There’s nothing sweeter or more in season right now than fresh fruit. Accent this light salad with mint and lemon juice for a nice zest and pop of color.
Recipe and photograph by Kimme Hargrove
Half a small watermelon, sliced and cut into cubes
2 cups each strawberries (sliced), raspberries, blackberries and blueberries
¼ cup fresh mint, chopped
Juice of half a lemon
Carefully toss all ingredients until combined; refrigerate for at least one hour. Add more mint or lemon juice as desired just before serving.
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