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Fruit Salad with Poppy Seed Dressing

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This Fruit Salad with Poppy Seed Dressing combines vibrant fruits with a creamy, tangy dressing for a refreshing, delicious treat. Perfect for any occasion, it’s simple to make and will surely impress with its unique flavors.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: No Cooking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the Fruit Salad:

2 cups strawberries (hulled and halved)

3 kiwis (peeled and chopped)

1 cup grapes (halved)

1 cup blueberries

2 mangos (peeled and diced)

For the Poppy Seed Dressing:

½ cup mayonnaise

¼ cup Greek yogurt

2 tablespoons honey

2 tablespoons apple cider vinegar

2 tablespoons poppy seeds

1 teaspoon Dijon mustard

¼ teaspoon salt

¼ teaspoon black pepper

Instructions

  1. In a large bowl, combine the strawberries, kiwis, grapes, blueberries, and mangos. Gently toss to mix.
  2. In a medium bowl, whisk together the mayonnaise, Greek yogurt, honey, apple cider vinegar, poppy seeds, Dijon mustard, salt, and black pepper. Whisk until smooth and well combined. Adjust the sweetness or tang to taste.
  3. Pour the poppy seed dressing over the mixed fruit and gently toss to coat the fruit evenly.
  4. Transfer the fruit salad to a serving dish and serve immediately. If not serving right away, refrigerate the fruit and the dressing separately and combine just before serving to keep the fruit fresh.

Notes

  • For extra flavor, consider adding pineapple, peaches, or pomegranate seeds to the salad.
  • If you prefer a lighter dressing, you can swap the mayonnaise with light mayo or sour cream.
  • Store leftovers separately in airtight containers. The fruit will stay fresh for up to 2 days, and the dressing lasts up to a week in the fridge.
  • To prevent bananas or apples from browning, toss them in a little lemon juice before adding them to the salad (though not necessary for this recipe).

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