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)
Ingredients:
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
Instructions:
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.