Spring Fruit Salad (Print Version)
Seasonal strawberries, kiwi and pineapple tossed with a homemade lemon poppy seed dressing for a refreshing spring treat.
# Ingredients:
→ Dressing
01 -
1 lemon, zested and juiced
02 -
2 tablespoons maple syrup
03 -
1 teaspoon poppy seeds
→ Fruit
04 -
16 ounces strawberries, quartered
05 -
4 kiwi, sliced into half moons
06 -
1 pineapple, cored and cubed
# Steps to Follow:
01 -
In a large bowl, zest the lemon. Slice the lemon in half, juice it completely into the bowl, then add maple syrup and poppy seeds. Whisk everything together until combined.
02 -
Add strawberries, kiwi, and pineapple to the dressing. Toss until the fruit is evenly coated.
03 -
Serve immediately or refrigerate until ready to serve.
# Additional Notes:
01 -
The salad can be made one day ahead and stored covered in the refrigerator. Toss before serving to redistribute the dressing.
02 -
It is best to serve the salad within a few hours of mixing as the fruit will break down over time and release juices.
03 -
Popular additions to this salad include white grapes, red grapes, blueberries, or cubed apples.
04 -
Leftovers can last for 2-3 days when stored in the refrigerator but will continue to soften.