Recipe courtesy of Gale Gand

Red, White, and Blueberry Salad

Name: Red, White, and Blueberry Salad
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 2 cups watermelon cubes; 2 white or donut peaches, pitted and cut into bite-sized pieces (use Bartlett pears, if peaches are out of season); 2 cups blueberries; 2 tablespoons freshly squeezed lemon juice, or to taste; 2 tablespoons sugar, or to taste; 1/2 cup canned coconut milk; 3 fresh mint leaves, julienned

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Total: 20 min

Prep: 20 min

Yield: 6 servings

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Ingredients

2 cups watermelon cubes

2 white or donut peaches, pitted and cut into bite-sized pieces (use Bartlett pears, if peaches are out of season)

2 cups blueberries

2 tablespoons freshly squeezed lemon juice, or to taste

2 tablespoons sugar, or to taste

1/2 cup canned coconut milk

3 fresh mint leaves, julienned

Directions

Combine the fruits in a bowl. Whisk together the lemon juice, sugar, and coconut milk in a small bowl. Toss the dressing with the fruit and the mint. Taste for sugar and lemon juice and chill until ready to serve, up to 10 hours.

Recipe courtesy Gale Gand, Just A Bite by Gale Gand and Julia Moskin: Clarkson N. Potter Publishers, 2001