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A Simple Spring Salad Recipe with Berries and Avocado
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Let’s get one thing straight: when the weather warms up, nobody wants to crank the oven. You want something light, bright, and bursting with flavor—enter our simple spring salad. It’s not just rabbit food, it’s a meal that is hearty enough to fill you up, but not so heavy you feel weighed down. This spring salad is a must-make this season.
Today, we’re talking about a vibrant salad that’s equal parts colorful and crave-worthy. The leafy greens, juicy berries, creamy avocado, crunchy nuts, and a lemony honey vinaigrette all complement each other so well.
Whether you’re making this for Mother’s Day, a backyard lunch, or just because your fridge needs a refresh—it’s the kind of simple salad that tastes like sunshine on a plate. So, what makes this spring salad so special? Let’s break it down.
#1 The Four C’s of a Killer Spring Salad 🥗
(Crunchy, Crispy, Creamy, and Colorful—Say That 3x Fast)
Great salads don’t just happen. They’re built. And this easy spring salad recipe nails the four essential textures and flavors:
- Crunchy – Hello, pistachios and walnuts. These CA GROWN gems are the perfect way to add bite and richness.
- Crispy – Think delicate spring mix or tender baby spinach. Did you know that California grows 90% of the leafy greens in the U.S.—yes, a whopping 90%.
- Creamy – Enter avocado. Ripe, buttery, and full of good-for-you fat.
- Colorful – Strawberries, blueberries, raspberries…pick your favorite, or mix ‘em all in for a fresh pop of color.
This isn’t just a salad. It’s the perfect way to show off spring vegetables and seasonal produce in a dish that’s as functional as it is fancy.
#2 When Is Avocado Season in California?
Ah, avocados. California’s creamy green MVP. If you’ve ever wondered when you should be grabbing them at their peak, the answer is: March through September.
Spring and summer are prime time for avocados here in California. So, when you’re building the perfect spring salad, avocados are not just an option—they’re a must. They bring a luxurious creaminess that balances out the tart berries and crisp greens.
And if you’re curious about how avocados grow, take a peek at this in-depth guide on how avocados are grown in California. From flowering to harvest, it’s a process rooted in sunshine, science, and a whole lot of patience.
#3 Why California Leafy Greens Are Basically Royalty
Let’s talk greens. They’re the base of this spring salad recipe, and if you’re buying them in the U.S., there’s a super high chance they were grown right here in California.
Here’s why:
- 90% of the country’s leafy greens come from right here in the Golden State.
- Thanks to California’s alternating climates (hello, Southern and Northern CA), it’s always lettuce season.
Whether you’re reaching for spring mix, spinach, or arugula, know that your greens are more than just filler—they’re the crispy foundation of a vibrant salad. Bonus points if you layer a few different types for extra texture. Salad greens with personality? Yes, please.
#4 Let’s Talk Berries: Superfood Status Unlocked
Berries are the showstoppers in this simple salad. They don’t just add color—they bring flavor, texture, and a massive health boost.
Some quick California blueberry facts for you:
- The bright blue skin is where the magic happens—hello, anthocyanins, antioxidants that have serious health benefits.
- Most California blueberries are harvested between April and June, making them a prime seasonal ingredient for your spring salad.
And don’t sleep on strawberries or raspberries either. California grows nearly all of the nation’s strawberries, and when you slice them fresh into your salad? It’s like nature’s candy.
#5 Tree Nuts for the Win: Pistachios & Walnuts
Crunchy, toasty, a little earthy—nuts are the “heck yes” moment in every bite of this spring salad.
Here’s why CA GROWN pistachios and walnuts deserve the spotlight:
- Pistachios add creamy crunch and flavor. Fun fact: Over 98% of all pistachios grown in the U.S. come from California.
- Walnuts? More than 99% of U.S. production happens in California’s Central Valley. Globally, we’re supplying over half of the walnut trade. (Talk about bragging rights.)
You can crush them, toast them, or use ‘em raw. However you toss them in, they’re bringing that perfect crunch and extra dose of nutrition to every bite.
