Fruit Salad

How to make Fruit Salad

Ingredients

For the dressing

¼ cup fresh lemon juice

¼ cup orange juice

1 teaspoon lemon zest

⅓ cup honey

2 tablespoons olive oil optional

2 teaspoons poppy seeds

For the salad

1 medium pineapple peeled, cored and cut into bite-sized chunks

1 pound fresh strawberries hulled and sliced

3 cups grapes halved

2 cups blueberries washed and patted dry

4 medium kiwis peeled, halved and sliced

3 mandarin oranges peeled and segmented

2 medium bananas peeled and sliced

Instructions

Make the dressing: Whisk all ingredients for the dressing together and chill in the fridge until ready to use.

Make the salad: Gently toss the sliced fruit with the dressing in a large bowl. Serve immediately. Store leftovers tightly covered in fridge for up to a day.

Notes:

I highly recommend slicing the bananas and kiwi last – the bananas so they will get tossed with dressing ASAP without turning brown, and the kiwi so you don’t end up with fuzzy skin bits all over your fruit.

If you want to use a creamy, dairy-based dressing with the salad in place of the one given, you must leave out the kiwi and pineapple – they break up dairy and yield a metallic, bitter, unpleasant taste.

Nutrition Information:

Serving: 1serving