This vibrant chopped green salad bridges the freshness of breezy seasons and the brightness of spring. Tender spinach and crisp lettuce create a lush base, layered with sweet-tart green apple, antioxidant-rich blueberries, and delicately julienned cucumber adds a refreshing crunch, while the balance of textures and natural sweetness makes every bite feel clean, light, and refined – exactly what you would serve to awaken the palate.

This salad is a celebration of seasonal transition – light yet satisfying, simple yet elegant. It’s the kind of dish that feels both nourishing and luxurious.

Ingredients for Chopped Green Salad with Fruits

Salad Base

• 3 cups fresh spinach, thinly sliced (90 g)
• 3 cups crispy green crunchy leaf lettuce, thinly sliced (120 g)
• 1 medium Golden Delicious green apple, julienned (180 g)
• 1 cup cucumber, julienned (150 g)
• 3/4 cup fresh blueberries (110 g)
• 1 cup chopped mandarins or small segments (150 g)
• 1/2 cup pomegranate arils (or golden raisins as substitute) (80 g)

Light Honey-Citrus Dressing (Optional but elevates the salad to restaurant quality)

• 3 tablespoons extra virgin olive oil (45 ml)
• 1.5 tablespoons fresh lemon juice (22 ml)
• 1 teaspoon orange or mandarin zest
• 1 teaspoon honey (7 g)
• 1/2 teaspoon Dijon mustard
• Pinch sea salt & freshly ground black pepper, to taste

Recommended Equipment

Large shallow bowl for easy serving and presentation.

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How to Make Chopped Green Salad with Fruits

Prepare Ingredients: Wash and dry all greens thoroughly (important for crisp texture). Thinly slice spinach and lettuce into bite-sized pieces. Cut apple into thin slices, then slice them lengthwise again into 1/8-inch strips to create the final matchsticks. Toss the julienned apple pieces in a bowl with a little lemon juice to keep them from turning brown. Julienne cucumber into thin matchsticks for elegant texture.

➤ Chef Tips-Texture contrast is key: Keep cucumber very thin and apples slightly larger for balance.

Make Dressing: In a small bowl, whisk olive oil, lemon juice, orange zest, honey, mustard, salt, and pepper until emulsified and silky.

Assemble Salad: In a large bowl, combine spinach and lettuce. Add apple, cucumber, blueberries, mandarins, and pomegranate arils or raisins.

➤ Chef Tips-Add crunch: Sprinkle toasted almonds, walnuts, or sunflower seeds.

➤ Chef Tips: Refrigerate undressed salad before serving for a refreshing, crisp bite.

Toss and Serve: Drizzle dressing lightly over the salad. Toss gently to coat without bruising the fruit. Serve immediately for peak freshness.

➤ Chef Tips-Plating: Serve in a wide shallow bowl and finish with extra pomegranate and citrus zest.

Serving Ideas

• Pair with grilled salmon, lemon chicken, or roasted vegetables
• Serve as a light lunch with whole-grain bread
• Add goat cheese or feta for a creamy contrast
• Perfect starter for spring gatherings or brunch tables

Storage and Serving

Storage: Store and refrigerate undressed salad in airtight container up to 2 days. Keep dressing separate to maintain crisp texture and freshness.

You May Also Like…

If you love fresh, fruit-forward salads like this chopped green salad, you might also enjoy these seasonal favorites:

• Crisp Apple Tuna Spring Mix Salad Recipe – Sweet crisp apples and savory tuna tossed with fresh greens in a light citrus dressing—simple, fresh, and satisfying.
• Blackberry Arugula Salad Recipe – Peppery arugula paired with juicy blackberries and a light vinaigrette—bright, tangy, and refreshing.
• Autumn’s Glory Apple Salad with Maple Dressing Recipe – Crisp apples with a smooth maple dressing—sweet, balanced, and perfect any time of year.
• Kale Salad with Apples Recipe – Tender kale and crisp apples create a fresh, vibrant salad with great texture and natural sweetness.
• Kale & Nectarine Salad with Citrus Dressing Recipe – Juicy nectarines and kale tossed in a citrus dressing—light, refreshing, and perfect with grilled dishes.