Berry Salad (with Lemon Poppy Seed Dressing)
Berry salad tossed with a lemon poppy seed dressing for a healthy, nutritious, and refreshing side that you can make in just 15 minutes for your summer party or barbecue gathering. It is gluten-free, low-carb, and vegetarian (and can be dairy-free and vegan)!
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup light olive oil ((or avocado oil))
- Zest of a lemon ()optional, add it to the dressing only if you love tangy dressings!))
- 1/4 cup fresh lemon juice ((or lime juice or red wine vinegar))
- 1/4 cup honey ((or pure maple syrup). If on a keto diet, use sugar-free maple syrup or a sugar substitute!)
- 1/4 teaspoon salt
- A dash of ground black pepper
- 1/2 tablespoon poppy seeds
- 6 ounces blueberries
- 6 ounces blackberries
- 6 ounces raspberries
- 16 ounces strawberries (,hulled and quartered)
- 16 ounces watermelon (,peeled and cut into cubes (Replace with more berries if you are on a keto diet))
- 12 fresh mint leaves ((or finely chopped))
- Zest of 1 lemon ((or 1/2 to 1 tsp))
- 1/4 cup goat cheese (, crumbled (or feta cheese) -- OPTIONAL)
Instructions
- 1
In a large glass measuring cup, or in a mason jar with a tight-fitting lid, add the oil, lemon zest and juice, honey, salt, pepper, and poppy seeds.
- 2
Whisk or shake until well combined. Let it sit at room temperature while preparing the salad in order to allow the flavors to blend.
- 3
To make our berry salad recipe, start by washing your berries under cold water and then laying them out on a clean towel or paper towel.
- 4
Pat them dry gently to remove excess water (or they will become too soft). Hulled and quarter them! Place the watermelon cubes into a large salad bowl and top with the berries.
- 5
Sprinkle the mint and lemon zest over. Spoon over 2-3 tablespoons of the dressing and gently toss to combine. Top with the crumbled goat cheese!
- 6
Cover with a plastic wrap and chill until serving (in up to 30-60 minutes). If it'll take more than one hour to serve the salad, only mix the salad with the dressing right before serving. You may store both the salad and dressing separately in the fridge to avoid sogginess.