June 30

It seems fitting to close the month with dessert. When I make this salad for tennis matches I always come home with an empty bowl. At tennis matches I serve it without a topping, but in the photo you can see two of our favorite toppings. I’ve listed ideas at the bottom.
Serves 4 –1 cup servings.

Ingredients:
1 cup sliced strawberries
1 cup blackberries
1 cup raspberries
1 cup blueberries
Bunch of mint leaves
2 Tablespoons lemon juice
1 Tablespoon sugar

Preparation:
Mix all the berries in a large bowl. Sprinkle with lemon juice. Sprinkle sugar lightly over all fruit and stir gently. This creates a little juice for the fruits. Tear mint leaves and stir gently into fruit. Refrigerate for at least 1 hour if not more.

Toppings:
Whip cream (seen in photo)
Mix 3 tablespoons of plain yogurt with 1 teaspoon honey. (seen in photo)
Cream Fraiche (this isn’t as sour as sour cream, but enough sour to cut the sweet of the fruit)
Ice Cream (this is the standard)

June Salad Challenge Index

Berry Salad

Pasta Salad

Beet Salad

Nicoise Salad

Asparagus and Marinated Artichoke Salad

Shrimp and Orange Salad

Kale Salad

Spanish Salad

Three Ps Salad

Cobb Salad

Radicchio & Pear Salad

Take-Out Salads

Mushroom Salad

Roasted Cauliflower Salad

Salade de Chèvre Chaud

Caprese Salad

Canadian Campagnarde

Mexican Salad

Lentil Salad

Spinach Salad

Asian Chimichurri Salad

Belgium Endive Salad

Steak Salad

Asparagus Salad

Salade Campagnarde

Panzanella – Tuscan Bread Salad

Burger Salad

Baby Artichoke Salad

Bacon Avocado Salad

Go-To Salad