Prep Cucumber
Peel, seed, and chop the cucumber. Arrange it on the greens however you’d like.
Step 4: Add Berries and Nuts
Arrange the blueberries and raspberries on the bed of veggies, and then sprinkle everything with sliced almonds.
Step 5: Add Dressing
Drizzle the salad with dressing and enjoy!
Any kind of spinach can be eaten raw in a salad! Baby spinach tends to be milder so it can be better in a salad than the older, larger leaves, but any kind of fresh spinach is edible while raw.
It’s always best to wash your produce before eating it, but you don’t need to necessarily soak it. A simple rinse works well.
Keep it in an airtight container in the refrigerator for up to a week. Make sure to shake it up and mix it before drizzling it on your salad.
More Salad Recipes To Try
- Strawberry Cobb Salad
- Pear Salad with Baked Goat Cheese
- Asian Chicken Salad
- Spinach Salad with Salmon and Avocado
- Spinach Apple Pomegranate Salad
- Homemade Buttermilk Ranch Dressing
Spinach Salad with Creamy Lemon Dressing
- 2 c. mixed greens or spinach
- 1 cucumber
- 1 c. blueberries
- 1/2 c. raspberries
- 1/4 c sliced almonds
- 2 TBSP olive oil
- 3 TBSP lemon juice
- 1 tsp honey
- 1 TBSP cream
- 1/2 TBSP red wine vinegar
- pinch of salt
- Combine all the dressing ingredients in a small bowl and whisk together or pulse in a small food processor.
- Arrange your greens on a serving plate or divide between to dinner plates.
- Peel, seed and chop the cucumber. Arrange on the greens.
- Arrange the blueberries and raspberries and sprinkle with sliced almonds.
- Drizzle with dressing.