Fresh Summer Fruit Salad (Print Version)
# Ingredients:
→ Fresh Fruits & Vegetables
01 -
3 ripe peaches, perfectly sweet
02 -
1 small watermelon (the mini variety works best)
03 -
1 crisp English cucumber
→ For the Herb Vinaigrette
04 -
2 tablespoons good quality avocado oil (or olive oil if you prefer)
05 -
3 tablespoons pure maple syrup
06 -
2 tablespoons fresh lemon juice
07 -
1 cup fresh basil leaves, packed tight
08 -
½ cup fresh mint leaves, packed well
09 -
½ teaspoon fine sea salt
10 -
½ teaspoon freshly ground black pepper
# Instructions:
01 -
Start by washing your peaches, watermelon, and cucumber thoroughly. Cut everything into bite-sized pieces – small cubes or slices work wonderfully. Don't worry about making them perfectly uniform; rustic charm is part of this salad's appeal! Transfer all your gorgeous fruit pieces into a spacious mixing bowl.
02 -
Toss all your dressing ingredients into a blender – the avocado oil, maple syrup, bright lemon juice, aromatic basil, refreshing mint, sea salt, and pepper. Blend everything together until you achieve a lovely semi-smooth texture with just a bit of pleasant chunkiness. The herbs should be well incorporated but still visible.
03 -
Drizzle that beautiful green herb dressing over your colorful fruit medley. Using a large spoon, gently fold everything together until each piece is lovingly coated with the minty-basil goodness. Serve this stunner immediately while everything is at its peak freshness!
# Notes:
01 -
Want to get ahead of the game? You can prep the fruit and whip up the dressing a couple hours early – just keep them separate in the fridge until you're ready to serve.
02 -
This salad really shines when eaten fresh, but if you happen to have leftovers, cover tightly and refrigerate for no more than 24 hours.
03 -
Made extra dressing? Lucky you! It's absolutely divine drizzled over any summer salad or even grilled vegetables.