There’s something so refreshing about a vibrant summer salad filled with colorful fruits, crisp vegetables, leafy greens, and crunchy seeds. I love how this Summer Antioxidant Salad combines sweet berries and juicy peaches with fresh spinach and a light homemade lemon-balsamic dressing. It comes together in just minutes, making it an easy choice for a healthy lunch, a refreshing side dish, or a light dinner on warm days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups baby spinach leaves
4 radishes, thinly sliced
3 spring onions, thinly sliced
½ orange bell pepper, thinly sliced
½ red bell pepper, thinly sliced
10 cherry tomatoes, quartered
½ cucumber, thinly sliced
10 strawberries, hulled and quartered
2 tablespoons chopped walnuts
2 tablespoons pumpkin seeds
1 fresh peach, sliced
2 tablespoons sunflower seeds
2 tablespoons hemp seeds
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1½ tablespoons walnut oil (optional)
Juice of 1 lemon
Salt and pepper, to taste
Directions
I wash and prepare all the fruits and vegetables.
I arrange the baby spinach leaves on a large serving platter or salad bowl.
Then I layer the radishes, spring onions, bell peppers, cucumber, cherry tomatoes, strawberries, and peach slices evenly over the spinach.
I sprinkle the chopped walnuts, pumpkin seeds, sunflower seeds, and hemp seeds across the top of the salad.
In a small bowl or jar, I whisk together the olive oil, balsamic vinegar, walnut oil (if I’m using it), fresh lemon juice, salt, and pepper until well combined.
I drizzle the dressing over the salad just before serving to keep everything crisp and fresh.
I serve the salad immediately and enjoy.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Calories: Approximately 239 kcal per serving
Variations
I like changing this salad depending on what I have available. Sometimes I replace the peaches with nectarines or fresh mango for a different fruity flavor. I also enjoy adding blueberries, raspberries, or blackberries for even more antioxidants. When I want extra protein, I top the salad with grilled chicken, shrimp, chickpeas, or crumbled feta cheese. I occasionally swap the walnuts for pecans, almonds, or pistachios to create a new texture and flavor. For a sweeter dressing, I stir in a small amount of honey or maple syrup.
Storage/Reheating
I prefer serving this salad immediately after adding the dressing for the freshest flavor and texture. If I need to prepare it ahead of time, I keep the dressing separate and store it in the refrigerator until serving. The undressed salad stays fresh in an airtight container for up to 2 days. Once dressed, the spinach will begin to soften, so I try to enjoy any leftovers within a day. Since this is a fresh salad, I do not reheat it.
FAQs
Can I make this salad ahead of time?
Yes. I prepare all the ingredients in advance and store the dressing separately. I combine everything just before serving to keep the vegetables crisp.
Can I use frozen fruit?
I prefer fresh fruit because it provides the best texture. If I use frozen fruit, I thaw and drain it well to prevent excess moisture.
What protein pairs well with this salad?
I enjoy adding grilled chicken, shrimp, salmon, chickpeas, or tofu to turn this salad into a complete meal.
Can I make the dressing without walnut oil?
Absolutely. I simply use extra virgin olive oil on its own if I don’t have walnut oil, and the dressing is still delicious.
Is this salad suitable for vegetarians?
Yes. This recipe is naturally vegetarian and packed with wholesome fruits, vegetables, nuts, and seeds.
Conclusion
I love making this Summer Antioxidant Salad because it’s fresh, colorful, and full of nourishing ingredients that celebrate the best flavors of the season. The combination of sweet fruit, crisp vegetables, crunchy seeds, and a bright homemade dressing creates a satisfying dish that’s perfect for lunches, picnics, barbecues, or light dinners. Whether I serve it as a side or enjoy it as the main course, this salad always brings freshness and vibrant flavor to the table.
📖 Recipe:
Print
Summer Antioxidant Salad
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This vibrant Summer Antioxidant Salad combines fresh spinach, juicy berries, ripe peaches, crisp vegetables, and crunchy seeds with a bright lemon-balsamic dressing. It’s a refreshing, nutritious dish that’s perfect for a light lunch, dinner, or summer side.
Ingredients
3 cups baby spinach leaves
4 radishes, thinly sliced
3 spring onions, thinly sliced
1/2 orange bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 cucumber, thinly sliced
10 cherry tomatoes, quartered
10 strawberries, hulled and quartered
1 fresh peach, sliced
2 tablespoons chopped walnuts
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
2 tablespoons hemp seeds
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 1/2 tablespoons walnut oil (optional)
Juice of 1 lemon
Salt, to taste
Black pepper, to taste
Instructions
- Wash and prepare all the fruits and vegetables.
- Arrange the baby spinach leaves on a large serving platter or in a salad bowl.
- Layer the radishes, spring onions, bell peppers, cucumber, cherry tomatoes, strawberries, and peach slices evenly over the spinach.
- Sprinkle the chopped walnuts, pumpkin seeds, sunflower seeds, and hemp seeds over the top.
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, walnut oil (if using), lemon juice, salt, and black pepper until well combined.
- Drizzle the dressing over the salad just before serving.
- Serve immediately and enjoy.
Notes
Substitute peaches with nectarines or mango if desired.
Add blueberries, raspberries, or blackberries for extra antioxidants.
Top with grilled chicken, shrimp, salmon, chickpeas, tofu, or feta for additional protein.
Swap walnuts with pecans, almonds, or pistachios for variety.
Mix a little honey or maple syrup into the dressing for a sweeter flavor.
Store the dressing separately and refrigerate the undressed salad for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 239 kcal
- Sugar: 11 g
- Sodium: 180 mg
- Fat: 19 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
