Now that warmer weather is finally here, I am really in the mood for fresh fruits and veggies from Sarnia Produce. Basically this salad was created taking some of my family’s favorite fruits and vegetables, chopping them up, adding a citrus-y dressing and VOILA!
This recipe is guilt-free. So you can heap a big bunch on your plate and munch away!
The dressing is super easy to make without any weird components like some of the store-bought dressings. Only 3 ingredients!
It’s a great way to get your kids to eat fruits and veggies. (There are many variations so you can pick the ingredients your kids will be most likely to eat.)
The sunflower seeds add a nice nutty crunch, which I love!
It looks so colorful, fresh, and pretty, especially when served in a crisp, green romaine lettuce leaf.
How to make the Sarnia Produce Fresh Fruit and Veggie Salad – Step by Step
You will need cucumbers, strawberries, grapes, a red bell pepper, fresh basil, olive oil, a lime, salt, and sunflower seeds. Optional is romaine lettuce leaves for serving. Stop by Sarnia Produce to purchase all you required fresh ingredients!!
2 medium cucumbers
8 ounces strawberries
8 ounces grapes
1 small red bell pepper
8 to 10 basil leaves (cut into strips)
2 tablespoons olive oil
1/2 teaspoon salt
2 to 3 teaspoons sunflower seeds
romaine lettuce leaves (optional, for serving)
Chop the cucumber and red bell pepper.
Slice the strawberries and halve the grapes.
Chop the basil leaves (fine).
Juice the lime, and mix the juice with the olive oil and salt. You can use bottled lime juice if you like!
Place the fruits and veggies in a bowl, with the basil and sunflower seeds, and pour the dressing over it.
Mix thoroughly and spoon into romaine lettuce leaves for serving.
MORE TIPS FOR MAKING FRUIT AND VEGETABLE SALAD
Don’t forget to wash your produce thoroughly and pat it dry. You don’t want any extra liquid in the finished salad, so patting dry is important.
If you are making the salad and then transporting it to a picnic, I recommend that you leave the sunflower seeds out until right before serving. That way they will still be nice and crunchy when everyone digs in.
If your family likes basil, go ahead and add more than called for in the recipe. I often add more basil because we all enjoy it so much.
You can serve this fruit and veggie salad as a side dish or as the main entree for a light, meatless, oven-free meal.
Variations for your Fruit and Vegetable Salad
Not a fan of red bell pepper? Substitute chopped or shaved carrot.
You don’t have a lime or lime juice handy? Go ahead and use lemon juice!
Forgot the cucumber? Substitute 4 stalks of celery, chopped into bite-sized pieces.
Slicing strawberries is too much work? Substitute raspberries.
Want to make the salad go farther? Add cooked chilled pasta, like rotini or penne, or even macaroni.
Calories: 148kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 296mg | Potassium: 472mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1075IU | Vitamin C: 80.8mg | Calcium: 36mg | Iron: 0.9mg
LIGHT - CRISP - REFRESHING - NUTRITIONAL