Nothing says summer like a refreshing fruit salad, especially when it’s made with the freshest, juiciest ingredients straight from California’s farms. This delightful Mixed Berry Fruit Salad tastes like sunshine and showcases the best of what the Golden State has to offer this time of year.

Full printable recipe here: [ Ссылка ]

Mixed Berry Fruit Salad with Cumin Vinaigrette
Prep time: 20 min
Serves: 4

For the vinaigrette:
1 TBSP cumin
½ shallot
4 TBSPS lime juice
2 TBSPS red wine vinegar
1 TBSP honey
½ cup olive oil
salt to taste
To build the Mixed Berry Salad
5 ounces arugula
1 cup blueberries
2 cups sliced strawberries
1/4 cup toasted pistachios, roughly chopped

To make the vinaigrette:
Combine cumin, shallot, lime juice, red wine vinegar, and honey in a blender. Slowly drizzle the oil to emulsify the vinaigrette with the blender running on medium speed. Finally, season with salt.
To store the vinaigrette:
Store refrigerated in an airtight container for up to 3 days.
To build the Mixed Berry Salad:
Layer the arugula on a serving platter and season lightly with salt.

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