Summer Salad with Mulberries

Name: Summer Salad with Mulberries
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 200 g mixed salad greens (washed and dried); 150 g mulberries (fresh, stems removed); 1 pcs cucumber (medium, sliced into half-moons); 0.25 cup red onion (thinly sliced); 60 g feta cheese (crumbled); 30 g walnuts (toasted, roughly chopped); 2 tbsp olive oil; 1 tbsp lemon juice (freshly squeezed); 1 tsp honey; 1 pinch salt; 1 pinch black pepper (freshly cracked); 2 tbsp mint (fresh leaves, torn)

RATING

0.0/5

TASTE SCORE

8/10

A bright, refreshing salad that celebrates juicy mulberries at their peak. Crisp greens, creamy feta, and toasted nuts come together with a simple lemon-honey dressing for a light meal or side that tastes like sunshine in a bowl.

PREP

15m

COOK

SERVES

1 CUP

199 cal

SERVINGS

METHOD · 5 STEPS

prep · ~4 min
Toast the walnuts.
Place walnuts in a small dry skillet over medium heat. Toast for 3 to 4 minutes, shaking the pan occasionally, until fragrant and lightly browned. Transfer to a plate to cool, then roughly chop.
prep · ~3 min
Wash and prepare the mulberries and greens.
Gently rinse mulberries and pat dry with a paper towel. Remove any remaining stems. Wash mixed greens in a salad spinner until completely dry.
TIPHandle mulberries gently — they are delicate and bruise easily. Dry greens thoroughly so the dressing clings instead of sliding off.
mix · ~2 min
Make the lemon-honey dressing.
1.In a small bowl, combine lemon juice, honey, salt, and black pepper.
2.Whisk until the honey dissolves completely.
3.Slowly drizzle in olive oil while whisking until the dressing is emulsified.
assemble · ~2 min
Assemble the salad.
1.Place mixed greens in a large salad bowl.
2.Scatter sliced cucumber, red onion, and mulberries over the greens.
3.Drizzle the dressing over everything and toss gently with clean hands or salad tongs.
garnish · ~1 min
Finish with feta, walnuts, and mint.
Top the salad with crumbled feta, toasted walnuts, and torn fresh mint leaves. Serve immediately.
TIPServe right after dressing — the delicate mulberries and greens wilt quickly once dressed.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Toast the walnuts just until fragrant; burnt walnuts will overpower the delicate mulberries.
2
Dry the greens thoroughly in a salad spinner so the lemon-honey dressing clings, not slides off.
3
Add the dressing and toss just before serving to keep the mulberries and greens crisp.
4
Slice red onion paper-thin and soak in ice water for 10 minutes to mellow its bite.
5
Gently pat mulberries dry after rinsing to avoid diluting the dressing.
6
Leave the feta as a final topping rather than tossing it in to preserve its creamy texture.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace the feta with a crumbled tofu feta (marinated in lemon, salt, and nutritional yeast) and swap honey for maple syrup. Perfect for plant-based eaters.

low oil