Citrus Berry Spring Salad

# Components:

01 - 2 large oranges, peeled and segmented

02 - 1 large pink grapefruit, peeled and segmented

03 - 1 lemon, juiced

04 - 1 lime, juiced

05 - 1 cup fresh strawberries, hulled and sliced

06 - 1 cup fresh blueberries

07 - 1 cup fresh raspberries

08 - 1 cup fresh blackberries

09 - 2 tablespoons honey or maple syrup

10 - 2 tablespoons fresh mint leaves, finely sliced

11 - 1 teaspoon lemon zest

12 - 1 teaspoon lime zest

01 - In a large bowl, gently combine the orange and grapefruit segments with the strawberries, blueberries, raspberries, and blackberries.

02 - In a small bowl, whisk together the lemon juice, lime juice, honey or maple syrup, lemon zest, and lime zest until well combined.

03 - Pour the dressing over the fruit and gently toss to coat all ingredients evenly.

04 - Sprinkle the fresh mint over the salad and toss lightly once more to distribute.

05 - Serve immediately or chill for up to 2 hours to enhance flavors before serving.

01 -

It comes together in fifteen minutes, which means you can impress people without the stress of actual cooking.
The flavor deepens if you make it ahead, so it's perfect for when guests are arriving and you need one less thing to fuss over.
It tastes like spring tastes—bright, hopeful, and nothing like the heavy meals you've been making all winter.

02 -

The berries will release liquid as they sit, which is beautiful and intentional—but if you're making this more than two hours ahead, drain some liquid before serving or it becomes too jammy.
Cutting the mint at the last moment matters more than you'd think; letting it sit releases oils that turn it dark and bitter, so do this while your guests are walking in the door.

03 -

Remove citrus segments whole rather than cutting them into pieces; they stay firmer, look more elegant, and the juice stays inside where it belongs.
Zest your citrus before juicing it—trying to zest a juiced lemon is like trying to close the barn door after the horses have fled.