You know you’ve reached adulthood when a Green Salad with Fruit actually excites you more than pizza. (Okay, maybe not more, but definitely close.)
This Summer Green Salad was born one sweltering afternoon when it was too hot to cook and I had a fridge full of leftovers from a fruit tray and a cheese board. Boom—Fruit and Greens Salad magic.
Sweet grapes, juicy strawberries, crunchy walnuts, and creamy gorgonzola all tossed over crisp mixed greens? It’s basically a garden salad with fruit that decided to get a glow-up.
Trust me, this one’s a keeper for all your summer salad recipes.
Summer Salad with Fruit
EQUIPMENT (PAID LINKS)
- Salad tongs
- Plates
Ingredients
- 3 cups mixed spring greens
- 1 cup baby spinach
- 1 cup seedless grapes
- 6 strawberries tops removed and sliced
- 1 cup mandarin orange segments drained if canned
- ½ cup chopped walnuts
- ½ cup crumbled gorgonzola cheese
- ½ avocado sliced
- 1 lemon
- 1 tablespoon olive oil
- Coarse kosher salt
- Freshly ground black pepper
Instructions
- Toss the Greens: In a large bowl, toss together the spring greens and baby spinach until evenly mixed.3 cups mixed spring greens, 1 cup baby spinach
- Add the Good Stuff: Add the grapes, strawberries, mandarin oranges, walnuts, and crumbled gorgonzola to the bowl. Toss gently to combine, being careful not to smash the fruit.1 cup seedless grapes, 6 strawberries, 1 cup mandarin orange segments, ½ cup chopped walnuts, ½ cup crumbled gorgonzola cheese
- Plate and Add Avocado: Divide the salad between two plates. Top each plate with sliced avocado.½ avocado
- Add a Lemon Boost: Cut the lemon in half and squeeze fresh juice over each salad to your liking. The citrus wakes everything up.1 lemon
- Drizzle and Season: Drizzle the olive oil lightly over each plate. Finish with a sprinkle of coarse kosher salt and freshly ground black pepper for that perfect bite.1 tablespoon olive oil, Coarse kosher salt, Freshly ground black pepper
Green Salad with Fruit Hacks 🥗—Because Apparently, I’m That Salad Person Now
You don’t become the kind of person who casually whips up a Green Salad with Fruit without learning a few tricks (and surviving a few soggy disasters). So here’s my totally unsolicited—but actually very helpful—advice:
🍓 Swap Like You Mean It
Out of strawberries? No problem. Use blueberries, raspberries, or even chopped apples if you’re feeling crunchy. This is a summer green salad, not a science project.
🥬 Not All Greens Are Created Equal
Spring mix is cute, but throw in some baby spinach or arugula if you want a little more bite. Iceberg? Hard pass—unless you want your salad to taste like refrigerator air.
🧀 Gorgonzola’s Cousins Are Welcome
Not into gorgonzola? (I get it—it’s… bold.) Try crumbled feta, goat cheese, or even blue cheese if you’re into the stinky stuff. This is still a cheese salad, after all.
🥑 Avocado Timing Is Everything
Add it right before serving or risk a sad, brown mush situation. And if you’ve ever cut open an avocado too early, you already know the betrayal.
🍋 Dress It Like You Mean It
A squeeze of lemon and a drizzle of olive oil is all you need, but don’t be shy. Think “happy splash,” not “microscopic mist.”
🧂 Salt & Pepper = Not Optional
Sprinkle like you’re seasoning a pizza, not like you’re afraid of flavor. Trust me—salad greens love a little attitude.
🌽 Feeling Fancy? Add Stuff.
Grilled corn, toasted pecans, or some leftover rotisserie chicken if you want to pretend it’s a “meal salad.” This can go from side dish to main event real fast.
💡 Don’t Toss Like a Maniac
Fruit is delicate, and so are you (probably). Mix gently or you’ll end up with fruit pulp and dressing soup.
You’re officially in the Mixed Green Salad With Fruit inner circle now. Welcome. There’s no turning back—only better, juicier salads ahead.
