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Home » Vegan Recipes » Dessert » Mixed Berry Salad with Sweet Lime Dressing

August 10, 2022

Mixed Berry Salad with Sweet Lime Dressing

POSTED BY: ERIN WYSOCARSKI | UPDATED ON: AUGUST 10, 2022 | 4 COMMENTS

Jump to Recipe·5 from 1 review

In this mixed berry salad, these sweet berries pop with a hint of sour and are tossed with sugar, lime zest and lime juice. This is a refreshing recipe that’s perfect in a bowl for summer and can be used in other desserts, over vegan ice cream, in side dishes and more. Enjoy the freshness and vibrant color!

Two hands holding blueberries over a stainless steel prep bowl.

It’s so hot outside! When the heat climbs up into the 90s, I feel so trapped. I only want to drink cold water and eat cold food. This mixed berry salad is perfect for adding some freshness and coolness to an oppressively hot day.

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  • This berry salad is:
  • What fruits are best for making a fruit salad?
  • What pulls everything together: this sweet lime dressing!
  • Enjoy this mixed berry salad with any of these recipes!
  • Mixed Berry Salad with Sweet Lime Dressing
    • Ingredients
    • Did You Love This Recipe? Please Leave A Rating Below!

This berry salad is:

  • Easy to make
  • Super fresh!
  • Perfect for eating while you are prepping
  • Good cold or at room temp
  • Great on really hot days
  • Portable and packable
  • Can be modified based on fruits that are in season
  • … and incredibly delicious!
Two hands holding blackberries over a stainless steel prep bowl.

What fruits are best for making a fruit salad?

I used fresh blackberries, cherries and blueberries here, but you can use any berry or stone fruit that you like, such as:

  • peaches
  • mangoes
  • plums
  • apricots
  • nectarines
Two hands holding cherries over a stainless steel prep bowl.

A cherry pitter is perfect for this job. It’s messy work, but way better than prying out the pits by hand.

Two hands zesting a lime against a dark background.

What pulls everything together: this sweet lime dressing!

The dressing here is just lime juice, zest and sugar. To yield more juice from the lime, roll it on your countertop with the palm of your hand. Use a zester all over, using just enough pressure to remove the green part and not the white part to reduce bitterness. Then halve it and juice the lime using a juicer if you’ve got one.

Two hands squeezing a lime in a lime squeezer.

I processed the lime and sugar in a processor for a smoother texture, but it’s not totally necessary here.

A measuring cup pouring sweet lime dressing over a bowl of mixed berries.

This dressing will yield more than you need, but you can reserve it and add to leftover berries, or toss some into cold water for a refreshing drink. Enjoy this berry salad at room temp or give it a chill before serving.

A top-down shot of a bowl of mixed berries in a prep bowl.

Enjoy this mixed berry salad with any of these recipes!

Tofu Satay with Spicy Peanut Sauce

Grilled Sambal Oelek Tofu with Peanut Butter Sauce

Black Pepper and Thyme Crusted Tofu

Lemongrass Tofu with Satay Sauce

Coconut French Toast

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Two hands holding blackberries over a stainless steel prep bowl.

Mixed Berry Salad with Sweet Lime Dressing


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: erin wysocarski
  • Total Time: 10 minutes
  • Yield: 4-6 servings
  • Diet: Vegan
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Description

This mixed berry salad uses blackberries, cherries and blueberries for a cool salad on warm days. It’s tossed in a sweet lime dressing for some contrast and tang.


Ingredients

  • 2 cups blueberries
  • 2 cups blackberries
  • 2 cups cherries, pitted and halved or quartered
  • the zest and juice of 2 limes
  • 2 tsp sugar

Instructions

  1. In a large prep bowl, toss the berries together.
  2. In a separate small bowl, combine the lime juice, zest and sugar. Process in a food processor if you’d like a smoother texture, but this step isn’t necessary.
  3. Pour half of the dressing over the berries and gently toss to coat. Taste, then add more dressing if you’d like. Served chilled or at room temp.
  4. Reserve the extra dressing in the refrigerator. Add to any leftover berries or toss into cold water for a refreshing drink.
  • Prep Time: 10 minutes
  • Category: Salad
  • Method: Chilled, Macerated
  • Cuisine: American

Did You Love This Recipe? Please Leave A Rating Below!

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Filed Under: Dessert, Summer Recipes, Vegan Meal Prep, Vegan Recipes, Vegan Seasonal Recipes

Filed Under: Dessert Summer Recipes Vegan Meal Prep Vegan Recipes Vegan Seasonal Recipes

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Hi! I'm Erin and this is Jeff. I love creating vegan recipes for those who love to cook and eat, and Jeff enjoys photographing them. We're so glad you're here!

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Comments

  1. Trina says

    August 13, 2022 at 10:06 pm

    This fruit salad was soooo good and refreshing. Made it for our dinner and we were plenty satisfied. Plus I got a chance to use my handy dandy cherry pitter!
    Thank you again for another wonderful recipe,
    Trina

    Reply
    • erinwyso says

      August 22, 2022 at 5:13 pm

      I’m so happy you enjoyed it, Trina! Thanks for your kind feedback. 🙂

      Reply
  2. Ruchama B says

    August 11, 2022 at 10:11 am

    Difficult and expensive to obtain fresh blackberries where we live. Will frozen work? If so, should we defrost and rinse, or partially defrost and add?

    Reply
    • erinwyso says

      August 11, 2022 at 12:32 pm

      Ruchama, I don’t think frozen blackberries would work well here. You can increase the amount of cherries/blueberries, or sub another fruit like plums, strawberries, peaches, or mangoes. I hope you enjoy it!

      Reply

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Hi, I'm Erin!

Hi, I'm Erin!

Welcome to my little corner of the internet where I whip up delicious vegan dishes that feature vegan seafood, comforting classics, and crave-worthy umami flavors. You'll discover fresh and creative recipes here—all made with plants!

Our work has been featured in VegNews, HuffPost, Bon Appétit, and more.

My partner, Jeff, loves to capture all the photos you see here. We call Boston home, sharing our space with our adorable rescue pup, Harper.

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