Legume Free Stone Fruit Salad with Honey & Fresh Mint
Summer stone fruit at its peak deserves nothing more than a light, fragrant dressing, and that's exactly what this recipe delivers. Juicy peaches, nectarines, and sweet cherries are tossed in a honey-lemon vinaigrette with a whisper of ginger, then finished with torn fresh mint and optional basil for an herby lift that makes the whole bowl feel alive. The short rest time is the secret — letting the fruit sit for ten minutes coaxes out those gorgeous natural juices and turns the dressing into something almost syrupy. Every ingredient here is clean and straightforward, so anyone avoiding legumes can dig in without scanning labels or second-guessing a single component. It works beautifully as a light dessert, a brunch side, or even alongside grilled proteins when you want something bright and refreshing on the table. The combination of acid from the apple cider vinegar and lemon with the floral sweetness of honey keeps it from tipping into cloying territory — it's balanced in the best possible way.
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Learn more →Ingredients
4 servings
For the salad
- 2 medium peaches, pitted and sliced into thin wedges
- 2 medium nectarines, pitted and sliced into thin wedges
- 1 cup sweet cherries, pitted and halved
- 2 tbsp fresh mint leaves, torn
For the dressing
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- ⅛ tsp ground ginger
- pinch of salt
For serving
- 1 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
In a small bowl, whisk together the honey, apple cider vinegar, lemon zest, lemon juice, ground ginger, and salt until the honey is fully dissolved and the dressing is smooth.
- 2
Combine the sliced peaches, nectarines, halved cherries, and torn mint in a large mixing bowl.
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