Minted Fruit Salad (Paleo, vegan, gluten-free)

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I didn’t think this was a recipe at first. However, I have a rule — if Ben likes it so much that he mentions how good something is more than three times, it probably should go on the blog.

He usually likes my cooking, but he often tolerates my healthier recipes more than he actually relishes them. Some things, like pistachio pesto, he just won’t eat; other recipes, like strawberry bars, he’ll eat, but not rave over. Others, like the oven-baked brisket, he won’t stop talking about for days. 

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I promise, this is not about to become a blog where I chronicle my husband’s opinions on everything I make. But this fruit salad, which I threw together at the last second to use up some fruit that was at its very peak of ripeness, turned out so well that it surpassed even my expectations. The watermelon, blueberries and nectarines complement each other perfectly, and the tiny bite of mint adds a fresh, bright depth to the flavors.

This salad is almost better if you let it sit for a day in the fridge. It also makes a ton, so it’s perfect for a potluck picnic.

Happy summer!

Minted Fruit Salad
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Ingredients
  1. 1 small seedless watermelon, cut into 1/2-inch cubes
  2. 2 nectarines, diced
  3. 1 pint blueberries
  4. 4 Tbsp mint, chiffonaded
Instructions
  1. Toss watermelon and nectarines in a large bowl with blueberries and mint. Allow to marinate in the fridge for at least 15 minutes before serving. The salad will last for three days in the fridge.
Almond Butter Binge http://www.almondbutterbinge.com/

Comments

  1. says

    The place I stayed at in the Dominican Republic served this wonderful cantaloupe salad with mint and raisins. Your salad is reminding me of that – I’ll have to try it out and pretend like I’m still on vacation, ha! Hope you’ve had a lovely weekend!

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