This watermelon berry salad is summer in a bowl — juicy chunks of watermelon tossed with fresh strawberries, blueberries, and a bright honey-lime dressing that pulls everything together beautifully. It’s ready in 10 minutes, needs zero cooking, and looks stunning on any table. Whether you’re bringing it to a BBQ, serving it as a light dessert, or just craving something refreshing on a hot afternoon, this salad delivers pure, effortless flavor. A handful of fresh mint takes it from good to completely irresistible.
- • Swap: Swap blueberries for blackberries or raspberries depending on what’s freshest at the market.
- • Make-ahead: Cut the fruit up to 4 hours ahead and store separately; toss with the dressing right before serving to keep everything crisp.
- • Storage: Dressed salad keeps refrigerated for up to 1 day — the fruit will release juices but still tastes great.
- • Variation: Add crumbled feta cheese and fresh basil for a savory-sweet version that pairs well alongside grilled chicken.
- • Serving: Serve in a chilled bowl or hollow watermelon half for a show-stopping summer presentation.
Summer is almost here friends and what’s better in summer than a big bowl of fresh fruit! This watermelon berry salad is so easy to whip up, takes just 10 minutes and great served at your next summer get-together.
Makes 8- 1 cup servings at 0SP. If you don’t have sugar-free syrup you can use a little honey but this will add points, making each serving 1SP. Salad will keep well in the fridge for 3 to 4 days.
Ingredients used
- Watermelon
- Strawberries
- Blueberries
- Blackberries
- Raspberries
- Lemon
- Fresh mint
- Sugar free syrup
Watermelon berry salad
Ingredients
- 4 cups watermelon, cubed
- 1 cup strawberries, quartered
- 1 cup raspberries
- 1 cup blueberries
- 1 cup blackberries
- Juice of 2 lemons
- 2 Tbsp fresh mint, chopped
- 1/4 cup sugar free syrup *I use E.D Smith
Instructions
- Cut and cube the watermelon, wash all berries and cut the strawberries in quarters.
- Juice the 2 lemons, chop up the fresh mint.
- Add all the fruit to a large bowl, pour in syrup, fresh lemon juice and mint. Gently mix well. Let chill in the fridge for 1 hour. Makes 8- 1 cup servings
Notes
