Shellfish Free Berry Fruit Salad with Lemon and Mint
Four cups of peak-season berries tossed in a bright lemon-honey dressing and finished with fresh mint — this is the kind of dish that looks like you spent hours on it but comes together in minutes. The simple dressing of lemon juice, lemon zest, and honey coaxes out the natural sweetness of the strawberries, blueberries, raspberries, and blackberries without masking any of their individual character. That short ten-minute rest is the secret weapon here, giving the berries just enough time to release their juices and meld with the dressing into something that tastes genuinely special. The sliced mint adds a cool, herby lift that keeps every bite feeling fresh rather than heavy. Every single ingredient in this bowl is naturally free from shellfish and ocean-derived allergens, so there's zero label-reading stress — just gorgeous produce and pantry staples. It works beautifully as a light dessert, a brunch centerpiece, or a vibrant side alongside almost anything you're serving.
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Learn more →Ingredients
4 servings
- 1 cup strawberries, hulled and quartered
- 1 cup blueberries
- 1 cup raspberries
- 1 cup blackberries
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp honey
- 2 tbsp fresh mint leaves, thinly sliced
Instructions
- 1
In a small bowl, whisk together the lemon juice, lemon zest, and honey until the honey is fully dissolved.
- 2
Add the strawberries, blueberries, raspberries, and blackberries to a large mixing bowl. Pour the lemon-honey dressing over the berries and toss gently until evenly coated.
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