June Salad Recipe

Celebrate the arrival of summer with this exquisite June Salad! Inspired by the freshest, earliest produce from the local farmer's market, this elegant starter salad is bursting with flavor and vibrant colors. A delightful mix of baby beet greens, arugula, mache, romaine, frisée, and mixed greens forms the base, complemented by the irresistible sweetness of perfectly ripe strawberries. This recipe is perfect for a dinner party or any occasion where you want to impress with a light yet sophisticated dish. Get ready to be wowed by the taste of summer!

Prep Time 15 mins
Cook Time 32 mins
Calories 211.8 kcal
Protein 18g
Rating 3.0 (1 Reviews)
June Salad 22

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for June Salad

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How to Make June Salad

  1. Wash and thoroughly dry all greens. This is crucial for a crisp salad.
  2. Combine 5 oz baby beet greens, 5 oz arugula, 3 oz mache, 6 oz romaine, 4 oz frisée, and 4 oz mixed greens in a large bowl.
  3. Hull and slice 1 pint of fresh strawberries. Reserve a few for garnish.
  4. In a small bowl, whisk together 2 tablespoons of your favorite vinaigrette (or use the recipe below).
  5. Gently toss the greens and strawberries with the vinaigrette, ensuring all leaves are lightly coated.
  6. Arrange the salad on individual plates or a large serving platter.
  7. Garnish with the reserved sliced strawberries.
  8. Serve immediately and enjoy the taste of summer!

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

30g

Fat

7g

Carbs

8g

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