This Vegan Fruit Salad with fresh mint is smothered in the most delicious Balsamic Maple Dressing. It’s just the combo you need on a hot summer day! The pairing of fresh summer berries, peaches, nectarines and bananas with mint and the dressing will make you beg for more once you’ve finished your first bowl.
The key to making this vegan fruit salad with mint and balsamic maple dressing is to choose the right fruit. I opted for organic but the weird thing was, after a couple days sitting on my counter, my peaches and nectarines looked over-ripened so I tossed them in the fridge until I was ready to make this dish. The funny thing was, when I cut into these tasty stone fruits today, they were still a bit hard and not over-ripened at all as I originally believed. I still used them in my salad and they were fine, but please try to choose fruit that’s perfectly ripe and don’t be fooled by fruit that looks ripe on the outside but still needs a few more days to ripen.
This delicious vegan fruit salad recipe is the perfect fruit salad to take along to your next summer barbecue. It’s also a great way to sneak a healthy serving of fruit to a skeptical family. Heck, you can even serve it as a main course if you’re into having a light dinner like I did tonight.
Loaded with antioxidants and vitamins, this summer fruit salad is low in calories and if you want to serve it fat free, just eliminate the maple syrup.
I hope you enjoy my vegan fruit salad with mint as much as I did. For additional salad recipes, visit Vegan Vigilante’s Salad Section. See you in the kitchen!
Vegan Fruit Salad with Mint & Balsamic Maple Dressing
- 2 medium peaches pitted and sliced
- 2 medium white nectarines pitted and sliced
- 16 oz strawberries hulled and sliced
- 6 oz blueberries
- 1 medium banana sliced
- 2 tablespoon fresh lemon juice
- 2 tablespoon pure maple syrup Grade A
- 1 tablespoon balsamic vinegar
- 2 tablespoon mint chopped finely
- Combine fruit and mint in medium bowl. Drizzle lemon juice, maple syrup and balsamic vinegar on top. Gently toss until fruit is well-coated with dressing. Best when served chilled.