Summer Fruit Salad with Herb Dressing

This isn’t just chopping up some random fruit and hoping for the best. We’re layering juicy berries, citrus, and grapes with chewy Medjool dates (a.k.a. nature’s caramel), tossing in a few pomegranate jewels, and giving it the full red carpet treatment with edible rose petals. Then finishing it off with a coconut-lime-herb dressing that, yes, is as extra as it sounds. It’s fresh. It’s slightly sweet. And it’s a little fancy without trying too hard.

This salad makes for a great brunch side, a post-yoga snack, or you can just stand at the kitchen counter eating it straight from the bowl with zero shame. Trust me, no one’s judging you here.

• 1 cup strawberries hulled and halved
• 1 cup blueberries fresh or gently thawed from frozen
• 1 cup red grapes halved
• 2 mandarins peeled and sliced
• 4 Medjool dates pitted and sliced
• ½ cup pomegranate arils
• 1 handful edible rose petals
• lime zest

• 1 tbsp coconut milk
• 1 tsp maple syrup
• juice from ½ lime
• 1 tsp mint finely chopped
• 1 tsp basil finely chopped
• 1 pinch sea salt