Quick Summer Fruit Salad Recipe made with just a few ingredients. Perfect for a light lunch or a summer picnic
Course brunch, Dessert
Cuisine American
Prep Time 10minutes
Cook Time 0minutes
Total Time 10minutes
Servings 2people
Calories 713kcal
Author Healing Tomato
Ingredients
For the Dressing
1/2cupextra virgin olive oilsaffron or sunflower oil will work too
1lemonjuiced
1.5TbspZa'atar
1/4cupagavesee notes
1/2tspsaltadjust to taste
3mint leavesfinely chopped
For the Fruits
1.5cupblackberries
1avocadochopped (make sure avocado is slightly firm)
1peachchopped
1cupquinoacooked (1/2 cup uncooked)
2Tbspalmondswhole or slivers
For Garnish (Optional)
4leavesfresh mint
4leavesbasil
Instructions
Make the dressing
In a salad bottle, add all the ingredients
Give it a good shake
Refrigerate for 4 hours to overnight
Assemble the Salad (30 Min before serving time)
In a bowl, add all the fruits, quinoa and nuts
Add about 3 Tbsp of the salad dressing or adjust to taste
Mix well and cover
After 30 minutes, garnish and serve
Notes
- NUTRITION INFO IS APPROXIMATE- Note that you will not use all the salad dressing for this recipe. I refrigerated my leftover dressing and used it in other salads during the week- I added a little extra agave based on the recipe I am going to be using it in. Feel free to adjust it based on your recipe- You can add flax seeds, pumpkin seeds, chia seeds, hemp seeds, pecans and/or walnuts- Cooking 1/2 cup of quinoa should take about 10 minutes (Stove Top). While it's cooking, I chop the fruits. If you didn't have time to make the dressing the night before, you can make it while the quinoa is cooking. Then, give the salad dressing as much time to marinate as you can.