8ouncesfresh blueberriesrinsed and carefully patted dry
8ouncesfresh raspberriesrinsed and carefully patted dry
Prep the fruit:Place all washed and prepared berries in a salad bowl.
Make the dressing:Whisk all ingredients for the dressing together and pour over the fruit. Carefully stir and serve immediately.
An earlier version of this recipe included vanilla extract in the dressing. I have since removed this, because I don't feel comfortable feeding my young toddler uncooked vanilla extract (due to its alcohol content). If you choose to included it, I used to do 1-2 teaspoons.
I also had sliced bananas in the recipe previously - I simply forgot to use it when I updated these photos! You can add 2 sliced bananas if you want. The salad is delicious either way.
I always use plain Greek Yogurt, but you can use vanilla if you like. Just note that it won't be red/white/blue with vanilla Greek Yogurt if you're making this for Memorial Day or the 4th.
Lemon juice from a bottle is perfectly fine to use instead of fresh.
Don't mix the dressing and fruit in advance. The berries get mushy and the banana browns, and the whole thing just gets super watery. Add the dressing right before serving. Don't come complaining to me if you don't listen 😉
Be careful when tossing. Try not to smash up the banana too much, and try not to smash the berries or they'll turn the white dressing all pink and purple. Also very pretty, but also not red white blue anymore 🤷🏻♀️
Don't plan on leftovers. As I said, it doesn't keep that well. Accidental leftovers will be perfectly fine to eat, but don't plan on making so much that you'll have leftovers on purpose.