Citrus Mint Fruit Salad

• Vegetarian
• Gluten free

• Produce

  • 1 pint Blueberries
  • 1 tbsp Mint, fresh
  • 2 Oranges
  • 1 pint Raspberries
  • 1 lb Strawberries

• Refrigerated

  • 1 Almond milk

• Condiments

  • 3 tbsp Honey
  • 1 Honey
  • 1 tbsp Lemon juice
  • 1 tbsp Lime juice

• Oils & Vinegars

  • 1 Coconut oil

• Drinks

  • 2 tbsp Orange juice

• Deli

  • 1 Fruit salad

Found on bakedbree.com

Ingredients

• 1 pint raspberries
• 1 pint blueberries
• 1 pound strawberries
• 2 oranges
• 3 Tablespoons honey
• 1 Tablespoons lemon juice
• 1 Tablespoon lime juice
• 2 Tablespoons orange juice
• 1 Tablespoons fresh mint
• Leftover fruit salad
• Almond milk
• honey
• coconut oil

Directions

• Rinse berries under cold water. Drain. Slice strawberries.
• Segment two oranges. Start by removing the top and bottom of the orange. Remove the peel and pith from the orange by cutting it off starting at the top and working your knife down the sides of the orange. I like to go back and clean it up with a paring knife. Cut in between the membranes, and remove the flesh of the orange.
• Add the fruit to a large bowl. Add the zest from half an orange, the lemon, and the lime. In a small bowl, add citrus juices. Whisk in honey and mint. Pour the dressing over the fruit. Pour the dressing over the fruit. Pour the dressing over the fruit. Give a gentle toss. Be careful, or you will crush all of your raspberries. Garnish with more mint.
• For the smoothie - Put the fruit salad, almond milk, and a little extra honey in the blender. Let it run until smooth. Add a Tablespoon or two of coconut oil at the end. Pour into jars. These are headed to my freezer for breakfast tomorrow.