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–+ servings

California Watermelon Fruit Salad with Honey Lime Dressing

A refreshing summer watermelon fruit salad tossed with fresh berries, mint, and a tangy honey lime dressing.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1
Course: Fruit Desserts, Quick Meals, Salad
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 cups cubed watermelon seedless, about 1/2-inch cubes
  • 1 1/2 cups quartered strawberries fresh, hulled
  • 1 cup blueberries fresh
  • 1 cup blackberries fresh
  • 1/4 cup fresh mint leaves thinly sliced
Dressing
  • 2 tablespoons honey preferably local
  • 2 tablespoons fresh lime juice from about 1 lime
  • 1 teaspoon lime zest finely grated
  • 1 tablespoon extra virgin olive oil California-grown preferred

Method
 

  1. In a large bowl, gently combine the cubed watermelon, quartered strawberries, blueberries, and blackberries. Sprinkle the sliced mint over the top.
  2. In a small bowl or measuring cup, whisk together the honey, lime juice, lime zest, and olive oil until well blended. Drizzle the dressing over the fruit and mint, then toss very gently to coat without crushing the berries. Serve immediately for best texture and flavor.

Nutrition

Calories: 120kcalCarbohydrates: 24gProtein: 2gFat: 3gSaturated Fat: 0.5gSodium: 5mgFiber: 4gSugar: 18g

Notes

For a sweeter salad, add an extra tablespoon of honey or use agave nectar. Substitute any berries you have on hand, such as raspberries or sliced nectarines. This salad is best served fresh; leftovers can be refrigerated for up to 4 hours but may become watery. Avoid over-tossing to keep berries intact. For a festive touch, garnish with edible flowers like nasturtiums. Serve alongside grilled chicken or fish for a complete summer meal.

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