Sometimes the simplest recipes turn out the best.
Scratch that. In my book, the simplest recipes are always the best.
However, I find that in an effort to be creative and innovative some food bloggers often feature recipes with a mile-long ingredient list that seems almost unnecessarily complicated.
Over here at LDLA though, we’re getting back to basics.
I wasn’t sure if my readers echoed my sentiments, but from the overwhelming response to last week’s 3-ingredient Watermelon Caprese Salad, it appears you guys do.
So today I’m sticking with that recipe for success (cooking pun) and sharing another insanely easy, summer salad that’s perfect for this week’s 4th of July festivities.
This fresh, fruity burst of color in a bowl will take you about 5 minutes to mix up. It’s light, flavorful, crunchy and sweet, with only natural sugar from the fruit.
It’s vegan as is, unless you choose to add a bit of honey.
Red, White & Blueberry Fruit Salad
2 C. Strawberries
1 C. Blueberries
1/4 C. Unsweetened Coconut Flakes
1 T. Honey or Stevia (optional)
1. Rinse blueberries.
2. Rinse strawberries, and slice.
3. Combine strawberries, blueberries, and coconut flakes in a bowl. Sprinkle or drizzle with honey or stevia if you’d like an extra sweet salad.
I highly recommend buying organic strawberries and blueberries for this recipe. If you’re not aware, they’re two of the most notorious fruits on the “dirty dozen” list, meaning they frequently have high amounts of pesticide residue.
Between this and the Watermelon Caprese that I made again this week, my “What I ate Wednesday” pretty much just looked like rotating bowls of fruit. Oh, with some Spiralized Zucchini mixed in for good measure.
If you have any strawberries or blueberries left-over, be sure to try some of my other favorite 4th of July recipes:
And for a little 4th of July flair, check out my Star-Spangled Nails tutorial.