Tangy Raspberry Salad

Round off summer meals with this fruit-studded salad. Feel free to add other berries you have on hand, even watermelon.

Tangy Raspberry Salad
Photo: Victor Protasio; Food Styling: Margaret Monroe Dickey; Prop Styling: Christina Daley
Active Time:
20 mins
Total Time:
20 mins

We've long celebrated a refreshing, sweet-and-savory fruit salad. When the heat dials up, we're tossing cubed watermelon with briny, salty feta and cooling cucumbers; strawberry salad adds a note of sophistication to our ladies' luncheon menu. This summer, we're introducing you to an unexpected fruit salad that will absolutely steal your heart: raspberry salad.

Raspberries are the star of the show in this Tangy Raspberry Salad. Summer's most delicate berry packs a big punch of sweet-tart flavor, adding complexity to your standard summer greens. Tender Bibb lettuce sits at the base of this salad, with avocado, red onion, feta, and raspberries adorning the bowl. A simple dressing of white balsamic vinegar, lemon juice, honey, and olive oil allows all of the salad's other components to shine.

Pro tip: Store berries near the front of the refrigerator to keep them fresh. The back gets too cold, and the crisper drawer stays too humid.


  • 3 cups raspberries, divided

  • ¼ cup olive oil

  • 2 tablespoons white balsamic vinegar

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon honey

  • ½ teaspoon kosher salt

  • 1 (6-oz.) head Bibb lettuce

  • 1 medium avocado, cubed

  • ½ cup crumbled feta

  • cup thinly sliced red onion


  1. Place ½ cup raspberries, olive oil, white balsamic vinegar, fresh lemon juice, honey, and kosher salt in a blender or mini food processor; process until smooth, about 30 seconds.

  2. Tear Bibb lettuce into pieces, and place in a wide, shallow bowl. Add cubed avocado, 2½ cups raspberries, crumbled feta, and thinly sliced red onion. Toss to combine. Drizzle with desired amount of dressing.

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