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    You are here: Home » Meal Type » Salads » Berry Salad

    Berry Salad

    May 25, 2023 by Danielle Esposti

    May contain affiliate links. See our Privacy Policy and disclosure.

    Jump to Recipe Print Recipe
    A berry fruit salad made with strawberries, blueberries, blackberries, raspberries, mint, and lemon honey dressing in a brown speckled bowl with a cream linen napkin to the side; title bar at the top reads "lemon and mint fresh berry salad".
    Top - side view, berry salad with mint in a brown speckled bowl; bottom - a fork tucked into a small white bowl of berry fruit salad; title bar in the middle reads "fresh minty mixed berry salad".

    Ditch the whipped cream and take summer berries from dessert back to dinner. Bright Berry Salad with fresh lemon and honey dressing is great for grilling season because it’s super quick and easy, and so tasty. Serve it super fresh with just a hint of mint!

    Berry fruit salad with strawberries, blueberries, blackberries, and raspberries tossed with honey mint dressing in a brown speckled bowl on a concrete background; cream linen napkin and bundle of fresh thyme to the side.
    Jump to:
    • How to Keep Berries Fresh
    • How to Make a Berry Salad
    • Chef’s Tips!
    • What Does it Mean to Hull Strawberries?
    • Make It Your Way
    • How Long Does Berry Salad Last?
    • Recipe

    If you’ve ever raised an eyebrow at sliced peaches on a salad bar or cinnamon apples as a side dish, then I’m here to raise one back at you. Sweet seasonal side dishes with savory meals are the best kind of upgrade.

    One of the perks of being a kid is that you’re constantly plied with fruit. Bananas at breakfast, orange slices at lunch, and applesauce with dinner.

    At some point in early adulthood, fruit became an unnecessary accessory at mealtime. But once I had kids, I realized that my mom was both on to something and missing opportunities. As a mom, I wanted to make sure my kids had a balanced diet. As a former kid, I also wanted fruit with dinner. But also as an adult, I wasn’t going to suck Mott’s out of a pouch.

    Thus, fruit salad re-entered the chat. Mostly seasonally, sure. But hardly a week goes by in the summer we don’t have a fruit salad to accompany lunch or dinner.

    Some veer more towards the savory (like stone fruit salad with tomato and mozzarella), while some are distinctly on the sweet side (give me watermelon strawberry salad all darn day please!). Sometimes they’re punchy (strawberry cucumber salad with red onion and balsamic honey dressing) and sometimes they’re tangy (cantaloupe salad with raspberries and lemon dressing). But they’re always a refreshing contrast to the heavier char-grilled meats and starchy pasta salads that feature heavily in our summer suppers.

    This bright berry salad is squarely on the sweeter side, but also tangy and tart. We love it alongside grilled chicken and grilled corn, which tend to need some acid to balance out the meal.

    Two small white bowls of mixed berry salad with a large bowl of salad on a concrete background; a cream linen napkin and bundle of fresh mint surround the bowls.

    How to Keep Berries Fresh

    Keeping fresh berries plump, juicy, and mold-free is tough. Even in this house – where fresh berries are a snack we enjoy nearly daily in the spring and summer – we inevitably run into a few moldering berries by the second or third day.

    I’ve tried lots of tricks – vinegar washes, dunks into hot water, and even fancy berry storage containers – and haven’t had much success.

    I have, however, had success keeping berries fresh for longer by storing them properly. I store strawberries in single layers in a tupperware container, lined with paper towels in-between. For raspberries, blueberries, and blackberries, I remove the berries from the clamshell containers, line the container with a paper towel, replace the berries and add another paper towel on top. This method will keep berries fresh for 3-4 days, depending on how fresh they were when you bought them!

    If you’re preparing this berry fruit salad for a special occasion or gathering, we simply recommend purchasing the berries the day before for the freshest ingredients possible.

    Pro-tip: use up any sad looking berries in our berry compote!

    How to Make a Berry Salad

    Get this beautiful, bright, berry-licious fruit salad in just 10 minutes with only a handful of ingredients. Make a simple dressing of honey, fresh lemon, and just a dash of vanilla to drizzle over fresh mixed berries. Give your Berry Salad a good (gentle) toss and it’s ready to serve!

    Chopped strawberries, blueberries, blackberries, and raspberries in a large glass mixing bowl with chopped fresh mint.
    Combine the berries and finely chopped mint in a large mixing bowl.
    Side view, lemon juice, lemon zest, and honey mixed until smooth in a small glass mixing bowl with a spoon resting in the dressing.
    Combine lemon juice, lemon zest, and honey, then stir until smooth.
    Side view, a hand pouring honey lemon dressing over mixed berries in a large glass mixing bowl.
    Pour the dressing over the berries.
    Mixed berry salad with honey lemon dressing in a large glass mixing bowl on a concrete background.
    Gently toss to combine.
    1. Place quartered strawberries into a large bowl with whole blueberries, blackberries, raspberries and finely chopped mint.
    2. In a separate bowl, whisk honey, lemon juice, and lemon zest until smooth and well combined.
    3. Pour dressing over the berries, then gently toss using a rubber spatula.
    4. Serve right away, and enjoy!

