Fresh Fruit Salad with Honey Lime Poppy Seed Dressing
A vibrant and refreshing fruit salad with a sweet and tangy honey lime poppy seed dressing. Perfect for summer gatherings and family meals.
Ingredients
Fruit Salad Ingredients
- 2 cups strawberries, hulled and quartered Use sweet and fragrant, ripe berries.
- 1 cup blueberries Small bursts of tang and color.
- 2 kiwis, peeled and sliced Add a tropical tang and beautiful green.
- 2 apples, cored and diced (Granny Smith or Honeycrisp) Provide crisp texture contrast.
- 1 cup seedless grapes, halved Juicy pops that everyone loves.
- 1 mango, peeled and diced (optional) For a lush, tropical sweetness.
- 1/4 cup chopped fresh mint Bright, cooling, aromatic addition.
- 1/3 cup chopped toasted almonds or pecans For crunch and warmth.
Dressing Ingredients
- 1/4 cup honey Floral sweetness to bind everything.
- 1 lime, zest and juice Bright acidity that lifts the fruit.
- 2 teaspoons poppy seeds Tiny jewels of texture and visual interest.
- 1 tablespoon extra virgin olive oil or mild-flavored oil For silky mouthfeel.
- 1 pinch sea salt Balances the sweetness.
Instructions
Preparation
- Wash and prepare your fruit: quarter the strawberries, halve the grapes, dice the apples, slice the kiwis, and dice the mango if using.
- In a dry skillet over medium heat, toast the almonds or pecans for 3–4 minutes, stirring often until fragrant and golden. Let them cool and roughly chop.
- In a small bowl, whisk together the honey, lime zest, lime juice, poppy seeds, olive oil, and a pinch of sea salt until emulsified and glossy.
- In a large bowl, gently fold the prepared fruit with the chopped mint.
- Pour the dressing over the fruit and toss gently until everything is lightly coated.
- Add the toasted nuts just before serving to keep them crunchy.
- The salad can be enjoyed immediately or chilled for 20–30 minutes to let flavors marry.
Notes
Make ahead: Prepare the dressing up to 3 days in advance. Leftovers should be stored in an airtight container in the fridge for up to 2 days.