Recipe credit: Our Salty Kitchen (Oursaltykitchen.com)

This bright, seasonal salad is a perfect example of how spring flavors can align beautifully with the principles of the MIND diet. Leafy greens such as kale and spinach provide brain-supportive nutrients, while colorful berries offer powerful antioxidants linked to slower cognitive decline. Healthy fats from olive oil and nuts, along with fresh herbs, round out a dish that is both vibrant and deeply nourishing.

Ingredients

• 6 oz. kale, chopped
• 3 oz. spinach, chopped
• ½ lb. strawberries, sliced
• ½ English cucumber, sliced
• 4 oz. snap peas, chopped
• ⅓ cup fresh mint, chopped
• ⅓ cup crumbled blue cheese (or feta or goat cheese)
• ⅓ cup slivered almonds

Balsamic Vinaigrette

• ½ cup extra virgin olive oil
• 6 tbsp. balsamic vinegar
• 1 tbsp. honey
• ½ tsp. salt
• ½ tsp. black pepper

Instructions

1. Make the dressing: Whisk together olive oil, balsamic vinegar, honey, salt and pepper until well combined.
2. Prepare the kale: Remove tough stems and chop leaves into bite-sized pieces.
3. Massage the kale: Toss kale with about ¼ cup of the dressing. Using your hands, massage for 2–3 minutes until softened.
4. Prep remaining ingredients: Slice strawberries and cucumber; chop spinach, snap peas and mint.
5. Assemble the salad: Add all prepared ingredients to the kale. Pour in additional dressing (about ¼ cup) and toss well.

Serve: Serve immediately as a side, or top with grilled chicken or salmon to create a Balanced Plate!