4 cups mixed salad greens (e.g., arugula, spinach, butter lettuce)

1 cup cherry tomatoes, halved

1 cup cucumber, sliced into half-moons

1 cup fresh strawberries, hulled and quartered

½ cup blueberries

½ cup crumbled feta or goat cheese

¼ cup red onion, thinly sliced

¼ cup toasted almonds or pecans, roughly chopped

2 tablespoons fresh basil, chiffonade

For the Honey-Lime Vinaigrette:

3 tablespoons extra-virgin olive oil

2 tablespoons lime juice (about 1 lime)

1 tablespoon honey or maple syrup

1 teaspoon Dijon mustard

Salt and black pepper, to taste

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In a small bowl or jar, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper until emulsified. Set aside.

In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, strawberries, blueberries, and red onion.

Drizzle half the vinaigrette over the salad and gently toss to coat evenly.

Sprinkle crumbled feta and toasted nuts on top. Add fresh basil.

Taste and drizzle remaining vinaigrette as needed. Toss lightly once more.

Serve immediately for optimal freshness and flavor burst.