Tangy Raspberry Salad

Name: Tangy Raspberry Salad
Total time: 20 min
Ingredients: 3 cups raspberries, divided; .25 cup olive oil; 2 tablespoons white balsamic vinegar; 1 tablespoon fresh lemon juice; 1 teaspoon honey; .5 teaspoon kosher salt; 1 (6-oz.) head Bibb lettuce; 1 medium avocado, cubed; .5 cup crumbled feta; .33 cup thinly sliced red onion

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

By

Karen Schroeder-Rankin

Published on May 23, 2022

Tangy Raspberry Salad — Photo: Victor Protasio; Food Styling: Margaret Monroe Dickey; Prop Styling: Christina Daley

Active Time:

20 mins

Total Time:

20 mins

Servings:

6

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.

Ingredients

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
⅓ cup thinly sliced red onion

Directions

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.
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.