Balsamic Fruit Salad Recipe – Apple, Avocado & Grape Delight

Last Updated on 2 months by Neha Deshmukh

Balsamic Fruit Salad Recipe – Apple, Avocado & Grape Delight

Introduction

Okay, let’s be real – sometimes you just need a burst of fresh, vibrant flavor. And this Balsamic Fruit Salad? It’s exactly that. I first made this for a summer picnic with friends, and it was gone in minutes! It’s the perfect mix of sweet, tangy, and creamy, and honestly, it feels a little fancy without actually being difficult to make. It’s become a regular in my kitchen, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your average fruit salad. The balsamic dressing takes it to a whole new level. It’s incredibly refreshing, super quick to put together (seriously, 10 minutes!), and packed with healthy goodness. Plus, it’s naturally gluten-free and easily adaptable to be vegan. It’s a guaranteed crowd-pleaser, whether you’re having a light lunch, a side dish with dinner, or a sweet treat.

Ingredients

Here’s what you’ll need to create this delightful salad:

• 6 lettuce leaves
• 1 capsicum (bell pepper)
• 2 carrots
• 1 avocado
• 1 tomato
• 1 apple
• 10 grapes
• ?? tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• ?? teaspoon coarse ground pepper
• ?? teaspoon honey
• 2 tablespoons olive oil
• ?? teaspoon salt

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Balsamic Vinegar Varieties: There are a few types of balsamic vinegar. Traditional balsamic is aged for years and is quite expensive. For this salad, a good quality balsamic glaze or a standard balsamic vinegar works perfectly well. I usually go for something mid-range – it gives a lovely depth of flavor without breaking the bank.
• Choosing the Right Olive Oil: Extra virgin olive oil is best for the dressing. It has a richer flavor and is healthier. Don’t use anything too strongly flavored, though, as you want the fruit to shine.
• Sweetness of Grapes – Regional Variations: The sweetness of grapes can vary depending on where you are and the season. If your grapes are a little tart, you might want to add a touch more honey to the dressing.
• Avocado Ripeness & Types: You want your avocado to be ripe but still firm enough to hold its shape when chopped. Hass avocados are my go-to – they’re creamy and delicious! Gently press near the stem; if it yields slightly, it’s ready.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, wash and chop all your beautiful fruits and veggies. Bite-sized pieces are best – think easy to eat in a single mouthful. I like to chop the lettuce, capsicum, carrots, avocado, tomato, apple, and grapes all roughly the same size.
2. Now, for the star of the show – the dressing! In a food processor, combine the balsamic vinegar, lemon juice, pepper, honey, and salt. Give it a quick pulse or two – just until everything is combined.
3. With the food processor running, slowly drizzle in the olive oil. This is important! Adding it gradually helps the dressing emulsify, meaning it gets nice and creamy. Keep mixing until it looks smooth and combined.
4. Finally, gently toss the chopped fruit and lettuce with the balsamic dressing. Don’t overmix, or the avocado will get mushy. Serve immediately and enjoy!

Expert Tips

A few little secrets to make this salad even better:

• Don’t be afraid to taste the dressing and adjust the seasoning. A little more honey for sweetness, a pinch more salt to balance the flavors – it’s all about what you like.
• If you’re prepping ahead, keep the dressing separate from the salad until just before serving. This prevents the fruit from getting soggy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply replace the honey with maple syrup or agave nectar.
• Spice Level Adjustment (Pepper): If you like a little kick, add a pinch of cayenne pepper to the dressing. My friend, Priya, loves this!
• Adding Nuts & Seeds: Toasted almonds, walnuts, or pumpkin seeds add a lovely crunch. Sprinkle them on top just before serving.
• Summer Fruit Variations: When summer fruits are in season, feel free to swap out some of the ingredients. Berries, peaches, and plums would all be delicious additions.

Serving Suggestions

This salad is incredibly versatile.

• It’s fantastic as a light lunch on its own.
• It makes a wonderful side dish with grilled chicken or fish.
• It’s also a great addition to a brunch spread.

Storage Instructions

This salad is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. The avocado may brown slightly, but it will still taste delicious.

FAQs

Got questions? I’ve got answers!

• Can I make the dressing ahead of time? Absolutely! You can make the dressing up to 3 days in advance and store it in an airtight container in the refrigerator.
• What if I don’t have balsamic vinegar? In a pinch, you can use red wine vinegar, but the flavor won’t be quite the same. You might need to add a little more honey to balance the acidity.
• Can I use other fruits in this salad? Definitely! Feel free to experiment with your favorite fruits.
• How can I prevent the avocado from browning? A squeeze of lemon juice helps prevent browning. You can also wrap the avocado tightly in plastic wrap.
• Is this salad suitable for a potluck? Yes, it’s perfect for a potluck! Just keep the dressing separate and toss it with the salad right before serving.