Make the most of raspberry season with these coconut raspberry popsicles, coconut macaroons with raspberry jam, or a pink lemonade margarita. You’ll have twice as much dressing as you’ll need for this salad as it’s really hard to blend a smaller quantity with a regular-sized blender. The leftovers will keep well in your fridge for up to a week so you’ll have plenty of chances to use it! It’s a beautiful salad, with lots of bright red color from fresh berries, tomatoes, radishes, and the tangy-sweet raspberry dressing. It’s versatile so feel free to use what you have on hand. We use spinach in the pictures but you could try spring mix or leafy green lettuce if that’s what you have available. Veggies like cucumber, avocado, and jicama taste great in it too. Here’s everything you need to make the grilled chicken:
Chicken breasts BBQ sauce (try our homemade BBQ sauce for chicken) Honey Sea salt
Here’s what you’ll need to make the salad:
Spinach Raspberries Radishes Mint & basil Silvered almonds Goat cheese Cherry tomatoes
Here are the ingredients for the raspberry basil vinaigrette:
Raspberries – fresh, or frozen and thawed Basil Honey Olive oil Water Apple cider vinegar
These are a few of our other favorite recipes that highlight the tastes of the season:
Summer Peach Salsa Fresh Summer Spaghetti Summer Quinoa Salad with Cherries and Almonds Summer Peach and Grilled Chicken Pad Thai
Did you make this?
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