Pescatarian No-Cook Fruit Salad
This is the kind of dish that makes a table look like a celebration without turning on a single burner. Juicy watermelon, sweet pineapple, plump blueberries, and bright strawberries all come together in one big bowl, tossed with a honey-lime dressing that ties every bite together with a citrusy zing. The lime zest is a small touch that makes a big difference, adding a fragrant pop that keeps the whole thing feeling fresh rather than just sweet. Fresh mint scattered throughout lifts the flavors even further and gives the salad a gorgeous, garden-party finish. It comes together in minutes and can chill in the fridge for up to two hours, making it an effortless make-ahead option for brunches, barbecues, or weeknight dinners. Since every ingredient here is naturally plant-based with no meat or poultry in sight, it fits beautifully into a pescatarian lifestyle without any substitutions or workarounds needed.
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6 servings
- 2 cups strawberries, hulled and quartered
- 1 cup blueberries
- 1 cup red grapes, halved
- 2 cups watermelon, cut into 1-inch cubes
- 2 kiwis, peeled and sliced into half-moons
- 1 cup pineapple chunks, fresh or canned (drained)
- 2 tbsp fresh mint leaves, thinly sliced
For the dressing
- 2 tbsp honey
- 2 tbsp fresh lime juice (from about 1 lime)
- Ā½ tsp lime zest
Instructions
- 1
In a small bowl, whisk together the honey, lime juice, and lime zest until the honey is fully dissolved and the dressing is smooth.
- 2
Add the strawberries, blueberries, grapes, watermelon, kiwi, and pineapple to a large mixing bowl.
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