Fruit Salad with a Honey Lime Dressing & Quinoa Crunch
Beautiful nutrient packed and naturally sweet fruits, paired with mint, a honey and lime dressing, and topped with a quinoa crunch crumble. Total fruit salad perfection.
- 1 cup blackberries
- 1 cups sliced strawberries
- 1 cup green grapes
- 1 cup purple grapes
- 1/2 cup pomegranate seeds
- 2 medium asian pears
- 2 medium honey crisp apples
- 1 handful fresh mint leaves, loosely chopped
Honey Lime Dressing
- 2 small limes
- 1/4 cup honey
- 1 tsp cinnamon
- 1 cup quinoa
- 1 tbsp coconut oil
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 1 tbsp chia seeds
- 1 tbsp hemp hearts
- 1-2 tbsp maple syrup or coconut nectar
Wash and chop your fruit. Toss it all gently in a bowl with the fresh mint leaves.
Place all the dressing ingredients into a jar and shake until well mixed then pour over salad and toss. If your honey is hard you will want to warm it slightly.
Preheat oven to 350 degrees and line it with parchment paper. Mix all the Quinoa Crunch ingredients evenly onto the tray and bake for 10 minutes.
Break up the quinoa and crumble it on the salad just before you serve it.
The salad will keep well in an air-tight glass container in the fridge without the crumble for 3-5 days.
I like to store the crumble separate until I am ready to eat the salad. The crumble will last 1-2 weeks in the fridge and 2 months in the freezer. It is great to have on hand to sprinkle onto salads, yogurt, or porridge.