Summer Green Salad with Blueberries, Mozzarella and Orange-Basil Cream

This light, summery salad balances creamy, sweet, and herbal notes in every bite. Tender butter lettuce forms the perfect base for juicy blueberries, toasted nuts, and soft mozzarella, all brought together with a fragrant Orange-Basil Cream dressing. It’s delicate yet layered—fresh citrus and basil highlight the fruit’s brightness, while the nuts add just enough crunch for contrast. Ideal for brunches, picnics, or as a graceful side to grilled chicken or seafood, this salad celebrates the season’s best flavors with effortless elegance.

INGREDIENTS:

6 cups tender lettuce (such as green or red leaf or butter lettuce), torn into bite-sized pieces
1 – 2 cups blueberries
1/2 cup heaping toasted almonds or pine nuts, coarsely chopped (adjust to taste)
1 cup buffalo mozzarella, torn or cut into 1/2 inch or smaller bits
1/4 cup, or to taste, Orange Basil Cream dressing (see link below)*
Large crystal salt such as Maldon or Murray River, and pepper to taste

*See Orange-Basil Cream Dressing recipe. Mint may be substituted for basil.

METHOD:

Place the lettuce in a large bowl and drizzle lightly with dressing—just enough to coat. Toss gently to avoid bruising the leaves. Divide among four chilled plates.

In the same bowl, toss the mozzarella pieces with a small spoonful of dressing. Arrange evenly over the plated greens.

Combine the berries and nuts in the bowl with a touch more dressing and toss gently to coat. Scatter the mixture over each salad.

Sprinkle lightly with flaky salt and freshly ground black pepper. Serve immediately while chilled and crisp.

VARIATIONS: