How to Make Summer Fruit Salad

closeup view of quinoa fruit salad with a mint leaf garnish

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 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings people

Calories 713kcal

Author Healing Tomato

Ingredients

For the Dressing

1/2 cup extra virgin olive oil saffron or sunflower oil will work too
1 lemon juiced
1.5 Tbsp Za'atar
1/4 cup agave see notes
1/2 tsp salt adjust to taste
3 mint leaves finely chopped

For the Fruits

1.5 cup blackberries
1 avocado chopped (make sure avocado is slightly firm)
1 peach chopped
1 cup quinoa cooked (1/2 cup uncooked)
2 Tbsp almonds whole or slivers

For Garnish (Optional)

4 leaves fresh mint
4 leaves basil

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.

Nutrition

Calories: 713kcal