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    Home > Blog > Salads > End of Summer Fruit Salad

    End of Summer Fruit Salad

    by Teri Lyn Fisher · Published: Sep 11, 2017 · Modified: May 25, 2020

    Jump to Recipe

    A plate of end of summer fruit salad with forks. 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, JennyA close up of end of summer fruit salad.

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    A plate of end of summer fruit salad with forks.

    End of Summer Fruit Salad

    5 from 4 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 30 minutes mins
    Servings: 5

      INGREDIENTS  

    lemon vinaigrette

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

    salad

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

      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

    September 11, 2017 / 2 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Smoked Paprika and Garlic Shrimp Skewers
    Next Post: Savory Herb Churros with White Queso Dip Next Post >

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    September 11, 2017 / 2 Comments

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    1. Ellen

      May 26, 2021 at 3:40 am

      5 stars
      I’t s amazing!!!! Thank you!

      Reply
    2. Mary

      September 11, 2017 at 2:04 pm

      Yum! This is my sort of salad. Not into loads of leaves but love ‘solid’ pieces to chew on. Also love fruit in salads. We are just moving towards Summer and all the lovely fruits that will be available. Even though we are having days and days of rain now, the Sun will shine soon.

      Reply

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