Salad
- 1 package of surimi (imitation crab sticks), shredded
- 2 cups mixed salad greens (such as spinach, arugula, and lettuce)
- 1 cup blackberries, washed and dried
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup toasted almonds, chopped
- 2 tablespoons fresh mint leaves, chopped
Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- salt and pepper to taste
Prepare the salad greens by washing them thoroughly and drying them using a salad spinner or paper towels. Tear larger leaves into bite-sized pieces if necessary and place them in a large salad bowl.
Add the shredded surimi to the bowl with the salad greens. Gently toss in the blackberries, cherry tomatoes, red onion slices, crumbled feta cheese, toasted almonds, and chopped mint leaves.
In a small bowl, whisk together the ingredients for the dressing: extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.
Drizzle the dressing over the salad mixture, starting with half of the dressing, and toss gently to coat. Taste and adjust seasoning if necessary, adding more dressing as desired.
Serve the salad immediately as a refreshing spring dish, or chill it in the refrigerator for a short while before serving if you prefer it cold.
Feel free to customize this salad by adding or substituting ingredients according to your preference. Grilled shrimp or chicken could be a delicious alternative to surimi, and other seasonal berries such as strawberries or raspberries can also be used in place of blackberries.