Side Dish: United States – Sunrise Citrus-Berry Mint Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 3 min

Additional 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (150 g) strawberries, hulled and quartered
1 cup (150 g) blueberries
1 cup (150 g) blackberries or raspberries
2 medium oranges, segmented (reserve 2 tbsp (30 ml) juice)
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) finely grated lemon zest
1–2 tbsp (15–30 ml) honey or maple syrup, to taste
1 tbsp (15 ml) finely sliced fresh mint
Pinch of fine sea salt
1 / 4 cup (30 g) toasted sliced almonds (optional)

Show original ingredient measurements

1 cup (150 g) strawberries, hulled and quartered
1 cup (150 g) blueberries
1 cup (150 g) blackberries or raspberries
2 medium oranges, segmented (reserve 2 tbsp (30 ml) juice)
1 tbsp (15 ml) fresh lemon juice
1 tsp finely grated lemon zest
1–2 tbsp (15–30 ml) honey or maple syrup, to taste
1 tbsp finely sliced fresh mint
Pinch of fine sea salt
1 / 4 cup (30 g) toasted sliced almonds (optional)

Instructions

Toast almonds in a dry skillet over medium heat until lightly golden and fragrant, 2–3 minutes; cool.
In a small bowl, whisk reserved orange juice, lemon juice, lemon zest, honey or maple syrup, and a pinch of salt until dissolved.
In a large bowl, combine strawberries, blueberries, blackberries, and orange segments.
Pour the citrus dressing over the fruit and gently toss to coat. Let sit 5–10 minutes to lightly macerate.
Fold in the mint just before serving. Top with toasted almonds, if using.
Serve chilled or at cool room temperature alongside the French toast for a bright, refreshing contrast.