Happy Friday! I hope you all enjoyed your week and are looking forward to the weekend, I know I am! Today, I'm sharing a fresh summer salad, perfect for lunch or even dinner. I made this a few days ago for myself and my two younger sisters and all three of our plates were clean by the end of the meal, so fresh and healthy! If you have any questions about the recipe, be sure to ask in the comment section below.
Dress: Anthropologie | Earrings: Nordstrom | Lips: YSL #6
Plates: Noritake | Mini bowls: West Elm | Napkins: Anthropologie | Glasses: Anthropologie | Cutting Board: Williams Sonoma
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Ingredients:
{for the salad}
- 5-6 cups mixed greens (I used spinach, arugula & romaine)
- 1 avacado
- 1/2 cup raspberries
- 1/3 cup chopped walnuts
- 1/4 of a red onion
{for the vinaigrette}
- 1/2 cup unsweetened frozen raspberries, thawed
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- kosher salt
- black pepper
{for the tilapia}
- 1-2 tilapia filet (I got mine from costco. You can replace this with any type of fish or chicken or steak or skip the meat altogether).
- lemon pepper
- sea salt
- olive oil
Instructions:
{for the salad}
- Wash and place mixed greens in a large salad bowl (chop greens if necessary) mix together.
- Slice onion, chop walnuts, dice avocado, wash fresh raspberries, place in salad bowl.
- Gently toss together. Set aside.
{for the vinaigrette}
- Place raspberries, olive oil, lemon juice and honey in a blender.
- Blend until smooth.
- Season with salt and pepper to taste.
{for the tilapia}
- Rinse thawed tilapia under cold water. Dry with a paper towel.
- Season with lemon pepper and sea salt. Grill in a pan (about 4 minutes on each side).
- Break tilapia into small pieces and place in salad bowl. Toss together.
Notes:
- Toss vinaigrette into salad or serve on the side.
- Serves 4
xo, Rach
Vinaigrette dressing source.
