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Fresh Fruit Salad with Creamy Poppy Seed Dressing

Fresh Fruit Salad with Creamy Poppy Seed Dressing prepared dish

A colorful fruit salad is tossed with a lightly creamy poppy seed dressing made with lemon, cider vinegar, yogurt, and a touch of dijon. The dressing is sweet-tart and silky, making it ideal for brunch, dessert, or a make-ahead side for warm-weather meals.

This recipe is american style, breakfast, scaled for 8 servings, with 20 min prep.

Prep: 20 min · Total: 20 min · Serves: 8

Quick cooking notes

  • Core ingredients include kosher salt, plain greek yogurt, strawberries, apple cider vinegar.
  • Follow all 10 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 0.25 tsp kosher salt
  • 0.25 cup plain greek yogurt
  • 2 cups strawberries (hulled and halved)
  • 2 tbsp apple cider vinegar
  • 1 tbsp red onion (finely grated)
  • 1 tbsp fresh lemon juice
  • 1.5 tbsp poppy seeds
  • 2 cups fresh pineapple (diced)
  • 1.5 cups blueberries (rinsed and dried)
  • 1 tsp dijon mustard
  • 0.333 cup granulated sugar
  • 3 medium kiwi (peeled and sliced)
  • 0.5 cup canola oil
  • 2 cups seedless red grapes (halved)

Instructions

  1. Wash your hands, then set a cutting board, chef's knife, measuring cups, measuring spoons, a 2-cup liquid measuring cup, a whisk, and a large serving bowl on the counter; no heat is needed for this no-cook recipe.
  2. Rinse the strawberries, seedless red grapes, blueberries, and kiwi under cool running water in a colander for 1 minute, then spread them on a clean kitchen towel and pat them dry for 2-3 minutes so the dressing will cling instead of becoming watery.
  3. Prepare the fruit on the cutting board with the chef's knife: hull and halve 2 cups strawberries, halve 2 cups seedless red grapes, dice 2 cups fresh pineapple, and peel and slice 3 medium kiwi; the pieces should be bite-size and roughly even.
  4. Place the prepared strawberries, grapes, pineapple, blueberries, and kiwi in the large serving bowl, then refrigerate the bowl while you make the dressing so the fruit stays chilled and firm.
  5. In the 2-cup liquid measuring cup, combine 0.333 cup granulated sugar, 2 tbsp apple cider vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, and 0.25 tsp kosher salt with the whisk for 45-60 seconds, until the sugar begins to dissolve and the mixture looks glossy.
  6. Slowly drizzle in 0.5 cup canola oil while whisking constantly for 1-2 minutes, keeping the measuring cup steady on the counter, until the dressing thickens slightly and looks smooth rather than separated.
  7. Whisk in 0.25 cup plain Greek yogurt for 30-45 seconds, then stir in 1.5 tbsp poppy seeds and 1 tbsp finely grated red onion until evenly distributed throughout the creamy dressing.
  8. Taste the dressing with a clean spoon and let it stand at room temperature for 5 minutes with no heat so the poppy seeds hydrate slightly and the onion flavor mellows; the finished dressing should taste balanced, sweet-tart, and lightly creamy.
  9. Pour about two-thirds of the dressing over the chilled fruit in the large serving bowl, then use a flexible spatula to fold gently for 30-60 seconds, just until the fruit is lightly coated without crushing the berries.
  10. Add more dressing 1 tbsp at a time only if needed, then serve the fruit salad immediately in chilled bowls or cover and refrigerate for up to 2 hours; the fruit should look glossy, colorful, and fresh, with no excess dressing pooling heavily at the bottom.

Nutrition (per serving)

  • Calories: 258
  • Protein: 2 g
  • Fat: 15 g
  • Carbohydrates: 32 g
  • Fiber: 4 g
  • Sugar: 26 g
  • Sodium: 100 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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