📝 About This Recipe
This vibrant salad is a masterclass in balancing natural sweetness with earthy textures, proving that low-sodium dining can be incredibly flavorful. We’ve replaced salt with the bright acidity of fresh berries and the crunch of toasted nuts to create a sophisticated palate. It is a refreshing, nutrient-dense celebration of summer produce that feels like a boutique bistro experience in your own kitchen.
🥗 Ingredients
The Salad Base
- 6 cups Spring Mix Greens (loosely packed; include arugula, spinach, and radicchio)
- 1 cup Fresh Raspberries (rinsed and patted dry)
- 1/2 piece English Cucumber (thinly sliced into half-moons)
- 1/4 cup Red Onion (shaved paper-thin)
Raspberry Vinaigrette
- 1/2 cup Fresh Raspberries (for mashing)
- 1/3 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 3 tablespoons White Balsamic Vinegar (provides a cleaner color than dark balsamic)
- 1 tablespoon Honey (or maple syrup for a vegan option)
- 1 teaspoon Dijon Mustard (low-sodium variety; acts as an emulsifier)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Fresh Thyme (leaves only, finely minced)
The Toppings & Crunch
- 1/3 cup Raw Walnuts (halves or large pieces)
- 1 tablespoon Sunflower Seeds (unsalted and toasted)
- 1 tablespoon Hemp Hearts (for a nutty, protein-rich finish)
👨🍳 Instructions
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1
Begin by toasting the walnuts in a small, dry skillet over medium-low heat. Shake the pan frequently for 3-5 minutes until they release a nutty aroma and turn golden brown. Remove immediately from the heat to prevent burning.
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2
In a small mixing bowl, place the 1/2 cup of raspberries intended for the dressing. Use a fork or a small whisk to mash them into a smooth pulp.
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3
Set a fine-mesh sieve over a clean jar or bowl. Press the raspberry pulp through the sieve using the back of a spoon to remove the seeds, leaving you with a vibrant, smooth raspberry juice.
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4
To the raspberry juice, add the white balsamic vinegar, honey, Dijon mustard, minced thyme, and freshly cracked black pepper.
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5
Slowly drizzle in the extra virgin olive oil while whisking vigorously. Continue whisking until the mixture is fully emulsified and thickened slightly.
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6
Taste the dressing. If it is too tart, add a tiny drop more honey; if you want more zing, add a teaspoon of vinegar. Set aside to let flavors marry.
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7
Prepare the vegetables: wash the mixed greens in cold water and use a salad spinner to ensure they are completely dry. Wet greens will prevent the dressing from adhering.
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8
Slice the English cucumber into thin half-moons. If the skin is thick, you can peel alternating strips for a decorative 'zebra' look.
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9
Shave the red onion as thinly as possible. For a milder flavor, soak the onion slices in ice water for 5 minutes, then drain and pat dry.
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10
In a large, chilled salad bowl, gently toss the mixed greens with the cucumbers and red onions.
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11
Drizzle about half of the raspberry vinaigrette over the greens. Use clean hands or salad tongs to toss gently, ensuring every leaf is lightly coated.
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12
Add the toasted walnuts and sunflower seeds to the bowl and give it one final, light toss.
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13
Divide the salad among four chilled plates. This keeps the greens crisp for longer.
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14
Garnish each plate with the remaining whole raspberries and a sprinkle of hemp hearts for a professional, textured finish.
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15
Serve immediately, offering any remaining dressing on the side for those who prefer a more heavily dressed salad.
💡 Chef's Tips
Always dry your greens thoroughly; moisture is the enemy of a well-dressed salad. If you cannot find white balsamic, use champagne vinegar or apple cider vinegar to maintain the bright color. To make this a full meal, add grilled low-sodium chicken breast or chickpeas for protein. Store leftover dressing in an airtight jar in the fridge for up to 3 days; shake well before using as it will naturally separate. For extra creaminess without the sodium of cheese, add half of a sliced avocado just before serving.
🍽️ Serving Suggestions
Pair with a chilled glass of sparkling water infused with fresh mint and lime. Serve alongside a crusty loaf of salt-free artisanal sourdough bread. Complements grilled salmon or roasted lemon-herb chicken beautifully. Works as a sophisticated starter for a summer dinner party or a light weekend brunch.