Spring Fruit and Nut Salad with Honey-Lemon Dressing

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

A refreshing mix of crisp strawberries, oranges, and blueberries, tossed with toasted almonds and a sweet-tart honey-lemon vinaigrette. This salad recipe (sugar-free option), ready in about 15 minutes, pairs strawberries, oranges, blueberries 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 210 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

• 1.5 cups, sliced strawberries
• 1 large, segmented oranges
• 1 cup blueberries
• 1/4 cup, toasted and sliced almonds
• 2 tbsp honey
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp, chopped fresh mint

Instructions

1. Step 1: In a large bowl, combine strawberries, orange segments, blueberries, and almonds. Set aside.
2. Step 2: In a small jar, whisk together honey, lemon juice, olive oil, and mint until emulsified. Drizzle dressing over the salad and gently toss to coat.
3. Step 3: Cover and refrigerate for 30 minutes to allow the fruits to absorb the flavors. Serve chilled, optionally with a sprinkle of additional almonds for crunch.