National Salad Month doesn't have to be all lettuce, tomatoes, and croutons. Fruit salads are a refreshingly sweet way to celebrate!
For this recipe, we’re showcasing some of spring’s best offerings. Fully ripened strawberries add brightness. Sliced kiwi contributes a fun pop of color. Blueberries, which are great for brain health, bring a balance of sweet and tart to the salad. A banana’s flavor can dominate, but thin slices provide creaminess without overpowering the other fruit. The kind of apple you use is completely up to you. A Granny Smith can impart a refreshing sharpness. An EverCrisp brings sweetness with an unmistakable crunch.
Light dressings are ideal for fruit salads. They won't outshine the fruit's flavors and help you avoid a puddle at the bottom of your salad bowl. Local honey makes the perfect dressing because of its floral notes and thick texture. Adding lime juice, zest, salt, and some freshly chopped mint to the mix gives the dressing a vibrant bite.
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Prep time: 10 minutes
Yield: 2 Servings
What you’ll need:
Finely chop mint leaves and zest the lime. Combine mint, lime zest, and honey into a small bowl. Add the lime juice. Stir to incorporate and set aside. Chop fruit and add it to a large bowl leaving the apple for last (most varieties brown quickly) *. Pour the dressing over the fruit, add a sprinkle of salt, combine, and serve.
*To keep apples from browning, add them to a bowl with a cup of water with about a tablespoon of lemon juice. Let the apple soak for 3-5 minutes before combining it with the other fruit.