End of Summer Fruit Salad

Fall is almost here and I wish I could say I feel it, but with the weather in LA still sizzling away, I really can’t feel Fall coming…but I do yearn for it! Seriously. While most people are trying to savor the last bits of summer, I’m just patiently waiting for the crispy and chilly air to push its way into California. So today we have a no baking and cooking recipe for those of you still sweltering away in the heat or even for those who want to hang on to the last bits of summer for as long as possible. Our End of Summer Salad is not only so darn easy to make, but it’s also incredibly light and refreshing.

I really like this salad this time of year, when summer fruits are super ripe and on thier last leg before they’re gone until next year…specifically the peach sitch in this recipe. I love having this for a light lunch or throwing some protein on it for an equally light, but slightly more well rounded dinner. This dish seriously takes 10 minutes to make and the vinaigrette is enough to last for several different uses, which I also love. Enjoy! xx, Jenny

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End of Summer Fruit Salad

RECIPE BY Teri & Jenny

PRINT RECIPE

5 from 1 vote

Prep Time: 30 mins

Servings: 5

  INGREDIENTS  

lemon vinaigrette

• 2 tablespoons fresh lemon juice2 tablespoons fresh lemon juice
• 1 ½ tablespoons honey1 ½ tablespoons honey
• 2 teaspoons Dijon mustard2 teaspoons Dijon mustard
• 1 garlic clove, minced1 garlic clove, minced
• ⅔ cup extra virgin olive oil⅔ cup extra virgin olive oil
• salt and pepper to tastesalt and pepper to taste

salad

• 2 heaping cups of greens of choice such as baby kale, arugula, watercress, etc2 heaping cups of greens of choice such as baby kale, arugula, watercress, etc
• 1 yellow peach, seeded and cut into thin wedges1 yellow peach, seeded and cut into thin wedges
• 1 cup blueberries1 cup blueberries
• ¼ small, seedless watermelon, cut into ½ inch cubes¼ small, seedless watermelon, cut into ½ inch cubes
• 4 ounces crumbled feta4 ounces crumbled feta
• lemon zestlemon zest
• mint leavesmint leaves
• cracked black peppercracked black pepper

Recipe instruction visual controls:

  INSTRUCTIONS  

• For lemon vinaigrette: Place all ingredients, except oil, into a mixing bowl and whisk together. While whisking, pour oil into the mixture in a slow and steady stream until fully incorporated and well blended. Adjust seasonings.
• Place all salad ingredients, except feta, lemon zest and mint leaves into a large mixing bowl and toss together. Transfer mixture to a platter or individual plates and toss together.
• Drizzle the salad with some of the vinaigrette and top with crumbled feta, lemon zest and mint leaves. Finish with cracked black pepper and serve.

Calories: 433kcal Carbohydrates: 31g Protein: 5g Fat: 34g Saturated Fat: 7g Cholesterol: 20mg Sodium: 279mg Potassium: 346mg Fiber: 2g Sugar: 26g Vitamin A: 1490IU Vitamin C: 26mg Calcium: 128mg Iron: 1mg