Summer salad for lunch

This mixture is sweet, creamy, savory and tart.
Photo by Stacy Feyer-Salo

As the weather warms, sometimes a quick, light lunch is all that’s needed.

Here’s a riff on a favorite salad my wife found in Las Vegas that will add more fruits and veggies to your diet while tantalizing all your tastebuds.

So many of these components come together nicely — sweet, creamy, savory and tart — yet none are too heavy-handed.


10 ounces leafy greens (kale, power greens, arugula)

½ cup strawberries, thinly sliced

⅓ cup blueberries

1 avocado, thinly sliced

4 ounces crumbled goat cheese

½ cup walnuts (candied or plain)

4 green onions, diced

10 ounces grilled chicken breast, sliced or diced

Champagne vinaigrette dressing:

½ cup extra virgin olive oil

¼ cup champagne vinegar

2 tablespoons Dijon mustard

1 tablespoon honey or agave

2 tablespoons lemon juice

Salt to taste

Freshly ground black pepper to taste


Place all ingredients for the dressing into a blender. Blend until smooth. Taste and add more salt and pepper if needed. Refrigerate until ready to use.

Wash greens thoroughly, then pat dry.

Chop greens into bite-sized pieces.

Top greens with chicken, berries, avocado, goat cheese, walnuts and green onions.

Mix in the dressing. Use a few tablespoons at a time and keep tasting until you get the right amount. The remaining dressing will stay fresh in the fridge for a few days.

This story can be found in the May/June 2022 issue of Grand Rapids Magazine. To get more stories like this delivered to your mailbox, subscribe here

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