#6 Dressing 101: Keep It Simple, But Make It Sing
You don’t need a 10-step vinaigrette to make a delicious salad. This one’s all about letting the ingredients shine.
The real MVPs?
- California Extra Virgin Olive Oil – Fruity, rich, and the base of any good dressing.
- Fresh California Lemon Juice – For brightness and zing.
- California Honey – To balance that tang with just a hint of sweetness.
- A pinch of salt – Because flavor matters.
Mix it in a jar, shake it like you mean it, and boom—you’ve got a dressing that turns your bowl of greens into something worth raving about.
A Word About California Extra Virgin Olive Oil:
Want to be sure your olive oil is fresh, the highest quality, and the real deal? Look for the COOC seal on bottles of California Extra Virgin Olive Oil to make sure you’re getting delicious 100% Extra Virgin Olive Oil. Certified California EVOO uses stricter standards than international requirements, requiring the oil to pass chemical testing and a sensory analysis by a group of experts, called an organoleptic panel evaluation.
#7 Pro Tips for Making This Salad a Total Hit
Want to level up this easy spring salad? These tips will help:
- Avocados: Wait until the last minute to dice and add them so they stay fresh and green.
- Onion Hack: Soak thinly sliced red onions in cold water for 10 minutes if you want to mellow out that raw bite.
- Nut Trick: Toss pistachios or walnuts in a zip-top bag and gently smash them with a rolling pin. Easier cleanup and a little fun stress relief.
Oh, and if you’re cooking with kids? This salad is easy for kids to help assemble for Mother’s Day—or really any day they want to show some love.
#8 Why This Salad Is the Perfect Way to Celebrate Spring
There’s just something about spring that calls for a clean slate. You open the windows, let in the breeze, and crave meals that match the season—fresh, light, and full of life.
This spring salad recipe is all of that and more. It’s customizable, quick to pull together, and full of CA GROWN flavor. From the leafy greens to the berries and the tree nuts, every ingredient in this tasty salad is doing the absolute most.
It’s also the perfect way to:
- Celebrate seasonal produce
- Embrace a healthier routine without overthinking it
- Use up all those beautiful spring vegetables from your CSA or farmers market haul
Ready to Toss the Perfect Spring Salad?
Go ahead—grab your greens, slice those berries, and shake up that dressing. You’ve got everything you need to create a delicious salad that’s as good for your body as it is for your taste buds.
NEED A PLAYLIST FOR SALAD SEASON? CHECK OUT THIS CA GROWN SPOTIFY PLAYLIST:
Tried this recipe? Let us know how it turned out! Share the ways you’re building spring salads with us using #CAGROWN or tag us on Instagram.
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Spring Salad with Berries and Avocado
Ingredients
For the Dressing
- 4 TBSP California Extra Virgin Olive Oil
- 2 TBSP juice from a California Lemon
- 1 TBSP California Honey
- 1/8 tsp salt
For the Salad
- 6 cups California Leafy Greens like baby spinach or spring mix
- 1 cup California berries like blueberries sliced strawberries or raspberries
- ½ cup California Tree Nuts like slivered almonds or chopped pistachios or walnuts
- ¼ cup California Red Onion thinly sliced
- 1 California Avocado diced
Instructions
Make the Dressing
- Combine the olive oil, lemon juice, honey, and salt in a glass jar with a lid. Shake vigorously for 5 to 10 seconds. Set aside.
Make the Salad
- Place the leafy greens, berries, tree nuts, and red onion in a large salad bowl or mixing bowl. Add the dressing and toss well to combine.
- Top the salad with the diced avocado and serve family style. You can also divide the salad among four plates, then top with the avocado, and serve.
Notes
Nutrition
Amy Myrdal Miller, MS, RDN, FAND, is an award-winning dietitian, farmer’s daughter, public speaker, author, and president of Farmer’s Daughter® Consulting, Inc., an agriculture, food, and culinary communications firm. Amy’s career highlights include working for Dole Food Company, the California Walnut Commission and California Walnut Board, and The Culinary Institute of America. A farmer’s daughter from North Dakota, today Amy and her husband Scott Miller live in Carmichael, California with “the interns” Violet Grey and Schroeder the Shredder.