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Strawberry Fruit Salad

Strawberry Fruit Salad

Dive into a bowl of pure sunshine with this vibrant Strawberry Fruit Salad. It balances the natural sweetness of sun-ripened berries with a zesty citrus dressing. The crunch of fresh mint against the juicy textures creates a refreshing and light experience, highlighting simple, plant-based ingredients while celebrating seasonal produce.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings servings
Course: Dessert
Cuisine: American
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 2 pounds fresh strawberries, hulled and sliced
  • 1 cup blueberries
  • Handful of fresh mint leaves, finely chiffonaded
  • Juice and zest of 1 large lime
  • 1 tablespoon maple syrup (optional)
  • Pinch of sea salt

Method
 

  1. Wash the strawberries in a bowl of cool water with a splash of apple cider vinegar, then pat them completely dry.
  2. Hull and slice the strawberries into halves or quarters depending on their size.
  3. Zest the lime directly over a large mixing bowl and squeeze the juice in, ensuring no seeds fall in.
  4. Whisk the lime juice, zest, maple syrup, and tiny pinch of sea salt together until smooth.
  5. Add the sliced strawberries and whole blueberries to the bowl. Sprinkle chopped mint over the top.
  6. Use a spatula to fold the fruit gently into the dressing to avoid crushing the berries.
  7. Let the salad sit at room temperature for about 15 minutes to allow the juices to release and create a natural syrup.

Notes

Best enjoyed on the day made. Store leftovers in an airtight glass container in the refrigerator for up to two days. Avoid freezing. Use any leftovers in a smoothie or over oatmeal.