Now that the weather is getting warmer, all I want is fresh salads and fruits and vegetables. Isn’t it funny how that happens as soon as we say goodbye to winter? This simple fruit salad is beautiful, refreshing, and so easy to make. I like a fruit salad, but I think that they can be a little boring, so made a really easy dressing to toss the fruit in. Citrus juice, honey, and fresh mint is not earth shattering, but so crisp and clean when tossed with fruit. A little pinch of sea salt would be great in this too. I had some leftover fruit salad, so I turned it into a smoothie. In all honesty, it was best smoothie I have ever had.
I was flattered to be asked to participate in the Pampered Chef Help Whip Cancer campaign again this year. Every year Pampered Chef turns a few of their products pink and makes them available during May and October. For each pink product purchased they donate $1 to the American Cancer Society. During the month of May you can also host a Fundraiser Cooking Show and 25 percent of the proceeds will go to the ACS. Since the campaign’s beginning in 2000, Consultants and customers have raised more than $10.2 million to Help Whip Cancer. These funds go to early detection programs and breast cancer education across the country. With so many friends, family members, and loved ones being diagnosed each day, I am happy to spread the word on this great program.
1 pint raspberries
1 pint blueberries
1 pound strawberries
3 Tablespoons honey
1 Tablespoons lemon juice
1 Tablespoon lime juice
2 Tablespoons orange juice
1 Tablespoons fresh mint
Rinse berries under cold water. Drain.
Segment two oranges. Start by removing the top and bottom of the orange.
Remove the peel and pith from the orange by cutting it off starting at the top and working your knife down the sides of the orange. I like to go back and clean it up with a paring knife.
Cut in between the membranes, and remove the flesh of the orange. Easy right?
Add the fruit to a large bowl. Add the zest from half an orange, the lemon, and the lime.
In a small bowl, add citrus juices.
Whisk in honey and mint.
Pour the dressing over the fruit.
Give a gentle toss. Be careful, or you will crush all of your raspberries.
Garnish with more mint. Fresh and easy! I had some fruit salad leftover, so I decided to make it pink, and make a smoothie out of it.
Leftover fruit salad
Put the fruit salad, almond milk, and a little extra honey in the blender. Let it run until smooth. Add a Tablespoon or two of coconut oil at the end. Pour into jars. These are headed to my freezer for breakfast tomorrow.
**I have been selected by The Pampered Chef to be an ambassador for their Help Whip Cancer® program. While I have received product in exchange for my post, my opinions are my own, and I have not been paid to post positive comments.**
Wednesday 17th of August 2022
Hi Bree, looks lovely. Have a question, why is coconut oil added to the smoothie prior to freezing?
Sunday 18th of September 2022
Hi Charlotte, you don't have to add coconut oil but I like it because it helps my body process all those carbs.
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Lynn D. Gregory
Thursday 30th of May 2013
This salad looks and sounds delicious! I have to take a salad to a meeting next week and was trying to decide what to take. I now have my answer and I know it'll be a hit! I can't wait to try it and also the smoothie. What a great idea! I can't stand to waste good fruit but had not thought of using it as a smoothie! I am also a Pampered Chef consultant and I too appreciate your beautiful use of our pink products and promotion of this great cause! Thank you!
Saturday 1st of June 2013
I love the mint in the smoothie. Hope you like this salad.
Saturday 18th of May 2013
What a beautiful salad! And what a great idea to use leftovers for smoothies! I had no idea you could do that! I be it saves so much time.
Thursday 23rd of May 2013
Thank you! It made the best smoothie. Loved the little hint of mint.