Citrus Berry Spring Salad (Printable)

A fresh blend of citrus and berries with mint for a bright, flavorful dish.

# What You'll Need:

→ Citrus Fruits

01 - 2 large oranges, peeled and segmented
02 - 1 large pink grapefruit, peeled and segmented
03 - 1 lemon, juiced
04 - 1 lime, juiced

→ Berries

05 - 1 cup fresh strawberries, hulled and sliced
06 - 1 cup fresh blueberries
07 - 1 cup fresh raspberries
08 - 1 cup fresh blackberries

→ Dressing & Garnish

09 - 2 tablespoons honey or maple syrup
10 - 2 tablespoons fresh mint leaves, finely sliced
11 - 1 teaspoon lemon zest
12 - 1 teaspoon lime zest

# Step-by-Step Guide:

01 - In a large bowl, gently combine the orange and grapefruit segments with the strawberries, blueberries, raspberries, and blackberries.
02 - In a small bowl, whisk together the lemon juice, lime juice, honey or maple syrup, lemon zest, and lime zest until well combined.
03 - Pour the dressing over the fruit and gently toss to coat all components evenly.
04 - Sprinkle the mint over the salad and toss lightly once more to distribute throughout.
05 - Serve immediately, or chill for up to 2 hours for enhanced flavors before serving.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen when really you just needed 15 minutes and good fruit.
  • The flavor balance between bright citrus and sweet berries feels effortless, but somehow tastes considered and intentional.
  • It's the kind of dish that works equally well for a casual family breakfast or when you're trying to impress someone.
02 -
  • Don't prep the mint until the last possible moment—it will turn dark and bruised if it sits in the acidic dressing, losing that fresh punch you worked for.
  • The citrus juice actually keeps the berries from oxidizing and turning dark, so despite what you might think, this salad stays vibrant for hours and tastes better the longer it sits, as long as the mint goes on just before eating.
03 -
  • Segment your citrus over a bowl to catch every drop of juice—that liquid gold becomes part of your dressing and tastes ten times better than juice from the bottle.
  • The secret to this tasting restaurant-quality is treating it gently and not overthinking the ratios; let your eye tell you when the colors balance beautifully, and you're already halfway to success.
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