balsamic rainbow summer salad
5 from 1 vote
Balsamic Rainbow Summer Salad
Prep Time:
10 mins
Total Time:
10 mins
Author: As Easy As Apple Pie
Course: Salad

This balsamic rainbow summer salad is perfect when it starts to get hot outside. It's fresh, crunchy, tart, sweet, and savory.

  • 1 head butter lettuce chopped
  • 200 grams ( 1 1/4 cup) canned chickpeas drained and rinsed
  • 140 grams ( 3/4 cup) canned corn drained and rinsed
  • 190 grams ( 1 1/4 cup) cherry tomatoes halved
  • 1 red bell pepper chopped
  • 7 grams (1/2 cup) fresh basil chopped
  • 2 tablespoons fresh thyme chopped
  • 110 grams (3/4 cup) fresh blackberries
  • 65 grams (1/2 cup) pecans roughly chopped
  • 1 avocado pitted and chopped
  • 50 grams (1/3 cup) fat free crumbled feta cheese
  • Balsamic vinaigrette:
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 cloves garlic minced
  • the juice of 1/2 lemon
  • salt and pepper to taste
  1. In a large bowl combine the butter lettuce, chickpeas, corn, cherry tomatoes, red bell pepper, basil, thyme, blackberries and pecans.
  2. Take a small glass jar with a lid and combine the extra virgin olive oil, balsamic vinegar, garlic, salt, and pepper
  3. Shake all ingredients until well-blended.
  4. Once you are ready to serve the balsamic rainbow summer salad, pour the dressing over the salad and toss well. Add the avocado and crumbled feta cheese and gently toss again.
  5. Enjoy!

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Nutrition Information
Amount per serving (277 g) — Calories: 454, Fat: 24.2g, Saturated Fat: 2.8g, Sodium: 221mg, Carbohydrates: 48.6g, Fiber: 14.7g, Sugar: 11.6g, Protein: 16.6g

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