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Herb-Infused Berry Salad

We can’t think of a better way to highlight berries at their peak of freshness than with this gorgeous, glistening summer salad.


The sweet, juicy gems are coated in a simple dressing of honey, lime juice and fresh mint — taking it way beyond your basic fruit salad.


Serves 6 (Gardyn Original Recipe curated by Katie McCall)


1 pint blueberries

1 pint raspberries

1 pint blackberries

1 quart strawberries, halved

2 limes, zested and juiced

2 tablespoons honey

8 fresh mint leaves, chopped


Place all berries into a large bowl. 


In a small bowl, combine the lime juice, lime zest, honey and mint. Stir until well-combined and then pour dressing over the berries. Toss gently and serve. 


For a “juicier” result, salad can be made the day before and will naturally macerate in the refrigerator overnight prior to serving.



About the chef:

Katie McCall joins the Gardyn table on a mission to inspire and explore a “kinder” and more sustainable approach to living.


Food writer, Le Cordon Bleu grad, and gluten-free bakery owner, Katie McCall has roots working with restaurants on the Michelin’s Bib Gourmand list in Chicago.


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