1-First Step: Prep Your Mise en PlaceStart by washing all berries under cool water. Hull and slice the 1 cup strawberries into thick pieces to keep them firm. Rinse blueberries, raspberries, and blackberries gently pat dry with paper towels. This low carb mixed berry salad shines with fresh texture, so no rushing here. Got spinach? Tear 4 cups into bite-sized pieces. Pro tip for busy families: Do this the night before and store in separate bowls.

2-Second Step: Make the Low Carb VinaigretteIn a small jar, whisk 2 tbsp avocado oil, 1 tbsp apple cider vinegar, juice of ½ lemon, 1 tsp Better Stevia Liquid, pinch of salt, and pepper. Shake well! Taste and adjust stevia if berries are super tart. This dressing clocks in at under 1g net carbs, way better than store-bought. I add a family story: My hubby loves extra lemon for zing, keeps it keto and refreshing.

3-Third Step: Assemble the BaseIn a large bowl, layer 4 cups spinach. Scatter ¼ cup feta crumbles over top. For vegan, swap with nuts now. This builds a sturdy low carb berry salad foundation that won’t wilt. If meal prepping, stop here and refrigerate components separately.

4-Fourth Step: Add the BerriesGently pile on 1 cup sliced strawberries, ½ cup blueberries, ½ cup raspberries, and ½ cup blackberries. Don’t overmix yet berries bruise easy! For kids, I slice everything smaller. This step keeps net carbs at 8-10g per serving. Adapt for Atkins by adding avocado slices.

5-Fifth Step: Dress and Toss LightlyDrizzle vinaigrette over the salad. Toss with tongs super gently, just to coat. Serve immediately for crispness. Pairs great with grilled meats under 15g total carbs.

6-Final Step: Finishing Touches and ServingGarnish with extra feta or lemon zest. Plate in chilled bowls for wow factor. Serves 4 as side, 2 as main. Total time: 10 minutes. Leftovers? See storage tips below. My tip for travelers: Pack components in jars for on-the-go keto lunches!