If I had to pick one fruit to epitomize summer, it would have to be raspberries. Hands down. No contemplating required. Plump, juicy, and relatively low in carbs, these beautiful little berries are the perfect summertime fruit when you want a little sweetness without a lot of sugar. They also happen to be the one food that my little girl will eat no matter what mood she’s in.
Of course they are fantastic on their own, but one of my favorite ways to eat raspberries is to toss them into a salad. Their sweetness is perfect to cut the richness of a creamy dressing. Even better, adding them requires no extra time since they are ideal to eat whole anyway.
Even though I love to cook, I just want to get outside when the weather is warm and sunny. Living in Minnesota really makes you appreciate the nice days. For a hot summer day when you don’t want to spend a lot of time in the kitchen, this salad is just what you need. It literally takes five minutes to make.
It involves almost no chopping, the only exception being the brie. Otherwise, just blitz the dressing ingredients in a blender and toss it with the rest of the ingredients. Four ingredients for the salad, six ingredients (plus water) for the dressing, and you’re all set. It doesn’t get any faster and easier than that.
Can we talk about how gorgeous this salad is for a minute? The raspberries are a vivid red. The arugula is a rich forest green. The pecans are a deep, nutty brown. The avocado dressing is a bright, energetic citrus. It’s no secret that colorful meals are almost always indicative of a wide variety of nutrients, and this salad fully embodies this concept. It’s packed with seasonal summer produce, so you can take advantage of the maximum flavor it has right now.
Just looking at the pictures of it makes me want to devour this salad. Right now.
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Want more low carb, gluten-free ideas for salad? Try these: