Baby Mixed Green Salad with Raspberries and Kiwis
The bright reddish-pink raspberries really pop among the green lettuce leaves in this tasty summer salad. The raspberries and kiwis also offer a tangy, fruity, sweetness. Add in roasted pistachios or pine nuts for some crunch and toss it all together with a lemon vinaigrette.
Prep Time: 10 minutes
Cook Time: –
Serving Size: 4 sides or 2 large main dishes
Basic Vinaigrette (substitute half or all of the vinegar with freshly squeezed lemon juice, or if the dressing is already made at a tablespoon or two; you can also muddle in some fresh raspberries if you have extra)
6 oz. baby mixed greens
2 tablespoons parsley, torn off stems
2 tablespoons dill, coarsely chopped
1-2 kiwis, cut into ½ inch pieces
½ cup red raspberries
¼ cup dry roasted pistachios (shelled) or pine nuts (toast lightly)
1 lemon, zest and juice
Freshly ground black pepper, to taste
⅛ teaspoon fine sea salt
Lightly toast the ¼ cup of pine nuts, if using, in a skillet over medium-low heat, watching (and smelling carefully), so they do not burn. Remove from skillet and set aside.
Zest the lemon and set the zest aside.
Add the lemon juice to the dressing. Muddle some raspberries into the dressing if you wish.
Add about ¼ cup of the dressing to the bottom of a large serving bowl.
Place the baby mixed greens into the bowl on top of the dressing. Add in the parsley and dill. Sprinkle in the diced kiwi and the pistachios or pinenuts. Sprinkle with the lemon zest. Season with freshly ground black pepper and ⅛ teaspoon fine sea salt. Gently toss with your clean hands to coat all the ingredients with the dressing. Taste for seasoning and add salt if necessary. Top with the raspberries at the very end.
Serve with half a nectarine and cheese sandwich per person on the side!