Low Sodium Fruit Salad With Citrus Dressing
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Jump to RecipeThis low sodium fruit salad recipe is bright and fresh, loaded with a variety of colorful fruits and topped with a tasty dressing. A fantastic option for a low sodium snack, breakfast, or bring it to a party as a side dish (it’s a crowd-pleaser)!
This tasty fruit salad is loaded with fresh berries, grapes, peaches, and oranges. And it’s super versatile – so you can add in any other fresh ripe fruits you have on hand.
A sweet & satisfying snack that doesn’t need any salt or sodium.
There’s nothing better that a refreshing bowl of fruit salad on a hot summer day! Especially one loaded with good-for-you fruits and a quick citrus dressing.
We make this fruit salad all summer long, and swap out a lot of fruits that are on sale throughout the summer.
This recipe is great because it’s easy (no cooking required), can be enjoyed any time throughout the day, and is a fantastic recipe to entertain with! When we get invited to a BBQ or family party, I like to bring a big bowl of this fruit salad (and my low sodium tomato mozzarella bites!) so everyone can enjoy some low sodium food.
Why Make This Fruit Salad?
- It’s naturally low in sodium – with no added salt or preservatives, the only sodium in the recipe is what is naturally found in the fruits.
- No cooking required – just a bit of chopping, a little whisking, and you’re done in 15 minutes.
- It’s a classic – everyone loves this fruit salad, especially with the bright and sweet honey citrus dressing.
- Enjoy it for breakfast, dessert, with lunch, or just as a snack.
- It’s versatile – add in your favorite fruits not listed (like melons, pineapple, and many more)!
Ingredients You’ll Need
See the recipe card below for a full list of instructions and ingredient amounts!
For the Fruit Salad
I took advantage of some amazing sales on fruit in my Misfits Market box this week and added strawberries, cherries, grapes, clementines, peaches, and blueberries. Yum!
You can add or substitute out your favorite fruits. Add cubed watermelon, raspberries, honeydew, cantaloupe, mango, papaya, pineapples, or plums.
One thing you want to make sure of, is that you cut all the fruit into roughly the same size: bite-size pieces. That will make the fruit salad easier to serve, and easy to eat.
A caveat – the one fruit that I don’t add is bananas. I love ’em, however they can get a bit slimy after they are cut. I don’t add them to fruit salads because I don’t like the texture of cut bananas.
For the Dressing
Adding a little dressing ties all the flavors together, as you get the same tangy and sweet notes in each bite. My dressing is made with a little fresh lemon juice and a bit of honey. The honey is totally optional – fruit is definitely sweet enough, but I find it really elevates the fruit salad if I am serving it to guests.
If you don’t like honey, you can use pure maple syrup or even agave nectar instead. Or skip it altogether, and just add the lemon juice.
Fresh lemon juice not only adds a wonderful flavor, it helps keep cut fruit from browning! Splurge for fresh lemons over bottled juice, it makes a great difference in flavor.
How To Make This Recipe
- Prepare your fruit. You want all your fruit to be roughly the same size, so it’s easier to scoop and eat. Slice your strawberries, peel and segment your oranges, remove the stones from any stonefruit, and slice any larger grapes in half.
- In a large serving bowl, add all your fruit together.
- In a small bowl, whisk together the lemon juice and honey until it’s well combined. Pour the dressing over the salad, and toss well to combine.
- Store leftovers for up to 2 days in the refrigerator in an airtight container.
More Low Sodium Snack Ideas
- Low Sodium Cowboy Caviar Dip
- Low Sodium English Muffin Pizzas
- Easy Low Sodium 7 Layer Dip
- Low Sodium Peanut Butter Oat Balls
- Rice Cake with Peanut Butter and Banana
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Low Sodium Fruit Salad with Citrus Dressing
Equipment
- Serving Bowl
- Cherry Pitter, optional
Ingredients
- 1 pound strawberries
- 8 ounces blueberries
- 3 peaches pits removed
- 8 ounces cherries pits removed
- 3 clementines
- 1 cup grapes
- 2 lemons juiced, about 2 tablespoons
- 2 tablespoons honey
Instructions
- Prepare your fruit. You want all your fruit to be roughly the same size, so it’s easier to scoop and eat. Slice your strawberries, peel and segment your oranges, remove the stones from any stonefruit, and slice any larger grapes in half.
- In a large serving bowl, add all your fruit together.
- In a small bowl, whisk together the lemon juice and honey until it’s well combined. Pour the dressing over the salad, and toss well to combine.
- Store leftovers for up to 2 days in the refrigerator in an airtight container.
Notes
Serving Size
This recipe makes ~8 cups of fruit salad, and 8 servings total. One serving of this recipe is 1 cup. Total amounts will depend on the size of the fruit you used, but the recipe above yielded ~8 cups in my kitchen.
Each cup serving is ~10mg of sodium!Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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This combination is refreshingly scrumptious