There’s nothing better than fresh picked, local and sun warmed berries. They scream summer. They harken back the days of childhood and delightful preserves, made in our kitchen, meant to be devoured all winter long. Back then, I didn’t enjoy waking up early, and especially not on my summer vacation to pick bushels of strawberries. Once we returned home, we got the berries ready for my mother to make into preserves. So many strawberry tops, going out to the compost, jars and bands being sterilized and the steamy, bright scent of strawberries permeating the air. Today, this memory represents every little detail of summer. It is the inspiration for this salad.

Here in Western New York, we’re just entering berry season, and I’ve gone out there to pick some, at a local farm. At home, my herbs were just enjoying the sunlight, waiting to be picked. All the while, the spring mix, I purchased on my normal shopping day, just anticipating the possibilities in the refrigerator. I hope you’re ready, for this vegan, super simple and bright Berry Summer Salad.

Berry Sumer Salad (serves 2)

• 1/2 cup assorted berries, washed and stems removed, cut if necessary, more for garnish
• 4 cups Spring Mix, packed, washed, dried and cut if necessary
• 10 large leaves of Basil, washed
• 3 sprigs of Mint, leaves removed, washed
• 3 sprigs of cilantro or flat leaf parsley, leaves removed, washed
• 4 Tbsp The Sauce – A Balsamic Vinaigrette Recipe

Putting it all together.

1. Start by preparing your spring mix, wash and dry if needed, and give it a rough chop. Cutting up the spring mix isn’t necessary, if the leaves are small. Then put it into a bowl.
2. Now wash and prepare your herbs. Stack the herb leaves as follows: the large basil leaves, then the cilantro and top off with the mint leaves. Next, you’re going to gently roll the herb leaves, tightly and slice into thin ribbons, also known as a chiffonade. Once your ribbons are cut, put them in with the spring mix, and gently mix.
3. Get the berries washed, remove the stems and tops. Cut your strawberries, if needed, and add them all to the top of your spring mix herb blend.
4. Top with balsamic vinaigrette, toss and serve.

Enjoy!