Easy Mixed Berry Salad Recipe (video)

a close up of mixed berry salad in a large bowl, on a table

This easy and delicious salad will be your new favorite! My mixed berry salad recipe is perfect for summertime and pairs so well with grilled meats. It’s made with spring greens, cucumbers, avocado and a mix of blueberries, raspberries, and strawberries. I dress it with an easy, homemade balsamic poppy seed dressing that really brings everything together. This salad is so bright and colorful! Serve it on its own, or pair with some juicy and delicious grilled chicken breast. Everything about this berry salad is incredible!

Watch My Berry Salad Video Tutorial

Watch my YouTube berry salad video tutorial for step-by-step instructions and see how I put this easy summer salad together! Plus, get extra tips and details. Want to stay up to date on the latest recipes? Make sure to subscribe to my email list and my YouTube channel and turn on notifications.

Ingredients for the Recipe

My easy mixed berry salad is just that – easy! You won’t need any fancy ingredients to make this incredible summer salad at home. Find the full list of ingredients in the recipe card below.

  • Berries – fresh berries are the best for this salad. I used a combination of blueberries, raspberries and strawberries. You can also include blackberries. Mix and match your favorite berries!
  • Spring Greens – baby greens, baby spinach and arugula will all work great for this salad.
  • Cheese – I love this berry salad with crumbled goat cheese, but feta cheese will also work well.
  • Olive Oil – a high quality olive oil will really make the salad dressing shine!
  • Poppy Seeds – for making the salad dressing.
  • Mint & Basil – I love adding refreshing mint and basil to this salad! They pair so well with berries.

Supplies & Tools

Need some supplies or tools for making this mixed berry salad recipe at home? You can get them online using my Amazon Affiliate Links. Using these links won’t cost you extra and I’ll earn a small commission.

  • Large Salad bowl – perfect for serving this beautiful and colorful salad.
  • Epicurean Cutting Boards – these are my favorite as they are dishwasher safe and won’t dull your knives.
  • Citrus Lemon Press – makes squeezing fresh lemon juice super easy.
  • Poppy Seeds – if you can’t find these in-stores (sold in the spice aisle), buy them online.
  • Extra Virgin Olive Oil – checking the source of your olive oil is a must and will ensure that you get a good quality oil. Single source or protected source of origin are what I look for.
a close up of a colorful berry salad, with cheese

Prepping the Salad Ingredients

You’ll love how quick and easy this mixed berry salad is to make!

Start by washing your berries and vegetables. Fill a large bowl with cold water and add about 1/3 to ½ cup white vinegar, depending on how large your bowl is. Drop in the berries, swirl around, and let them stand for a few minutes.

Remove the berries into a colander and rinse them under clean, cool water. Spread them onto a towel covered with paper towels to dry. Do the same for the cucumbers, avocado, and even the mint leaves.

a close up of a glass jar filled with dressing, on a table

Easy, Homemade Poppy Seed Dressing

You’ll love this zesty, sweet and savory salad dressing. Plus, it’s super easy to make!

  1. Squeeze the juice from 1 lemon into a measuring cup; you’ll need about 2 tablespoons. Next, add in the balsamic vinegar, honey (agave or maple syrup will work well, too) and olive oil.
  2. Season with the salt and add in the poppy seeds. You can also add the zest from 1 lemon. Whisk everything together and set aside until ready to use.

How to Make a Berry Salad

Here’s how to put together this easy summer berry salad:

  1. Fill a large casserole or salad bowl with the spring greens. Pick the freshest mint leaves off the stems and add them to the bowl. Stack the basil leaves, gently roll them, then slice and sprinkle over the salad.
  2. Next, thinly slice the cucumbers and sprinkle those over the greens. Slice the avocado next, fan out the slices, and garnish the salad.
  3. Slice the strawberries next, then sprinkle them over the salad, alternating with the raspberries and blueberries.
  4. Crumble the goat cheese (or feta cheese) over the salad, and then add the sliced almonds.
  5. Whisk the salad dressing, then pour it over the salad. Add the dressing only when you’re ready to serve.
a bowl of salad with sliced, grilled chicken, on a table

Adding Grilled Chicken Breast

I love to enjoy this mixed berry salad with a side of grilled meats during the summer months. Here’s a great recipe for easy grilled chicken bread. Also, try it with my ‘Cedar Planked Lemon Herb Salmon’.

  1. In a small casserole tray, combine all the marinade ingredients for the chicken: mayonnaise, lemon juice, salt, pepper and spices. Whisk everything together until smooth.
  2. Add in your chicken and make sure it gets well coated all over. Cover the tray with plastic wrap and marinate at least 1 hour, or overnight.
  3. Preheat your outdoor grill to 600F for at least 10 minutes, until the grill grates are extra hot. Add the chicken breast, close the lid and grill for about 4 to 5 minutes. Turn the chicken and grill for another 4 to 5 minutes on the second side, with the grill closed.
  4. Move the chicken up to the second rack of your grill and finish cooking the chicken breast indirectly until the internal temperature reaches 165F. The timing will depend on the thickness of your chicken, about 10 to 15 minutes.
  5. Remove the chicken from the grill and let it rest for at least 5 to 7 minutes before slicing.

