Easy Summer Almond Blueberry Salad! If you’re searching for a fresh summer salad, a no-fuss side dish, or a healthy recipe that looks as good as it tastes, this one delivers big summer vibes in every bite.
This Easy Summer Almond Blueberry Salad is the kind of dish that instantly turns your lunch or dinner party into peak sunshine season. It’s ridiculously easy to make, but it tastes anything but; think crisp lettuce greens and tender baby arugula layered with juicy sweet blueberries, crunchy sliced almonds, and bright sliced green onions. Everything gets tossed in a light, zippy lemony dressing that’s flavorful without being heavy, plus it’s naturally packed with feel-good nutrition like vitamins, antioxidants, minerals, and fiber.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
I’m not exaggerating, this salad was absolutely delicious! We kept going back for “just one more forkful,” and honestly couldn’t get enough. Even better? The kids devoured it, which is basically the highest compliment in our house.
If you’re looking for a crowd-pleasing summer salad that’s fresh, crunchy, and bursting with sweet-tart flavor, you gotta give this one a try; it’s the kind of recipe you’ll want to make on repeat all season long.
Tips for Success:
- Flavor Profile: This Easy Summer Almond Blueberry Salad is easy to make and full of summer vibes. Crispy lettuce greens, tender baby arugula, sweet blueberries, crunchy sliced almonds and sliced green onions are coated in a light, yet beautifully flavorful lemony dressing that is packed with vitamins, antioxidants, minerals, and fiber!
- Sweetness: Feel free to increase or decrease the amount of maple syrup to meet your desired level of sweetness. We had family members with varying levels of desired sweetness.
- Baby Arugula: Baby arugula is a peppery, tender leafy green harvested earlier than mature arugula. The leaves are softener and have a mild flavor. Baby arugula is a nutrient-dense, ultra-low-calorie leafy green that is filled with lots of vitamins (A, C, and K) and minerals (calcium, iron, and potassium). It is rich in antioxidants called glucosinolates that fight inflammation and supports everything from bone and heart health to immunity and digestion.
- Baby Spring Mix Lettuce Greens: We used a Fresh ‘n Crisp Baby Spring Mix of lettuce greens. The one we used consisted of Green Leaf Lettuce, Red Leaf Lettuce, and Arugula. There are many varieties of Baby Spring Mix Lettuce Greens available. Feel free to use your favorite. We suggest purchasing a crisp We cut the lettuce greens as some of the lettuce pieces were quite large. Again, the key is using a crisp lettuce mix. Most grocery stores sell a Baby Spring Mix already washed and ready to serve. If you can’t locate a baby spring mix, then use Romaine hearts.
- Almond Butter Substitutions: You can substitute the almond butter for other nut or seed butters with the understanding that the flavor and texture will change accordingly.
- Toasted Almonds: To toast the almond slices, simply place the almond slices into a dry skillet. Heat over medium heat until lightly golden brown. Immediately remove from the skillet to prevent burning.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Leftovers and Freezing:
Leftovers will generally keep 5 to 7 days in the refrigerator, undressed.
As like most salads, this does not freeze well.
Pantry Products:
- Almond Butter: We used Artisana Organics Raw Vegan Almond Butter. Feel free to use your favorite raw almond butter in this recipe. Read the label, make sure the only ingredient is raw almonds. Do not use a salted or sweetened almond butter.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Whisk (or fork)
If you try this tasty salad, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Easy Summer Almond Blueberry Salad
- Prep Time: 15 Minutes
- Total Time: 15 Minutes
- Yield: 2-3 Servings 1x
- Category: Salad
- Diet: Vegan
Description
This Easy Summer Almond Blueberry Salad is the kind of dish that instantly turns your lunch or dinner party into peak sunshine season.
Ingredients
Dressing Ingredients:
- 3 Tablespoons lemon juice
- 1 Tablespoon pure maple syrup
- 2 Tablespoons [raw] almond butter *
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Pinch to ½ teaspoon sea salt (+/-) *
Salad Ingredients:
- 2 cups baby arugula
- 5 cups Baby Spring Mix lettuce *
- 1 cup fresh blueberries
- ¼ cup sliced almonds
- 3 green onions, sliced
Instructions
- Place all the Dressing Ingredients into small bowl, whisk vigorously until smooth and emulsified, set aside.
- Place all the Salad Ingredients into a large bowl, mix well to evenly distribute the ingredients.
- Pour the Salad Dressing over the Salad Ingredients, mix well to evenly coat all the salad ingredient. Serve and enjoy!
Notes
Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 2 to 3
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