Dessert

Berry Salad with Lavender Lemon Vinaigrette Recipe

ByHailey Reed December 19, 2025December 19, 2025

Introduction

This Berry Salad with Lavender Lemon Vinaigrette is a fresh and flavorful dish that combines sweet berries, tangy goat cheese, and a delicate floral dressing. Perfect for a light lunch or a beautiful side salad, it brings a touch of elegance to any meal.

The image shows a fresh salad on a white plate set on a white marbled surface. The salad has multiple layers including a base of mixed green leafy vegetables with a variety of colors and textures. On top, there are scattered blackberries, blueberries, and a single bright red raspberry adding pops of dark and bright purple-red colors. Sliced avocado pieces in pale green with smooth texture are placed on the right side of the plate. There are also whole almonds spread evenly throughout, and small white crumbles of cheese sprinkled on top. A fork is resting on the left side of the plate with the handle extending outwards. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup Extra-Virgin Olive Oil
1 Lemon
1 clove Garlic
1 teaspoon Honey
1/4 teaspoon Dried Lavender Bulbs
1/4 teaspoon Salt
3 handfuls Salad Greens
1 cup Fresh Mixed Berries
1/2 cup Almonds
1/4 cup Goat Cheese
1/2 Avocado

Instructions

Step 1: In a small bowl, whisk together the extra-virgin olive oil, juice of half the lemon (about 2 tablespoons), minced garlic, honey, dried lavender bulbs, and salt until well combined.
Step 2: In a large bowl, gently toss the salad greens, fresh mixed berries, almonds, and goat cheese with the lavender lemon vinaigrette. Slice the avocado and place it on top as a finishing touch. Serve immediately and enjoy!

Tips & Variations

For a nut-free version, substitute almonds with toasted pumpkin seeds or omit entirely.
Use fresh lavender if available, but reduce quantity to avoid overpowering flavors.
Add a handful of fresh herbs like mint or basil for extra brightness.

Storage

Store any leftover salad components separately without dressing in the refrigerator for up to 2 days. Keep the vinaigrette in an airtight container for up to a week. Toss the salad with dressing just before serving to maintain freshness. If reheating, it is best to enjoy this salad chilled or at room temperature, as it is not suited for heating.

How to Serve

A white plate holds a vibrant salad with several layers. The bottom layer is a mix of green leafy vegetables including spinach and lettuce, creating a fresh, leafy base with different green shades and a soft texture. Scattered on top are whole almonds adding a smooth, brown, oval shape. Fresh blackberries and one raspberry add bright black and red, bumpy textures that contrast with the green leaves. Pieces of creamy white cheese are spread unevenly across, giving soft, rough patches. On the right side, there are green slices of avocado with a creamy look, slightly layered next to the leaves. A silver spoon is placed behind the salad, resting partly on the plate. The whole dish is set on a white marbled surface with a white cloth under the plate and a small bunch of lavender next to it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen berries for this salad?

It’s best to use fresh berries as frozen ones can become mushy and release excess moisture, which may dilute the vinaigrette and affect the salad’s texture.

What does the dried lavender add to the dressing?

Dried lavender provides a subtle floral note that complements the lemon and berries, adding a unique and refreshing flavor to the vinaigrette.