Triple Berry Salad with Creamy Lemon Poppyseed Dressing
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Last week on Studio 5, I had the opportunity to meet Amy Richardson, and it was a true treat to connect with someone who shares a deep love for food. Amy’s passion for creating beautiful, flavorful dishes really shines through in everything she makes. Just a few days later, she was back on the show sharing a recipe that immediately caught my eye—her Triple Berry Salad, and I knew I had to try it.
This salad is a simple yet stunning way to jazz up fresh fruit, and the creamy, tangy dressing takes it to the next level. It’s light, refreshing, and perfect for warm-weather gatherings or brunch with friends. I absolutely loved it—and the best part is, the dressing is versatile enough to pair with all kinds of fruit combinations or even other salads. Whether you’re serving it at a picnic or just want something fresh and flavorful on your plate, this recipe is a keeper!
Ingredients for Triple Berry Salad with Creamy Lemon Poppyseed Dressing
- FRESH STRAWBERRIES
- FRESH RASPBERRIES
- FRESH BLUEBERRIES
- SOUR CREAM (I USED REDUCED FAT)
- SUGAR
- LEMON
- POPPYSEEDS
- MINT LEAVES, OPTIONAL
Instructions for Triple Berry Salad with Creamy Lemon Poppyseed Dressing
Start by placing your fresh berries—such as strawberries, raspberries, and blueberries—in a medium-sized bowl. Gently toss them together to combine, being careful not to crush the berries. Set the bowl aside while you prepare the dressing.
In a separate small mixing bowl, whisk together granulated sugar, sour cream, lemon juice, lemon zest, and a sprinkle of poppy seeds. The result is a creamy, tangy dressing that perfectly complements the sweetness of the berries, adding a refreshing twist.
To serve, drizzle the dressing over the berries and garnish with fresh mint leaves or a little extra lemon zest for a bright, beautiful finish. This salad is best enjoyed at room temperature, and it’s a lovely addition to brunch tables, picnics, or summer dinners.
Frequently Asked Questions
Can I use frozen berries instead of fresh?
Fresh berries are ideal for texture and presentation, but you can use thawed frozen berries in a pinch. Just be sure to drain any excess liquid to avoid watering down the salad.
What kind of sour cream works best for the dressing?
Regular or reduced-fat sour cream both work well. You can also substitute Greek yogurt for a lighter, protein-rich option with a similar tang.
Can I make the dressing ahead of time?
Yes! The dressing can be made up to 2 days in advance and stored in the refrigerator. Just give it a good stir before serving.
Should the salad be served chilled or at room temperature?
It’s best served at room temperature for optimal flavor, but you can chill it slightly if preparing ahead. Just avoid serving it ice-cold, which can mute the flavors.
Can I use other fruits in place of berries?
Absolutely! This dressing pairs beautifully with melon, grapes, peaches, or kiwi. Feel free to mix and match based on what’s in season.
How long will leftovers keep?
The salad is best enjoyed fresh, but leftovers can be stored in the fridge for 1–2 days. Keep in mind that the berries may soften and release juices over time.
FOR MORE RECIPES LIKE THIS, TRY:
- Glazed Poppyseed Bundt Cake
- Strawberry Poppyseed Salad (Panera Copycat)
- Blueberry and Feta Salad with Poppyseed Dressing
- Easy Mini Poppyseed Bundt Cakes
Triple Berry Salad with Creamy Lemon Poppyseed Dressing
Real Mom Kitchen
Equipment
Ingredients
- 1 cup strawberries quartered
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- ½ cup sour cream I used reduced fat
- 3 Tbsp sugar
- juice of 1 lemon
- zest from 1 lemon I reserved a little for garnish
- ¼ tsp poppy seeds
- mint leaves for garnish I didn’t use this
Instructions
- In a medium sized bowl, lightly toss together berries. Set aside.
- In a small bowl whisk together sugar, sour cream, lemon juice, lemon zest, and poppy seeds. Serve berries at room temperature drizzled with dressing.
- Garnish with fresh mint leaves (or lemon zest).
