Berry Herb Salad

This colourful salad is a celebration of summer berry season and takes advantage of the first tender herbs from the garden too. Serve alongside your favourite grilled steak or burger or carve the steak and serve slices on top as a main-course salad.
Yield 4 Servings Prep. Time 15 min Cooking Time 30 min Total Time 45 min


Here are the following ingredients:

  • 1 cup (250 mL) halved small fresh strawberries
  • ½ cup (125 mL) whole fresh blueberries (halved if large)
  • 1 small jalapeño pepper, seeded and thinly sliced
  • 2 tbsp (30 mL) liquid honey
  • 1 tbsp (15 mL) balsamic vinegar (white or regular)
  • ¼ tsp (1 mL) grated gingerroot
  • 3 cups (750 mL) baby greens (such as spring mix, arugula or spinach)
  • 1 cup (250 mL) fresh herb leaves (basil, mint, parsley, cilantro), torn
  • Salt and fresh ground pepper


Follow these cooking methods/directions: 1. Combine berries, jalapeño, honey, vinegar and gingerroot in a medium bowl, tossing gently to coat. Let stand for at least 15 minutes to let flavours combine. (Make ahead: This can be covered and refrigerated for up to 2 hours.) 2. Add baby greens and herb leaves into berry mixture and toss gently to combine. Season with salt and pepper to taste.