Serving Suggestions

This salad can be enjoyed right away – just pour on the dressing and dig in! If you want to prepare it ahead of time, simply cover the salad and store it in the refrigerator, keeping the dressing separate.

a large bowl of berry salad on a table with oil

More Recipes!

Enjoyed this easy and delicious berry salad? Check out some of my other recipes you’re sure to enjoy!

  • Avocado Citrus Salad – a fruity and zesty salad with avocado, sliced fennel, citrus fruits and a lemon vinaigrette dressing.
  • Apple Prosciutto Salad – arugula salad topped with slices of apples, salty prosciutto, buttery grana Padano cheese, candied walnuts and zesty dressing.
  • Grilled Steak & Corn Salad – one of my favorites for summertime! Juicy grilled steak served on top of a grilled corn salad, with chimichurri sauce. Amazing!
  • Pomegranate Kale Salad – my go-to for the holidays! Crispy and crunchy kale salad with apples, pomegranate, broccoli, nuts and more, all dressed with a zesty French vinaigrette.

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a pinnable image of salad in a bowl, with text overlay - 'Berry Salad with Poppy Seed Dressing'

Easy Mixed Berry Salad Recipe (video)

15 mins prep + 0 mins cook
4 servings
Easy mixed berry salad with strawberries, blueberries, raspberries, avocado and poppy seed dressing! Delicious summer salad that's great with grilled chicken!

Ingredients 

For Berry Salad:

  • 8 to 10 cups mixed spring greens, or arugula
  • 1 bundle fresh mint leaves
  • 10 to 12 basil leaves
  • 4 medium persian cucumbers
  • 1 large avocado
  • 1 1/2 cups sliced strawberries
  • 1 1/2 cups blueberries
  • 1 cup raspberries
  • 1/3 cup goat cheese, or feta cheese
  • 1/4 cup sliced almonds

For Poppy Seed Dressing:

  • 2 tbsp lemon juice, 1 lemon
  • 1 tbsp balsamic vinegar
  • 1 1/2 tbsp honey, or agave, maple syrup
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp salt
  • 2 tsp poppy seeds

For Grilled Chicken Breast: (optional)

  • 2 large chicken breasts, approximately 1 pound
  • juice from 1 lemon
  • 1/3 cup mayonnaise
  • 1 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp EACH: garlic powder, onion powder, smoked paprika, ground coriander
  • 1 tbsp EACH: chopped, fresh dill; chopped parsley

Instructions

Prepping the Ingredients:

  • Start by washing your berries and vegetables. Fil la large bowl with cold water and add about 1/3 to ½ cup white vinegar, depending on how large your bowl is. Drop in the berries, swirl around, and let them stand for a few minutes.
  • Remove the berries into a colander and rinse them under clean, cool water. Spread them onto a towel covered with paper towels to dry. Do the same for the cucumbers, avocado, and even the mint leaves.

Making the Salad Dressing:

  • Next, make the dressing. Squeeze the juice from1 lemon into a measuring cup; you’ll need about 2 tablespoons. Next, add in the balsamic vinegar, honey (agave or maple syrup will work well, too) and olive oil.
  • Season with the salt and add in the poppy seeds. You can also add the zest from 1 lemon. Whisk everything together and set aside until ready to use.

Assembling the Salad:

  • Fill a large casserole or salad bowl with the spring greens. Pick the freshest mint leaves off the stems and add them to the bowl. Stack the basil leaves, gently roll them, then slice and sprinkle over the salad.
  • Next, thinly slice the cucumbers and sprinkle those over the greens. Slice the avocado next, fan out the slices, and garnish the salad.
  • Slice the strawberries next, then sprinkle them over the salad, alternating with the raspberries and blueberries.
  • Crumble the goat cheese (or feta cheese) over the salad, and then add the sliced almonds.
  • Whisk the salad dressing, then pour it over the salad. Add the dressing only when you’re ready to serve.
  • This salad can be enjoyed right away – just pour on the dressing and dig in! If you want to prepare it ahead of time, simply cover the salad and store it in the refrigerator, keeping the dressing separate.

Grilled Chicken Breast (Optional):

  • For making my Grilled Chicken Breast: In a small casserole tray, combine all the marinade ingredients for the chicken: mayonnaise, lemon juice, salt, pepper and spices. Whisk everything together until smooth.
  • Add in your chicken and make sure it gets well coated all over. Cover the tray with plastic wrap and marinate at least 1 hour, or overnight.
  • Preheat your outdoor grill to 600F for at least 10 minutes, until the grill grates are hot. Add the chicken breast, close the lid and grill for about 4 to 5 minutes. Turn the chicken and grill for another 4 to 5 minutes on the second side, with the grill closed.
  • Move the chicken up to the second rack of your grill and finish cooking the chicken breast indirectly until the internal temperature reaches 165F. The timing will depend on the thickness of your chicken, about 10 to 15 minutes.
  • Remove the chicken from the grill and let it rest for at least 5 to 7 minutes before slicing.

Note:

  • Nutritional info calculated for salad only. Grilled chicken (about 1/2 a chicken breast per serving) adds an additional 260 calories, approximately.

Nutrition

Calories: 461kcal | Carbohydrates: 36g | Protein: 11g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 392mg | Potassium: 801mg | Fiber: 10g | Sugar: 19g | Vitamin A: 1492IU | Vitamin C: 76mg | Calcium: 141mg | Iron: 3mg