    Chef’s Tips!

    • Both lemon and lime juice and zest work great in the dressing!
    • Honey isn’t vegan, but agave is a great substitute!
    • Use the freshest berries you can find. They should be ripe but firm!
    • Quarter or even dice the strawberries for a taste of everything in every bite.
    • Use a rubber spatula to gently toss the salad so you don’t tear the delicate flesh on the raspberries and blackberries.
    Side view, a serving spoon tucked into a mixed berry salad on a concrete background with a cream linen napkin tucked against the bowl. The salad is made with strawberries, blueberries, blackberries, raspberries, fresh mint and a lemon honey dressing.

    What Does it Mean to Hull Strawberries?

    Contrary to common parlance, the hull of a strawberry is not actually the outer layer. It’s actually the little leafy green top. Hulling is simply the culinary term for removing that cluster of leaves, usually by cutting into the core, to preserve as much of the berry as possible.

    Simply work a paring knife around the hull at a 45° angle, cutting into the flesh of the berry, to create a small cone. This should allow you to easily pull out the hull and some of the tougher pith beneath.

    (Alternatively, if you’re having a “no bones day,” you can just hack off the tops of your strawberries and move your berry salad along. The berry police will not come for you. Promise.)

    Make It Your Way

    • Add in, or swap in, diced peaches, mango, kiwis, or fresh cherries. Any fruit with a slightly sour note (as found in blackberries and raspberries) would be a tasty addition or replacement in this fruit salad.
    • Need a little protein or fiber? Mix in chia seeds, flax seeds, or toasted chopped walnuts or slivered almonds.
    • Swap limes for lemons in the dressing – juice and zest!

    How Long Does Berry Salad Last?

    Mixed berry salad doesn’t have a great shelf life and will store for about one day in the fridge. This does make it great for picnics, parties and potlucks, but don’t rely on it for meal prep.

    However, the dressing is good for 3-5 days in the fridge on its own, so if you do want to make it last, portion the berries and dress each berry fruit salad individually, just before serving. Store the dressing in a mason jar and give it a good shake before pouring over berries.

    Side view, a fork tucked in a white bowl filled with a fresh berry salad made with strawberries, blackberries, blueberries, raspberries, mint, and a honey lemon dressing. A bundle of fresh mint as well as another small and large bowl of salad are in the background.

    Did you make this mixed berry salad? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    A berry fruit salad made with strawberries, blueberries, blackberries, raspberries, mint, and lemon honey dressing in a brown speckled bowl with a cream linen napkin to the side.

    Fresh Berry Salad with Honey and Mint

    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Get this beautiful, bright, berry-licious fruit salad in just 10 minutes with only a handful of ingredients. Make a simple dressing of honey, fresh lemon, and just a dash of vanilla to drizzle over fresh mixed berries. Give your Berry Salad a good (gentle) toss and it's ready to serve!
    Prep Time: 10 minutes mins
    Total Time: 10 minutes mins
    Servings : 8
    Calories: 68

    Ingredients

    • 1 pound fresh strawberries, hulled and quartered
    • 6 ounces fresh blackberries
    • 6 ounces fresh blueberries
    • 6 ounces fresh raspberries
    • 2 tbsp chopped fresh mint

    Dressing

    • 2 tbsp honey or agave
    • 1 tbsp lemon juice
    • 1 tsp lemon zest
    • ½ tsp vanilla extract

    Instructions

    • Place the strawberries, blackberries, blueberries, raspberries, and mint in a large mixing bowl.
    • Combine the honey, lemon juice, lemon zest, and vanilla extract in a small bowl and whisk until well combined.
    • Pour the dressing over the berries, then gently toss using a rubber spatula until the berries are evenly coated with the dressing.
    • Serve right away, and enjoy!

    Nutrition Information

    Serving: 1heaping cup, Calories: 68kcal (3%), Carbohydrates: 17g (6%), Protein: 1g (2%), Fat: 0g, Saturated Fat: 0g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 1mg, Potassium: 175mg (5%), Fiber: 4g (16%), Sugar: 11g (12%), Vitamin A: 1% (1%), Vitamin C: 78% (78%), Calcium: 2% (2%), Iron: 3% (3%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

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    Filed Under: Gluten Free, Grain Free, Salads, Side Dishes, Spring Recipes, Summer Recipes, Uncategorized, Vegan, Vegetarian

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