Seasonal Summer Salad

 SALADS—they are literally all I want to eat during the summer months because they are no-cook, use the abundant of fresh greens and herbs I inevitably have in my kitchen and are perfectly satisfying. But is it just me or do salads get a bad rep? I blame restaraunts for serving bad side salads for that one. A little fun fact about me is that my eight-year-old self is that I wanted to open up an amazing salad bar (once an entrepreneur always an entrepreneur!) with yummy toppings like avocado, pine nuts and whatever else my Auntie Lin would put in her salads. Things haven't changed much since then. Gorgeous and VIBRANT salads filled with berries, fresh herbs, avocado beautiful greens, a garlicky dressing and nuts/seeds make me swoon so hard. And I might still have a dream of opening up an epic salad bar café. When preparing salads at home, I like to switch up the combo of ingredients for every salad and play around with dressings. Read below for some of my expert tips on creating a killer seasonal summer salad...

Pick fresh and organic greens. I love butter lettuce, baby mixed greens, arugula, mache, spinach and romaine. Make sure the greens are clean and dry.
Dressing can totally make or break a salad. Focus on using a high-quality cold-pressed extra virgin olive oil or avocado oil. Combine with a high-quality balsamic vinegar. To kick it up a notch add mustard, garlic, ginger, fresh herbs or lemon juice. I always make my dressing in a mason jar so that I can shake to combine.
Add something fermented (like these) for a delicious tangy and probiotic rich kick.
Avocado. Always. Enough said?
Something crunchy—sprouted nuts or seeds.
Fresh fruit chopped into small bite-sized pieces. I love stone fruits, berries or apple in salad.
Prepare your salad in a LARGE bowl so you can properly toss the greens with dressing.

Vibrant Summer Salad 


  • 1 bulb each: romaine, butter, red lettuce
  • 1 cup blueberries
  • 1 large avocado, cubed or sliced
  • 1/4 cup sliced radishes or fermented radishes
  • 1/4 cup toasted pine nuts (leave out for AIP)
  • 2-3 tablespoons freshly chopped herbs like mint, basil, chives
  • Dressing:
  • 1/4 cup EVOO
  • 1/4 cup balsamic vinegar or ACV
  • 1 heaping teaspoon minced garlic
  • 1/4 teaspoon sea salt


  1. Assemble salad on a big platter starting with the leaves and then add the toppings on top of the leaves.
  2. Make the dressing by combining the ingredients in a jar and then shake to combine.
  3. Dress salad with as much dressing as you desire. I like to use a lot of dressing!