River Float Fruit & Herb Salad
A refreshing summer salad with Texas peaches, watermelon, and a zesty citrus vinaigrette, inspired by the river tubing adventures along the Guadalupe River. This american-inspired salads ready in about 15 minutes pairs diced ripe peaches, cubed seedless watermelon, finely chopped fresh mint leaves into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 145 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, diced ripe peaches
- 1 cup, cubed seedless watermelon
- 1/4 cup, finely chopped fresh mint leaves
- 1/4 cup, thinly sliced red onion
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lime juice
- 1 tbsp honey
- 1 tsp lemon zest
- 1/4 tsp coarse sea salt
- 2 tbsp, chiffonade fresh basil
Instructions
- Step 1: In a large bowl, combine diced peaches, cubed watermelon, and thinly sliced red onion. Gently toss to mix without bruising the fruit.
- Step 2: Whisk together olive oil, lime juice, honey, lemon zest, and coarse sea salt in a small bowl until emulsified and smooth.
- Step 3: Pour the vinaigrette over the fruit mixture and toss gently with clean hands until evenly coated. Add chopped mint and toss once more.
- Step 4: Transfer to a chilled serving bowl and garnish with basil chiffonade just before serving to maintain vibrant color and freshness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does River Float Fruit & Herb Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover River Float Fruit & Herb Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced ripe peaches from drying out.
Can I substitute ingredients in River Float Fruit & Herb Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale River Float Fruit & Herb Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with River Float Fruit & Herb Salad?
American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Very good for a 0-minute recipe. Would bump up the spice level though.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
